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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-25-2012, 12:26 PM   #1
cirk
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Default Prime Ribeye Reverse Sear LBGE pRon

This one of the best uses of a BGE. 9 pound prime rib olive oil, kosher salt, and fresh ground pepper!

ImageUploadedByTapatalk1356459883.417256.jpg

ImageUploadedByTapatalk1356459895.029692.jpg

Plan on 275 till INT reaches 115 then rest while the egg gets back to 700 then hard sear... More pics to come! Ohh and I'm doing this in a thunder storm!
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Last edited by cirk; 12-25-2012 at 12:41 PM..
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Unread 12-25-2012, 12:36 PM   #2
TIMMAY
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Nice!! My piece of meat looks just like yours!
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Unread 12-25-2012, 12:44 PM   #3
K80Shooter
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Nice, I'm doing the same just at a lower temp (200*) till internal of 115* then rest and sear.
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Unread 12-25-2012, 12:49 PM   #4
Bonewagon
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Lookin' good! I'm doing something similar.
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Unread 12-25-2012, 03:00 PM   #5
cirk
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Sitting @ 75 InT

ImageUploadedByTapatalk1356469205.051129.jpg
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Unread 12-25-2012, 03:02 PM   #6
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Horseradish Cream!

ImageUploadedByTapatalk1356469374.553892.jpg
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Unread 12-25-2012, 03:41 PM   #7
Big George's BBQ
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Can not wait for the finished Pics
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Unread 12-25-2012, 04:27 PM   #8
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I've got to try one of these.
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Unread 12-25-2012, 06:00 PM   #9
cirk
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I tried to get more pics but my stomach took control of me. It was fantastic!

ImageUploadedByTapatalk1356479993.857382.jpg
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Unread 12-25-2012, 06:08 PM   #10
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Looks mighty fine!
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Unread 12-25-2012, 06:21 PM   #11
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Man that looks awesome!!!!!!!!!!!
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Unread 12-25-2012, 08:32 PM   #12
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That'll do, that'll do just fine...

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Unread 12-25-2012, 08:35 PM   #13
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Those look great to me!!!! Were they seasoned enough or did you add after they were cut?
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Unread 12-25-2012, 08:49 PM   #14
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Looks wonderful!
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Unread 12-25-2012, 10:03 PM   #15
cirk
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Quote:
Originally Posted by juslearning View Post
Those look great to me!!!! Were they seasoned enough or did you add after they were cut?
It only needed a fork and knife... I went heavy on the S&P!
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