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Welcome to our newest member, SmokyOkie
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  1. #1
    Join Date
    Apr 2011
    Location
    Lisbon, Wisconsin
    Posts
    499

    Default Classic Steakhouse Fare

    1 1/2" Ribeyes, Baked Potatoes, Wedge Salads w/ Blue Cheese!
    Ready to Grill.

    Steaks On.
    After Flip.
    Mushrooms and Onions

    Steaks finishing in skillet.

    Let's Eat!



    Last edited by oaksmoke; 07-30-2011 at 08:16 PM.

  2. #2
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    Yes sir My kind of steak house fare. Love that classic Wedge salad too., BluCheese? Only thing missin is a is a Vodka Martini shaken not stirred and some creamed spinach of course Milwaukee's best will "Git 'er Done" too.
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

  3. #3
    Join Date
    Sep 2008
    Location
    Central MN
    Posts
    1,603

    Default

    Very nice!
    22 inch weber
    20 cubic foot homebuilt smoker
    turkey fryer
    coleman stove
    If it burns, I can cook with it.

  4. #4
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Looks luscious!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  5. #5
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,356

    Default

    I could sure do some damage to that!
    Paul

    CBBQA
    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

  6. #6
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    Very nice meal!!!
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  7. #7
    Join Date
    Oct 2010
    Location
    Magnolia/Tomball Texas
    Posts
    1,571

    Default

    Looks great.
    I have never cooked tators on the grill like that.
    How much time do you give them?
    I eat my steak between tar-tar and rare so I know they need to go on for a while before the meat.
    Why in the hell should I have to "Press 1 for English?"

  8. #8
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Great lookin' eats.
    Jim

  9. #9
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Quote Originally Posted by Uncanney View Post
    Looks great.
    I have never cooked tators on the grill like that.
    How much time do you give them?
    I eat my steak between tar-tar and rare so I know they need to go on for a while before the meat.
    I don't know how he does it, but you can always nuke 'em about half way and finish on the grill.
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  10. #10
    SmokyOkie Guest

    Default

    Nice looking meal sir!


    Quote Originally Posted by Uncanney View Post
    Looks great.
    I have never cooked tators on the grill like that.
    How much time do you give them?
    I eat my steak between tar-tar and rare so I know they need to go on for a while before the meat.
    Just cook them to 195° internal. foil with butter for the first half of the cook then open them and crisp the skin if you are a skin eater. About an hour with the grill at 350°.

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