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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 05-12-2014, 04:45 PM   #1
somebody shut me the fark up.

sliding_billy's Avatar
Join Date: 08-27-13
Location: Princeton, TX
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Default "Kettle Cook Off!" Ribeyes

I had less than a hour to get the kettle lit and up to temp plus cook 2 thick steaks (I had 4 in the fridge but the other two will have to wait) before the torrential downpour started. The rest of my week and weekend are not looking very good for cooking.

Rub is Cattleman's Grill California Tri-Tip. I thought it only appropriate to use the rub that I got for the Easter TD tie with TailGateJoeCom that led to this TD selection. Thanks ATBBQ! This rub kicks a$$.

Cooked on the OTG with GrillGrates turned over for flat cooking. Grates were 500 degrees (according to the IR thermometer) when the steaks were put on. Dome temp was around 300. Charcoal was KBB loaded directly under the grates in 2 charcoal baskets. Done to a perfect medium (as ribeye should be done ). Sides? Does scraping up the extra rub and juices qualify as a side? I think it does.

Pretty low tech cook, but you would have thought my sons won the lottery when I told them they were getting ribeyes instead of frozen dinners.

Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" limited "redhead"/WSM 14.5" X2/Jumbo Joe/KCBS
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Old 05-12-2014, 04:53 PM   #2
Got Wood.
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Location: RTP, NC

Man, those look good...
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Old 05-12-2014, 04:57 PM   #3
somebody shut me the fark up.

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Join Date: 08-09-13
Location: Round Rock, TX

Good lookin' ribeyes!!!
- Earl - My Custom Vertical Offset Smoker by AJ's Custom Cookers (build link)
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Old 05-12-2014, 04:59 PM   #4
somebody shut me the fark up.
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I'd gnaw on That!
Hold my dang beer...
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Old 05-12-2014, 05:02 PM   #5
somebody shut me the fark up.

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Would you adopt me so I could have one?

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Old 05-12-2014, 05:16 PM   #6
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Location: Escondido, CA

That's a great looking steak billy.
Primo Oval XL, Vision Kamado, 60" Members Mark Gasser, Weber 22.5" OTS & WGA
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Old 05-12-2014, 05:18 PM   #7
Is lookin for wood to cook with.
Join Date: 04-25-13
Location: overland park, ks

I thought those cuts looked a little thin, but the pictures say "thick and juicy!" Yum.
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Old 05-12-2014, 05:27 PM   #8
Wandering around with a bag of matchlight, looking for a match.
Join Date: 05-10-14
Location: White Co. GA

Mmm ribeyes!
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Old 05-12-2014, 05:28 PM   #9
somebody shut me the fark up.

Join Date: 08-22-13
Location: Fort Wayne, Indiana

Looks great brother...gotta get me some thawed out!
Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR]

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Old 05-12-2014, 05:48 PM   #10
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Looks awesome.
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Old 05-12-2014, 06:03 PM   #11
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Join Date: 07-01-13
Location: Grayslake, IL

Great looking steaks! I'd be all over that

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Old 05-12-2014, 06:06 PM   #12
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Oh man. The damage I would do to those beauts.
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Old 05-12-2014, 06:30 PM   #13
c farmer
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Join Date: 06-13-13
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Only cooked two?

If I was the cook there wouldnt be any left.

Great cook.

Who needs sides anyway.

Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds.

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Old 05-14-2014, 07:14 AM   #14
Kathy's Smokin'
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Beautiful crust, brother, it looks flavour-packed!
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Old 05-14-2014, 07:19 AM   #15
is Blowin Smoke!
Join Date: 06-29-12
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The only needed side is a cold one, imHo.
hopelessly, helplessly, happily addicted (to a shipload of Webers)
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