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Friday Ribeyes and Spuds

Friday's Cook
Boneless Ribeyes and spuds on the MM.
Simple kosher salt and cracked black and multicolor pepper on the steaks with a touch of canola oil. Spuds coated lightly in canola oil, kosher salt and cracked pepper.
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Went with the spuds first. Indirect at 350℉ with WOO.
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Steaks started out indirect with WOO at 275℉
on the grid. Pulled at about just a little over rare and then gave em a rest while the CI pan came up to temp.
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Went 400℉ indirect on WOO set-up with CI pan. And brushed with a concoction of chopped sage, thyme, rosemary, canola oil, butter and some of the red wine we were consuming flipping and brushing to get the crust I wanted. Our Son had the 3rd shift at work so I packed his up for a to go.
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LBGE 2013 & MM 2014
Die Hard HUSKER & BRONCO FAN
Flying Low & Slow in "Da Burg" FL

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