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Thread: Grill Porn (These pics are specifically designed to be viewed by adults. 18+)

  1. #1
    Join Date
    Jun 23, 2010
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    Pasadena, CA.
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    Grill Porn (These pics are specifically designed to be viewed by adults. 18+)

    Tomahawk Prime Ribeyes were 20% off for Father's Day, so I couldn't resist picking up 2.

    Kept it simple, Bobby Flay style: Salt, Pepper and a small amount of Olive Oil.



    Super thick.



    No Joke.



    These boys were 2 1/2lbs. and 3 lbs. Largest steaks I've ever grilled.







    Wanted to get them at Medium Rare: °135



    Pulled them out at °130 and they got to the target temp after resting.



    Boner Appétit!

    You are transparent; I see many things... I see plans within plans.

  2. #2
    Join Date
    Jun 5, 2008
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    Gad, that char/pink combo is beautiful. Top with a homemade garlic-butter pat, add a green salad with dijon vinaigrette=heaven.
    WANTED: Dick Grayson SI trousers; gray AJ Mustang horse; vintage RC Batman (Bruce Wayne) head; minty Wolfman tights; mint Black Knight sword; minty Launcelot boots; Lion Rock (pale) Dracula & Mummy heads; Lion Rock Franky squared boots; Wayne Foundation blue furniture; Flash Gordon/Ming (10") unbroken holsters; CHiPs gloved arms; POTA T2 tan body; CTVT/vintage Friar Tuck robes, BBP TZ Burgess Meredith glasses.

  3. #3
    Join Date
    May 19, 2003
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    Oaktown, Califas
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    You grilled them to perfection, the way I like them.

    Also, glad you are one of the knowledgable ones who doesn’t ruin a good ribeye without destroying it with tons of seasoning. The ribeye is so naturally rich, fatty, and flavorful, that it only needs salt and pepper…as well as a touch of olive oil. When I pan seared them, I do on occasion, use butter to caramelize and get that crust just right.

    My kinda porn…

    Man, those tomahawks look amazing!



    P.S. I myself would’ve used Chimichurri on the side…man, I love that stuff with steaks, yum…

  4. #4
    Join Date
    Jul 22, 2015
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    You nailed the "done-ness", Maestro! Right in my Goldilocks Zone!

    I have been very glad to see that the historically "boneless" cuts like Ribeyes have trended toward being available as "bone-in", recently. I love a Ribeye or New York Strip, but they always seem (to me) to have less flavor than T-Bones. Tomahawk Ribeyes and Bone-in Strip Steaks have suddenly emerged and they are freaking awesome.

  5. #5
    Join Date
    May 19, 2003
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    I can still go rarer than that, depending on my mood…

  6. #6
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    Quote Originally Posted by Hector View Post
    I can still go rarer than that, depending on my mood…
    We have canines and incisors for some reason, right?!

  7. #7
    Join Date
    May 19, 2003
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    Quote Originally Posted by Makernaut View Post
    We have canines and incisors for some reason, right?!

  8. #8
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    It's been a while since a photo got me so worked up. It's like you were speaking directly to my soul. Yuuuuuuummmmmmmy
    Looking for FTC figures from 5-10 years ago

  9. #9
    Join Date
    Aug 9, 2001
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    I would definitely hit that

    Only prob with making ANYTHING on the grill is you don't have drippings to make a proper Au jus sauce

  10. #10
    Join Date
    Jun 23, 2010
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    Quote Originally Posted by Mikey View Post
    I would definitely hit that
    Thought of you Mikey, on Saturday. Had to make up for my Pierogi debacle back in March.

    You are transparent; I see many things... I see plans within plans.

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