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Cpt'n Cook
Posts: 1,917
This is a Sirloin steak, TRexed to about med-rare. It looks better than it was. Certainly not as good as a Ribeye. Thinking maybe I should have just hot-tubbed it and cooked it strait.
On the other hand this Chicken and Spuds came out great at about 450 for 1 1/2 hrs in the rain last night. I think it looks pretty good too.
On the other hand this Chicken and Spuds came out great at about 450 for 1 1/2 hrs in the rain last night. I think it looks pretty good too.
Comments
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Great looking food. I see another potato lover. Thanks, Tim
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Nice cook..Love the taters too!
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It all looks good to me
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Looks great to me. Question the bird was done at 450 for an hour and a half...this is higher temp and longer than I do a spatchcocked for...so just curious is this your standard method?
Wayne -
Very niceVisit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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I generally do them about 400-450. This was a pretty big bird so it took a little longer than usual.
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At least you got to practice making grill marks... those look like they're just about textbook perfect. I always muck mine up because I get too grabby with my tongs.
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