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Tonight's treat off the Egg....
SMITTYtheSMOKER
Posts: 2,668
We have a nice grass fed Chateaubriand going on the Egg.
Going indirect (300°) until we get a 115° IT, then a good sear on the back end of the cook.
-SMITTY
from SANTA CLARA, CA
Comments
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Standing by for the finale.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
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. -
Nice piece of meat__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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That's what she saidTjcoley said:Nice piece of meat
Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
Bet that was tasty!Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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Looks pretty even while its raw.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Here's the money shot. Made a nice meal.
-SMITTY
from SANTA CLARA, CA
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Yessir. I'd hit it.
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Showed it to my wife. She is drooling.
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Thanks for the inspiration, on the to- cook list! Looks fantastic Smitty.
:-bdUsing a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
Looks even prettier when it's done!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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I'm drooling!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va
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