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MOvikingsfan

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  • Re: Back and Forth

    I think if I was shooting for 450 and it wanted to settle at 470 I would not worry about it one bit and just cook at 470....just my opinion
  • Re: Ribeyes & Pigshots

    And just WHY am I hearing about this delicacy just now? Hot durn

    Another reason to post pics with all cook posts. I wasn't even going to post these as i thought everybody has tried them!! 

    They look like the bomb!
    Trust me they are!!! They taste better than they look and they look great!!

  • Re: Ribeyes & Pigshots

    Yea he wants to do it again next weekend. This time he's buying the steaks!! I'm pretty sure he's buying an egg also!! His wife was like "there to expensive, there to heavy, there harder to use than our gasser...yada yada yada!! One bite....She said "Oh My God, we could probably afford one next month"!!
  • Ribeyes & Pigshots

    Sunday afternoon cook. 2'' thick cut ribeyes were on sale at local butcher and could not pass them up. Decided to make some pigshots for my friend who had never tried them.

    Cooked steaks indirect at 300(dome temp) until internal temp was about 110. Let rest while egg was getting up to about 750 or so. Seared for 90 seconds a side at stock grid height. Next time I'm only going about 60 seconds per side as they were more medium and i would rather have MR. I have cooked a lot of steaks on my egg but for some reason these were by far the best!

    Pigshots speak for themselves!! There were some other sides but who cares about them!!  All in all a great cook and if I could only have one last meal....I think this would be it!

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