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Joined: Jan 2005
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Campfire 'Bwana
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Campfire 'Bwana
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Originally Posted by milespatton
Quote
If you can make them all come out to everyone's satisfaction at the same time, I take my cap off to you.

Only way is if they are hungry. Those don't tend to complain. Did you read the part where I started off by saying I was doing it this way to please myself. I will try to please someone else a little bit then if they don't like it, they can cook their own. miles


Good for you! I am in full support.


Not a real member - just an ordinary guy who appreciates being able to hang around and say something once in awhile.

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GB2

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Originally Posted by Kenneth
Was there an answer in here somewhere? Don't be shy.


Requires use of XMB57A-230 super secret pinky ring decoder.


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I did answer

[Linked Image]


My dog is a member of the "Turd Like Clan"

Covert Trail Cameras are JUNK

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Get a thermapen and just grill to desired temp. I sear first right near the coals, 90 seconds per side. Then just put on a raised grate and choke off most of the fire and let em roast till you get to desired internal temps, 130' for me (medium rare plus) and 155' for my wife (medium well plus ..."anathema" to me).

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Campfire Outfitter
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Originally Posted by RatherBHuntin
130' for me (medium rare plus) and 155' for my wife (medium well plus ..."anathema" to me).


Your wife has good taste. smile




(mathman knew that was coming) smile

IC B2

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Campfire Kahuna
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Campfire Kahuna
Joined: Dec 2006
Posts: 52,680
Originally Posted by Cheesy
Originally Posted by RatherBHuntin
130' for me (medium rare plus) and 155' for my wife (medium well plus ..."anathema" to me).


Your wife has good taste. smile




(mathman knew that was coming) smile


Heretic! cry


Liberalism is a mental disorder that leads to social disease.
Joined: Sep 2012
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Campfire Outfitter
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[Linked Image]


Sear first, then bring up to temp.
Really no wrong way if you don't burn it or dry it out.

Last edited by calikooknic; 10/16/14.


Sean
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Originally Posted by calikooknic

Really no wrong way if you don't burn it or dry it out.


Yeah, no need to get all scientific about it. Pocket knife is your friend. Cut off a chunk while still cooking and keep your plate close at hand.

I love to eat but I'm a lousy cook in that I tend to walk away or start running my mouth rather than pay attention.My big yellow lab is fully aware of this and has reaped the benefits of my distraction more than once. grin frown


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I let them warm for about 1.5 - 1.75 hours and season them at about half way through the warming. I then simmer them nice and slow sometimes adding a bit of smoke at about 300-350 indirect on the top rack if I'm BBQ'ing. Flip them once or twice while smoking then place them on the direct heat for a minute on each side. Obviously total time varies between steaks, and with mixed drinks who knows the actual times....LOL

When I pull them they are light paper thin brown crust on each side and solid red in the middle but not raw. Guessing they are around 120-130 F give or take.

Here is a crappy pick I took of a prime rib eye. I don't have sear marks and beautiful crust but the stakes taste good:

[Linked Image]

Here is some right before I dropped them onto the flame for the finish:
[Linked Image]


All tyranny needs to gain a foothold is for people of good conscience to remain silent.
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