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Author Topic: Labor Day ribeye  (Read 896 times)

TheDude

  • WKC Performer
  • Posts: 2375
Labor Day ribeye
« on: September 05, 2016, 05:06:06 PM »
Sorry, no action shots.

Plated.


The slice.


And for those that say lump burns slower than briquettes.

Lump.


Briquettes.
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Still need a 22” yellow

Travis

  • WKC Ambassador
  • Posts: 6537
Re: Labor Day ribeye
« Reply #1 on: September 05, 2016, 05:17:30 PM »
Great lookin spread, man.


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TheDude

  • WKC Performer
  • Posts: 2375
Re: Labor Day ribeye
« Reply #2 on: September 05, 2016, 05:21:21 PM »
Thanks @Travis The twice baked potatoes had been in the fridge for a few days. Don't do that. They were terrible. Left more belly room for steak. So win/win?
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Still need a 22” yellow

Jon

  • WKC Ranger
  • Posts: 1355
Re: Labor Day ribeye
« Reply #3 on: September 05, 2016, 05:50:35 PM »
Nice cookup.

That is my experience with lump also. Maybe per pound it lasts longer?
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kettlebb

  • WKC Ambassador
  • Posts: 5968
Re: Labor Day ribeye
« Reply #4 on: September 05, 2016, 05:54:55 PM »
Same here. Just decided to switch to Stubbs for my fuel. Lump would have been all burned out by now. I closed off the vents at 9:00 and the lid temp is 125. Too hot to bring inside for the night.


Sent from my iPhone using Weber Kettle Club mobile app
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Looking for: Red MBH 26"(The Aristocrat), Chestnut-coppertone (The Estate), Glen-blue (The Imperial), and The Plainsman.

Mr.CPHo

  • WKC Mod
  • Posts: 3920
Re: Labor Day ribeye
« Reply #5 on: September 05, 2016, 07:46:43 PM »
Appropriate meat to veggie ratio, IMO.


Sent from my iPhone using Weber Kettle Club mobile app
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