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Tonight's Rib Eyes!

What a great grill!  About 300 degrees indirect until the meat temperature approached rare, then down direct on the fire for the final.  Good eats fer sure!  The steaks were perfect from my perspective, too cooked from the wife's view.  But she isn't home and will get the leftovers.  I used hickory chips for smoke this time and the result was eggcellent.  I prepared these nearly 1" thick steaks with a rub of powdered ginger on one side, and a rub of lemon pepper on the other.  When the steaks were over the flame I basted them with soy sauce.  I am so happy!!!
no, not -that- one!


  • SmokeyPittSmokeyPitt Posts: 9,860
    Those look great Dave! You should be darn happy!! The seasoning and soy baste sounds like it took them over the top.

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • SpaightlabsSpaightlabs Posts: 1,891
    Awesome that you can take time off from touring to do a cook!
  • CPARKTXCPARKTX Posts: 1,858
    Man tat looks good
    LBGE & SBGE.  Central Texas.  
  • EggucatorEggucator Posts: 224
    I wish I was eating Rib Eye tonight.  I went with the healthier Sirloin. 
    Zionsville, IN
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