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aawa
05-15-2013, 08:17 PM
Went to the store and foudn these bad boys and I couldn't pass them up.
http://i.imgur.com/ttzpuEd.jpg

Loaded up the chimney with half pecan wood and half new cowboy lump. Also had to enjoy some wine. My neighbor came out and asked me what I was cooking because something smelled sweet. I told her it was the pecan wood.
http://i.imgur.com/DnTwyET.jpg

Made a simple salad and some baked potatoes on the grill. This is plated up. I used some Big Butz Cow Pow.
http://i.imgur.com/6wz2mFE.jpg

I alsmost forgot to take a picture of the med rare steak all the way through. My phone camera makes it look more medium/medium well, but it was definitely med rare. Some of the Noble Vines Pinot Noir. I ended up finishing the bottle, it paired really well with the steak.
http://i.imgur.com/P1KPHAm.jpg

It definitely did not suck.
http://i.imgur.com/lD0DxkR.jpg

deepsouth
05-15-2013, 08:23 PM
i never see steaks like that down here. nice work.

chicagokp
05-15-2013, 08:28 PM
http://i.imgur.com/P1KPHAm.jpg



Looks awesome! One question, do you always eat your steaks into rectangles?

williamj
05-15-2013, 08:34 PM
Looks awesome! One question, do you always eat your steaks into rectangles?

+1......Thought the same thing. That aside the steak looks delicious, nice job

CharredApron
05-15-2013, 08:35 PM
NIce Job....Do you have any left? Just Sayin.....

aawa
05-15-2013, 08:44 PM
Looks awesome! One question, do you always eat your steaks into rectangles?

Now that I think about it, I actually do eat them into rectangles. :caked: 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!

Big George's BBQ
05-15-2013, 08:45 PM
That looks perfect

93vpmod
05-15-2013, 09:27 PM
Looks very tasty!

Smoothsmoke
05-15-2013, 09:31 PM
Beauty of a monster steak! I see you have your priorities straight, meat over potatoes!

Chris_B
05-15-2013, 09:31 PM
Nice job. Did you 2 zone on the Weber? How long on the cool side and about what was the distance between the grill and coals during the sear?

Ron_L
05-15-2013, 09:39 PM
Nice job! It sounds like you need new room mates! :-D

cazzy
05-15-2013, 09:40 PM
very nice! Perfectly executed!

aawa
05-15-2013, 09:40 PM
Nice job. Did you 2 zone on the Weber? How long on the cool side and about what was the distance between the grill and coals during the sear?

I have the charcoal baskets for the one touch gold. I think i did about 15-20mins on the low side and then 1-2mins on right over the coals. The charcoal basket was all the way on one side of the kettle while the steaks were on the complete opposite side.

El Ropo
05-15-2013, 10:03 PM
Those were beautiful looking ribeyes. I would of refused to cook 'em med well. Hand 'em out med rare and let them destroy their own meat.

Big M1ke
05-15-2013, 10:12 PM
Beautiful meat. I'm starving.

BobM
05-15-2013, 10:18 PM
Wow, that looks really good! :hungry:

JohnHB
05-15-2013, 10:25 PM
The steaks look great. And the cooked piece looks spot on. :drama: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.:grin::grin::grin:
John

aawa
05-15-2013, 10:33 PM
The steaks look great. And the cooked piece looks spot on. :drama: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.:grin::grin::grin:
John

A shiraz would of went well with it, but I didn't have any Shiraz in the wine supply!

cowgirl
05-15-2013, 10:45 PM
Looks soooo good!!

BB-Kuhn
05-16-2013, 01:48 PM
Been doing the reverse sear on anything up to and over 3/4" thick and have never gone back. SO JUICY!!!

John Bowen
05-16-2013, 01:51 PM
Great looking steak - good job!

aawa
05-16-2013, 03:18 PM
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.

Bob in St. Louis
05-16-2013, 03:27 PM
Oh yea....that's it, right there. Lovin' that.

boogiesnap
05-16-2013, 04:54 PM
Now that I think about it, I actually do eat them into rectangles. :caked: 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. :shocked:

Drunk Monkey
05-16-2013, 05:01 PM
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?

aawa
05-16-2013, 05:28 PM
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.:whistle: