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!
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