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this weekends cook
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austin2egghead
Posts: 1
The Cut
On the mini
Playing with fire
rested and ready
plated
thanks for looking
Comments
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Pix are great ... how about sharing what you did?Never eat anything passed through a window unless you're a seagull ... BGE Lg.
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Thanks for the emails explaining your method and such ... much appreciated!Never eat anything passed through a window unless you're a seagull ... BGE Lg.
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what about the other kids on the block that want to know tooThat looks great! how thick was that?context is important
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That look osome and very tasty! notthing better then steak!Cheers! Shawn My Blog: http://hrmcreativebbq.blogspot.com/ My Dads Custom Handles Blog http://dannyscarvings.blogspot.com
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That's one serious hunk of beef. Looks great!"Pork so tender you can pull it with a spoon." ~Spoon
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To everyone who responded to my post: Thank You. I have had problems with my Austin Egghead log in (finally fixed this AM). To post this cook I created the Austin2Egghead, which for some reason no comments were allowed on that account. I was not ignoring anyone who posted a comment, just caught in some sort of internet SNAFU of total frustration.LDD here is how I cooked the meat:The cut was about 2.5 in. I bought a roast at Costco and cut into 2-1in steaks and this was leftover. i really don't cook with temp and time I cook by looks and feel. When I see the moisture start to come up on the uncooked side that is when I turn it. (I think I was pretty close to 550 on the mini...probably no more that 3-4 minutes for that cut.Shut down I raised steak up above the felt and that was probably another 5-6 minutes. I temp'd the steak when I took it off the egg. I like rare, adjust cook time for desired donenessThis cooking method works best on the mini. The mini comes to temp really quick and losses temp pretty quick, so the above cooking method is ideal for the mini.Large, small and mini now Egging in Rowlett Tx
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