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Looks like Saturday was steak nite!!

bayoueggerbayouegger Posts: 287
edited 6:29AM in EggHead Forum
We did ribeyes rubbed with John Henry's Pecan Rub, olive oil and Worcestershire. Bacon wrapped Asparagus that was basted with lemon butter, garlic and parsley.

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T-Rexed for 90 seconds per side

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Rested for about 20 min and added a small handful of wine barrel chips

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Pulled the ribeyes at 135 and let rest. One was thicker then the other and the thinner was a little too done for my tastes.

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Now need to figure out what's for Sunday suppa.

Steve

Comments

  • GunnarGunnar Posts: 2,305
    Good looking cook...we like the rice with orzo too (if that's what it is). I also have the same dilemma; what to cook tonight.
    LBGE      Katy (Houston) TX
  • JeffersonianJeffersonian Posts: 4,244
    Yep: you, Marge and me for starters. I just did my asparagus in EVOO, salt and DP rub.
  • Big'unBig'un Posts: 5,909
    Great pic with the flame shooting up. Asparagus looked good too. Nice job!
  • EggtuckyEggtucky Posts: 2,746
    that looks great...how did the JH Pecan hold up for the Trex?..love that rub but has so much sugar thought it might burn with the high heat...
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