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Unread 02-05-2013, 07:44 AM   #17
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Originally Posted by Lake Dogs View Post
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!
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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
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