Thread: Beef Love
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Old 01-11-2013, 04:52 AM   #6
is One Chatty Farker
Join Date: 11-15-08
Location: Lake View, New York

Originally Posted by chriscw81 View Post
The only thing better than a thick ribeye is a thick ribeye with a nice smoke flavor.

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yeeeeeup!!! I use my weber, lump and wood on one side for indirect, get the fire ripping hot..move coals to one steaks on other side...put lid on with holes open....flip.....about 10 mins a side for that thick remove lid and place on the hot side a few minutes each...let rest...grab abeer..and enjoy! I have been doing this for rib eye, strip and of course tri tip...
now for the next time, get the rib roast whole and let wet age for a month and then slice into steaks....let all roast age first min 4 to 7 weeks...
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