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Just a NYS n Herb Taters

Taters sear then flipped in the CI over direct fire then flipped and put the stone in so they could roast with the herbs and parm.  


Pre salted the steaks and left on the counter for about an hr.  Hit them lightly with cumin and cayenne right before going on the egg.  


Had the mini going at 425 with some oak.  Flipped every 2 minutes like some posted here recently.  No pics because you’ve all seen a steak on the egg. Right?   

Plated.  Got a minor gray band but the taste and texture was the best I’ve done lately 


Thanks for looking.  

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2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.

Comments

  • buzd504buzd504 Posts: 2,914
    Very nice.
    NOLA
  • lousubcaplousubcap Posts: 20,203
    Great cook but you must have had a brain aneurysm as the presentation plate is off-center =)   Nailed the finish right there. 

    Louisville;  "indeterminate Jim" here; L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • Mattman3969Mattman3969 Posts: 9,151
    lousubcap said:
    Great cook but you must have had a brain aneurysm as the presentation plate is off-center =)   Nailed the finish right there. 

    Lean your head to the left and it will look normal.  Lol. 

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    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • calikingcaliking Posts: 12,953
    Nice! 

    Salt, cumin, and cayenne is my favorite simple rub.

    I tried that method posted recently as well, and really liked it. Did mine on the stove though, in a SS skillet. Flipped every minute, basted with ghee spooned over the top after each flip. Pulled at 125ish. Great crust, and the cross section almost looked like a SV steak. Best steak I’ve made in a while. 


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Mattman3969Mattman3969 Posts: 9,151
    Nice 

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    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • 500500 Posts: 2,847
    edited October 10
    Nice, Matt!
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • Sea2SkiSea2Ski Posts: 3,604
    That looks simply delicious. 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
  • fence0407fence0407 Posts: 2,059
    Two of my favorites and you killed it!
    Large - Mini - Blackstone 17", 28"
    Cumming, GA  
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