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Shores

Sous Chef
Joined
Jan 11, 2009
Messages
961
Location
Kansas City, MO
Here's Sunday's dinner. I had been craving seafood, so...

Prepped and ready for the grill. The Ribeye was seasoned with Tones Steak Dust.
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Corn on the cob and Ribeye on the grill to cook Larry Wolfe style (that Cappy invented)!
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Add Lobster Tail and baste with some garlic butter
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Finish over direct heat (internal steak temp hit 139*)
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Plated! Had a salad as well, but not in the pic.
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Sure hit the spot! :D
 
Making me hongry. I can knock out some of them giant crawdad tails purty easy. Fine effort.

bigwheel
 

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