Originally Posted by Lake Dogs
Looks delicious, but not BBQ. BBQ is the result of the action of bbqing, that being usually under 300+- degrees using wood smoke in an oven-like chamber (usually called a smoker; sometimes called a pit). I had a wonderful extremely thick (almost 3 fingers deep) ribeye, medium rare this weekend. Wasn't BBQ.
If the griddle was under 300* - on that premise; that might be close to a be a debatable point.
Did you preheat the house to 250, too?
If the griddle was heated to the point of searing meat - that's another direction. Tasty looking, too!
Custom Klose Backyard Chef... of Snot, and a 22.5 WSM
Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD