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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 02-17-2013, 10:36 AM   #16
gtr
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Great post Ron! I love love love ribeyes. Yours look great & I'll be checking that article out. Do you think letting 'em sit in the salt for 15 minutes less made any appreciable difference?
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Unread 02-17-2013, 01:24 PM   #17
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Shame on you Ronelle!
Everyone knows you can not cook or grill decent BBQ on a pellet machine!

But, that is why you are a BBQ God!!!

Well done my friend.

TIM
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Unread 02-17-2013, 01:26 PM   #18
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Looks perPhect to me Ronello!
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Unread 02-17-2013, 01:26 PM   #19
landarc
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You used to do real bbq, burning real wood
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Unread 02-17-2013, 01:29 PM   #20
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I rarely have an hour. Most times I salt is prob around 30-40 min. Still makes a big difference. Be sure to rinse and dry your steak! First time I did this I did not. Tasted like I was eating a salt lick.
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Unread 02-17-2013, 01:42 PM   #21
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Quote:
Originally Posted by landarc View Post
You used to do real bbq, burning real wood
quite the contrary . he used to cook with charcoal full of binders and god knows what . now he's cooking with nothing but real wood . a true purist bbq'er :)

god I just love watching Myron pouring an entire quart of lighter fluid (not an exaggeration) over manufactured "briquets" .

looks excellent Ron , keep up the good fight :)

cheers Woody

oh and thanx for the salt thing , gotta try it
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