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Steak and Skillet Potatoes
bigguy136
Posts: 1,362
A thick ribeye with some tators
Big Lake, Minnesota
2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig
Comments
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i could definitly destroy that
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You had me at ribeye. Looks great sir, do you always use a leave in probe when doing steaks? I haven't tried that, but I have a maverick 732 and may give it a go.
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The ribeye was a little over 1 1/2" thick. It was hard not to eat all of it for dinner. It was excellent. I should've started the potatoes before adding the mushrooms as the mushrooms were over done.
I do the meat probe after I sear (TRex method) so I know when it's medium (I went to 126°).
XLBalco- That is word for word what a co-worker said when he saw my left-overs.Big Lake, Minnesota
2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig
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Steak is where it's at!! and taters... well... everybody likes taters.Large and Small BGE * www.quelfood.com
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Yours looks outstanding. Just make me think: next time get the skillet RED hot and toss a steak like that in it.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd.
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