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USDA prime strips...Thanks pantsypants
Little Steven
Posts: 28,817
These were magnificent! Madagascar green peppercorn sauce.
The sear, no pics of the low and slow.
The sear, no pics of the low and slow.
Steve
Caledon, ON
Comments
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Now that is seared, hope you still have eyebrows. Looks wonderful
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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Wow!!! Looks great!MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
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Son took the pics. Out of focus but believe me, this is the best meat I've ever tasted. Price is right too.
Steve
Caledon, ON
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Impressive my friend. Enjoy.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
As has been said, "when you have a choice between lucky and good, take lucky every time!" Now that is a friggin banquet!" Most eggcellent and props to @pantsypants!Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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That's some damn fine looking meat. I would destroy that meal.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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=D>Very nice_______________________________________________XLBGE
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I believe you, thanks to @pantsypants I tasted the same cow or bull! Was that wet aged only, or after few weeks of dry aging? I need to google on that sauce, can't even pronounce the name, dammit ">Have you tried SV?canuckland
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Think he meant to say" Madagascan "green peppercorn sauce.
Brampton, Ontario -
^:)^ ^:)^ ^:)^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).
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Well done. Thats looks magnificent!
Pure Michigan
Large BGE, Medium BGE, Mini BGE, Weber Smokey Mountain, Weber Performer.
If there are no dogs in Heaven, then when I die I want to go where they went. -
thanks to @pantsypants too, from the same cow... one regular (wet aged only) and one dry aged 30 days ... low and slow at 250F dome, reached IT 125 real quick, especially the dry aged piece ... seared about a minute each side on my DIY baking steel cut to fit the spider (also made a larger piece to fit at gasket level, btw, the canuck equivalent of A36 is 44W)sliced up and vac sealed last week:after low and slow till IT 125F, dry aged strip was thinner to begin with, should have dry aged the thicker slab instead:seared on baking steel at spider level:sliced, no sophisticated,classy sauce and plating">Both very good, the dry aged one was unreal with intense beefy goodness. The dried bark is not for everyone but I love it. Little Steven , did you get as much dark band on the dried piece as mine? I wonder if my fridge was too cold.canuckland
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Oh damn! That's some beefy goodness right there.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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That looks amazing. good work !!
Maybe you can bring me some on Saturday ??Toronto
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