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Delmonico
Cooked up this 2.4 pound Delmonico last night. Heavy dose of Kosher salt, and then let sit at room temp for about 30 minutes. Cooked indirect without the shield at about 400 degrees flipping once until reaching internal temp of 107, and then went direct around 600 degrees for about 1 minute a side. Came out great.
Comments
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Ah man - does that look GREAT!!! Makes me want to lick the screen!Re-gasketing the USA one yard at a time
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Thanks, RRP! Tonight is chicken. Booh!!!
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Looks just great.
LBGE, LBGE-PTR, 22" Weber, Coleman 413GGreat Plains, USA -
Wow, that sounds amazing! I'm drooling just reading about it. The Kosher salt and room temp prep must've really brought out the flavor. And that sear at 600 degrees? Perfect!
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This looks great and I am pretty sure that it would taste as good as well.
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