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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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Old 05-15-2013, 10:18 PM   #16
BobM
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Wow, that looks really good!
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Old 05-15-2013, 10:25 PM   #17
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The steaks look great. And the cooked piece looks spot on. BUT I am surprised that you thought a Pinot went well with it - I would have thought a gutsy McClaren Vale Shiraz wold be far better suited.
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Old 05-15-2013, 10:33 PM   #18
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Quote:
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The steaks look great. And the cooked piece looks spot on. BUT I am surprised that you thought a Pinot went well with it - I would have thought a gutsy McClaren Vale Shiraz wold be far better suited.
John
A shiraz would of went well with it, but I didn't have any Shiraz in the wine supply!
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Old 05-15-2013, 10:45 PM   #19
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Looks soooo good!!
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Old 05-16-2013, 01:48 PM   #20
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Been doing the reverse sear on anything up to and over 3/4" thick and have never gone back. SO JUICY!!!
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Old 05-16-2013, 01:51 PM   #21
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Great looking steak - good job!
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Old 05-16-2013, 03:18 PM   #22
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Been doing the reverse sear on anything up to and over 3/4" thick and have never gone back. SO JUICY!!!
I did it last summer and haven't looked back. I think it produces a more tender and juicy product than the conventional sear.
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Old 05-16-2013, 03:27 PM   #23
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Oh yea....that's it, right there. Lovin' that.
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Old 05-16-2013, 04:54 PM   #24
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Now that I think about it, I actually do eat them into rectangles. I dunno why, it just happens.

And no steaks left. The 2 other steaks my roommates had, both like them medium well, and I couldn't bring myself to take a picture of the travesty!
can't even cook that travesty.
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Old 05-16-2013, 05:01 PM   #25
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You loaded your chimney with half pecan wood and half lump? I have never heard of that one before. I would think it would smoke like crazy. How long did you burn it down before throwing on the steaks?
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Old 05-16-2013, 05:28 PM   #26
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You loaded your chimney with half pecan wood and half lump? I have never heard of that one before. I would think it would smoke like crazy. How long did you burn it down before throwing on the steaks?

I used some of the smaller chunks I had. It took about half a bottle of wine for the wood to burn down so it wasn't smoking like crazy. I wish I could give you a time frame, but I was drinking and reading Big Bob Gibson's Book of BBQ.
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