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Ribeyes!
BRM80
Posts: 1
I stopped by my local butcher shop and had these ribeyes cut 1" and 3/4". Then I marinated these in KC Masterpiece Steakhouse marinade for about an hour. I got my XL egg to 500 degrees and put the steaks on for 9 minutes. I flipped them once. They came out medium and medium rare. They were by far the best steaks I have ever cooked!
Comments
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Welcome aboard BRM. Great looking first post. Those steaks look awesome.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Welcome.....that is some good eating right there.~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Welcome to the Swamp.....GO GATORS!!!! -
Sometimes I get on a purist steak kick, and forget how good a nicely marinated steak tastes. Yours looks really good. Nice cook.
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Welcome to the forum. From your post sounds like you are hooked.... :laugh:Large, small and mini now Egging in Rowlett Tx
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Lookin' good! It looks like you have one trick for getting a nice sear...got your lump piled nice and high .Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Stick a fork in urself, ur done. Welcome and they look outstanding
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Nice looking steaks, brother. Welcome and keep posting!
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Welcome to the forum. The steaks look great.
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Nice lookin' ribeyes!XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
Very nice lookin' steaks! "If it is a good piece of meat, the only thing you can do wrong is overcook it."
I think that was ConfuciousLarge BGE, Santa Maria Pit, Hasty-Bake Gourmet, MAK One Star Pellet Pooper, 26" Weber, 22" Weber Performer. Most have custom handles made by me.
"Just living from one cook to the next"
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