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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 04-20-2013, 08:39 PM   #16
bluetang
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Fabulous!!
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Old 04-20-2013, 08:40 PM   #17
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Quote:
Originally Posted by code3rrt View Post
Holy Cow!.......or should I say hole cow, fine looking rib eye!

KC
"whole cow"
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Old 04-20-2013, 08:43 PM   #18
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Looks fantastic! I must try that soon.
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Old 04-20-2013, 10:07 PM   #19
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Thanks all for the kind words!

Quote:
Originally Posted by Tiger fan View Post
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.
I'm sold as well!

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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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Originally Posted by Cigarbque View Post
Looks fantastic! I must try that soon.
I highly recommend that you guys do give it a try!
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Old 04-20-2013, 11:17 PM   #20
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Looks delicious John!!
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Old 04-20-2013, 11:21 PM   #21
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Oooh, Bee yoo ti ful!!!
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Old 04-21-2013, 02:49 AM   #22
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John that is a great looking chunk of beef there. We had to go to Oakland for a dinner or I might have run over there and pulled it off your little egg! That is one of my favorite meals. Nicely done.
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Old 04-21-2013, 08:03 AM   #23
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Wow, that steak looks killer!
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Old 04-21-2013, 08:27 AM   #24
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I just KNEW this thread would provide prOn perfection when I saw you posted it John and you did NOT disappoint!


DIG those grill clips too.


Thanks for posting!
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