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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 02-26-2021, 08:37 PM   #1
ShadowDriver
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Join Date: 11-29-12
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Default Yeah, standard shenanigans in the 505 - w/ Pr0n

Tonight was absolutely beautiful as the sun went down and the moon came up over the Sandias.



I'd grabbed a bargain bin choice bone-in ribeye at the DoD Commissary after work and a badly needed haircut.

Cavender's Greek on the Potatoes.
50/50 Oakridge Santa Maria / Carne Crosta on the ribeye.

Fired up the Vortex with combo of lump / Kingsford Blue... took steak indirect until about 110.

Seared her for 35 sec per side.



Fed the family a ribeye & baked potato for all of about $10.



My kid came back for seconds.

** Warning - Ongoing Thread - You'll have to deal with me all weekend. **
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Old 02-26-2021, 08:48 PM   #2
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Nice start to the weekend Marc! ...oh and smart kid :)
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Old 02-26-2021, 08:56 PM   #3
bluetang
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Seriously nice.
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Old 02-26-2021, 09:15 PM   #4
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That's the good life right there.
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Old 02-26-2021, 09:55 PM   #5
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That is flame kissed love right there!
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Old 02-26-2021, 10:01 PM   #6
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Awesome pic of the thankful plating.

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Old 02-26-2021, 10:02 PM   #7
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Pretty sure I had a plate like that when I was a kid
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Old 02-27-2021, 06:00 AM   #8
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Love it Marc! Fire kissed beef. Can’t get it any better
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Old 02-27-2021, 09:19 AM   #9
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Eating GOOD Marc
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Old 02-27-2021, 09:32 AM   #10
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Looks fantastic Marc!

Love the flame shot!
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Old 02-27-2021, 09:41 AM   #11
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Nice pics Marc, steak looks tasty.

Cavender's Greek on the Potatoes never thought of trying that, we'll get that rectified though.
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Old 02-27-2021, 09:45 AM   #12
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I'd be hittin you up for seconds as well
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Old 02-27-2021, 09:51 AM   #13
ShadowDriver
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Quote:
Originally Posted by KevinJ View Post
Cavender's Greek on the Potatoes never thought of trying that, we'll get that rectified though.
... nor had I, until one of you fine folks introduced me to the idea about a year ago. Now, not only do I coat the tater in EVOO and coat it with Cavender's before the bake, CINCHOUSE hits the inside with a bit more between the butter and sour cream.

Game Changer.
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Old 02-27-2021, 10:56 AM   #14
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A righteous looking meal. Carry on, brother. Let's see what else you have in store for the ongoing shenanigans.
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Old 02-27-2021, 11:56 AM   #15
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Very nice Marc.
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