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my short rib steak, med/rare
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fishlessman
Posts: 32,771
beefy flavor, texture between a ribeye and a strip, fat that just melts in your mouth, who woulda thunk it
lightly salt with a quarter cup kosher coarse and ont a 450/500 degree grill a half inch over the lump til 135 internal, no less no more, serve with limes. seen oyster shrooms, oil, rub, sear til crispy on the edges
lightly salt with a quarter cup kosher coarse and ont a 450/500 degree grill a half inch over the lump til 135 internal, no less no more, serve with limes. seen oyster shrooms, oil, rub, sear til crispy on the edges
fukahwee maine
you can lead a fish to water but you can not make him drink it
Comments
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That looks incredible. Thanks for sharing. I have done "chuck eye steaks" before medium rare and I would think this would be similar. They tasted a lot like a ribeye.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Lord have mercy....and the background is beautiful.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
northGAcock said:Lord have mercy....and the background is beautiful.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Dat View!!Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
Bravo man! The scenery and eats look amazing.Sandy Springs & Dawsonville Ga
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Awesome cook and nice work on the photos too.
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That looks great. The ribs appear to be high quality to begin with - and that makes all the difference. Thanks for reminding us all that "rules" in cooking are just suggestions if you know what you're doing. I would have never thought of cooking beef ribs as a steak.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
SciAggie said:That looks great. The ribs appear to be high quality to begin with - and that makes all the difference. Thanks for reminding us all that "rules" in cooking are just suggestions if you know what you're doing. I would have never thought of cooking beef ribs as a steak.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Interesting I will have to try this. Finally found short ribs at my local butcher. They cut up a local beef once a week and are going to start saving me short and plate ribs. Nice cook Fish!
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