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Weber Kettle Club Forums
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Cooking & Food Talk
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Charcoal Grilling & BBQ
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Labor Day ribeye
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Topic: Labor Day ribeye (Read 899 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.
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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.
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Weber Kettle Club Forums
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Cooking & Food Talk
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Charcoal Grilling & BBQ
(Moderators:
SixZeroFour
,
Cellar2ful
) »
Labor Day ribeye