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rib eyes part 2
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lowercasebill
Posts: 5,218
or how i got even better diamond grill marks.
meat
grill marks
dinner
the secret...i took cold half thick fire bricks wrapped them in foil and put them on top of the meat for the sear part.
meat
grill marks
dinner
the secret...i took cold half thick fire bricks wrapped them in foil and put them on top of the meat for the sear part.
Comments
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Boy, the fire was really going on that one! Steaks looks great, bill (lower-case)
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they were great. how did the tuna turn out? was it my pics of tuna you were inquiring about yesterday?
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It was DP's...thanks!
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great looking steaks and great idea. thought maybe you might have done them on your mini.
btw, what is the 411 on the tuna? i missed your post. -
rib eye part 1 was done on the mini. tuna was last week i think here are the pics
1 lb sushi grade yellow fin
rubbed with wasabiyaki and green tea salt ponzu for dipping
white sesame on one side
black on the other
bed of spinach,roasted red pepper, egg grilled corn avacado etc
no avacado for my son
seared on the egg. internal of 80° when pulled
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dang that looks yummy. guess where i'm heading, 'cause it's gonna be tuna tonight.
btw, did you let the tuna swim in the wasabiyaki and green tea salt for a while before grilling? -
not at all. i just rubbed a lite coating of the wasabiyaki to help the sesame seeds stick. i like the way raw meat tastes and at the price of that piece i wanted to taste what i paid for. easy to overpower tuna with marinade. the ponzu is a nice dipping sauce, if you don't have squeeze a bitof lemon into the soy sauce.
enjoy tonights cook
bill -
Dang iit bill. Wife has been wanting a cast grill but I got other toys like turbo grate and MAP gass that I want first. Your not helping my cause with those pics bill! :laugh: Got to go. Read my reponse to Bean's post.
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crawfish and beer, sitting in the shack looking at the pond as the sun goes down, sounds like a winner. do you have to boil them or can you egg em like shrimp??? drive safe.
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