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Ribeye and Baked Potatoe on the Egg

Ross in VenturaRoss in Ventura Posts: 6,611
edited 2:01PM in EggHead Forum
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Seasoned with bacon fat salt, pepper, and Richard's Death by Gariic
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Ribeye searing @ 550* for 2-min a side with Southern Flavor Charbroil Rub and Southern Flavor Cajun Rub
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Roasted @400* for 3-min. a side on a raised grid for internal temp. of 120*
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Served with aspargus, this was a very tasty meal that Javkie and I shared

Thanks for looking

Ross
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Comments

  • emillucaemilluca Posts: 673
    A patio shoot with no snow. Shame on you for rubbing it in...
    Looks like a great cook.
    E
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  • CookerCooker Posts: 25
    Good looking dinner !
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  • BacchusBacchus Posts: 6,019
    My all time favorite beer, or "Ale" as it were. Oh, and the food looks good too.
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  • Thats why I live here E

    Ross
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  • Thanks Cooker

    Ross
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  • Thake RB

    Ross
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  • Ross,
    I'm planning my first ribeye/potato meal fer this weekend. When (and for how long/what temperature) do you put the tater on prior to putting the heat to the meat?
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  • Ross,
    I'm planning my first ribeye/potato meal fer this weekend. When (and for how long/what temperature) do you put the tater on prior to putting the heat to the meat?
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  • Ross,
    I'm planning my first ribeye/potato meal fer this weekend. When (and for how long/what temperature) do you put the tater on prior to putting the heat to the meat?
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  • SORRY about the obnoxious three postings :unsure: ! I thought I only hit "submit" once and it went crazy on me.
    Someone must've dropped a full-auto sear in my computer today :laugh:
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  • I start the Egg about an hr. before I put the potato on, when it gets to 400* I let it settle down when I get a constant burn I put the potato on a raised grate for one hr. then I sear the rib-eye at 550*+ for 2-min. a side then put it on the raised grate for 4-5min. until 120*temp interior

    Ross
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  • BobSBobS Posts: 2,485
    Outstanding sear on that steak.
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  • Tks Bob

    Ross
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  • bobSTLbobSTL Posts: 105
    Ross;
    Thanks for the pic's. I gota stop foiling my taters.
    Thanks for the tip on the spice on them.
    Bob
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  • Nice looking meal Ross.
    Makes we want to fire up the egg.
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  • Your welcome Bob

    Ross
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  • Tks Jon

    Ross
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  • Hey Ross, how much flavor did the bacon fat give. Tater right? And how did you do it?

    Mike
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  • another dimension Mike, I just rubed the bacon fat on the potato and put salt, pepper, and death by garlic on it

    Ross
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  • Man! You know they say diamonds are a girl's best friend but let me tell you I think I like those diamonds the best! B)
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  • Thanks

    Ross
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  • "Death By Garlic". :laugh: Love the name. Yep, that's the way I want to go.

    Good looking grub too !
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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