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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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06-19-2016, 11:44 PM | #1 |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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Reverse Seared 2.5 Ribeye w/ Asparagus & Corn on the Cobb
Here's my entry into the Lets See Your Best Grillshots! Throwdown going on here : http://www.bbq-brethren.com/forum/sh...d.php?t=231623
It was a hot one today in Low Cal with the temperature reaching 104 in the shade on my patio. Not my favorite weather to be grilling but I had thawed out this beautiful 2.5 ribeye I had in my freezer so I just had to cook it. Rubbed it down with some Primo Chicago Stockyard rub and wrapped it up for a rest. While it was resting I prepped my Corn and asparagus. Once my kamado was up to 225 I put on the ribeye As I waited for it to reach an IT of 113 degrees I added the corn and asparagus. After 4 minutes I took the asparagus out and placed it on for some direct grilling. After approximately 6 minutes and a flip or 2 they were done. I took them off and placed them back into the foil and took them inside. By this time the ribeye was at the 113 that I wanted. I took it off and loosely covered with foil. I opened up the vents for searing. Once it was up to 650 I put the steak back on. After 3 minutes I flipped it and heard the sizzle. Love this shot. After another 3 minutes I took it off and covered it again and took it inside for a 10 minute rest. Here it is after the rest. and now sliced up. Here is everything plated up with a Sierra Nevada Torpedo Extra IPA. Yum! Thanks for looking.
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Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr. |
1 members found this post helpful. |
Thanks from: ---> |
06-19-2016, 11:47 PM | #2 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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That all looks incredible, and I agree, that is a beautiful shot!
KC
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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06-19-2016, 11:56 PM | #3 |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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Thank KC. There is just something about a searing ribeye that excites me.
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Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr. |
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06-20-2016, 12:05 AM | #5 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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06-20-2016, 08:09 AM | #11 |
Quintessential Chatty Farker
Join Date: 05-29-08
Location: LaFayette, GA
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Gorgeous plate and I love your choice of brew.
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Lone Star Grillz mini insulated cabinet.Lonestar Grillz 20x42 offset. Broil King Baron Gasser, Vortex and Slow & Sear Plus, Weber 26" Original Premium, Weber Smoky Joe, Cajun Fryer 8-1/2 & 4 Gallon, The Big Easy oil-less fryer, BBQ Guru CyberQ Cloud, BBQ Guru DigiQ DX2, Thermoworks Smoke, Maverick XR-50 |
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06-20-2016, 08:50 AM | #12 |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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__________________
Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr. |
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06-20-2016, 09:15 AM | #15 |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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__________________
Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr. |
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Tags |
asparagus, beef, DerHusker, ribeye, steak |
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