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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 04-20-2013, 04:36 PM   #1
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Default Reverse Seared Ribeye & Asparagus

2" thick ribeye, seasoned with Rub Co Santa Maria & Original rubs, indirect cook on a Small Egg at 250-275 with some red oak smoke until IT hit about 115, then seared a minute per side. Asparagus brushed with EVOO and each clip seasoned with one of the following: Rub Co Santa Maria, Big Butz Gettin' Roasted, or Todd's Dirt. I got them mixed up during the cook so I'm not sure which rub I liked best.









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Unread 04-20-2013, 04:38 PM   #2
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Looks awesome...where did you get the clips?
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Unread 04-20-2013, 04:40 PM   #3
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Asparagus seems a very popular grilled Vegie in the states.
Like the clips be great for grilling spring onion
nice looking meal you cooked up mate
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Unread 04-20-2013, 04:41 PM   #4
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Absolutely amazing. Missed the part on first read about a "small green egg" and assuming a normal sized grill I was thinking to myself that was the biggest damn ribeye I'd ever seen - it still looked like a healthy cut. Great job!
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Unread 04-20-2013, 04:44 PM   #5
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Very nice looking meal.
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Unread 04-20-2013, 04:46 PM   #6
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Quote:
Originally Posted by PigTamer View Post
Looks awesome...where did you get the clips?
Sur La Table: http://www.surlatable.com/product/PR...le-Grill-Clips-

They sure make flipping and moving the asaparus around easier.
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Unread 04-20-2013, 04:46 PM   #7
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That steak Looks Awesome !!
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Unread 04-20-2013, 04:50 PM   #8
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Quote:
Originally Posted by dwfisk View Post
Absolutely amazing. Missed the part on first read about a "small green egg" and assuming a normal sized grill I was thinking to myself that was the biggest damn ribeye I'd ever seen - it still looked like a healthy cut. Great job!
It was actually labeled as a "ribeye roast" and I think it was about 2 lbs in weight but considering it only had one bone, I call it a nice thick steak!
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Unread 04-20-2013, 04:59 PM   #9
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Very nice as always John, that steak is calling to me
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Unread 04-20-2013, 05:08 PM   #10
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Holy Cow!.......or should I say hole cow, fine looking rib eye!

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Unread 04-20-2013, 05:27 PM   #11
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Looks delicious.
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Unread 04-20-2013, 05:56 PM   #12
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Yummy
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Unread 04-20-2013, 06:26 PM   #13
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Terrific! I dig the clips.
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Unread 04-20-2013, 07:03 PM   #14
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I am pretty much sold on the reverse sear deal on any steak over 1 1/4". Easy to control sear and temp and seems to have a much better meaty beefy taste. Heck, my wife thinks I have now become a pitmaster instead a meat burner! Please don't tell her any different.
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Unread 04-20-2013, 07:32 PM   #15
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Nice job on the reverse sear. After looking at those pics i will have to give it a try.
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