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Ribeye and Pork chops reverse seared with twice baked potatoes(pics)

Dizzy Dust on the pork chops and DP Raising the Steaks on the ribeye.  300* indirect till 125 in the beef and 130 in the pork, then seared with coat of evoo in CI skillet...
Potatoes baked with EVOO and salt coating at 450* for an hour till 210* internal. Let cool, cut in half and scooped out insides and mixed with sour cream, garlic and cheese. Placed back in the skins and baked at 275* with the meat...

Put taters in a dish into oven at 350* while the meat seared in the skillet, then rested.
The CI skillet was under the plate setter legs down the whole time. Removed the meat into foil and removed PS and opened up the vents, got egg and CI to 600* in about 5 minutes then coated the steak and chops with evoo and seared each side for a minute.  So so good
In Manchester, TN
Vol For Life!


  • SGHSGH Posts: 24,107
    Looks great sir!!!

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • henapplehenapple Posts: 15,986
    I'm coming over. .
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Great looking cook, good idea of pre-heating the CI skillet - have pre-heated my CI grid under the setter, never thought of doing it with a skillet. Thanks for sharing. 
    Delta B.C. - Move over coffee, this is job for alcohol!
  • KingtUTKingtUT Posts: 157
    Mighty fine work from a fellow Vol fan!
  • cazzycazzy Posts: 9,067
    Awesome awesome cook!  Great damn job!
    Just a hack that makes some $hitty BBQ....
  • SkinnyVSkinnyV Posts: 3,394
    Seattle, WA
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