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Old 05-19-2005, 06:52 PM   #1
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Grilled strips pics

Didn't have much charcoal, so I cooked a little longer. I think I need to calibrate my therm.




















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Old 05-19-2005, 07:27 PM   #2
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Looks good Capt. Plain butter or compound butter?
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Old 05-19-2005, 07:36 PM   #3
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plain...I took a nap and overslept...
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Old 05-19-2005, 08:10 PM   #4
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MmmmmMMmMMMMMMMM!!!!!
and a little Bleu cheese ! Mmmm.

Looks dam good there Cappy!
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Old 05-19-2005, 08:19 PM   #5
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Cappy...you use a therm for your steaks?? Don't you know the hand trick??
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Old 05-19-2005, 08:34 PM   #6
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Hand trick is not as precise. These came out medium/medium well
despite the therm. I've got 5 of em, and I know one is bad...I think I used the bad one.

Steaks are very important to me, and I don't like strips. I'm a ribeye guy, and I always seem to over cook the strips. But I'm learnin'.
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Old 05-19-2005, 09:05 PM   #7
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Jersey, our cooks were about the same.....I need more experience with the strips.
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Old 05-19-2005, 09:54 PM   #8
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Cappy, you gotta watch out for that Jersey guy. He has the habit of cokking the same thing you do on any given night/day and posting pics ...just to make you look bad.

Just kidding. #-o
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Old 05-20-2005, 05:00 AM   #9
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Quote:
Originally Posted by Captain Morgan
Hand trick is not as precise. These came out medium/medium well
despite the therm. I've got 5 of em, and I know one is bad...I think I used the bad one.

Steaks are very important to me, and I don't like strips. I'm a ribeye guy, and I always seem to over cook the strips. But I'm learnin'.
1 1/2" thick at 575 degrees you need no more than 5 minuets a side for mid rare
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