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June 30, 2015 at 2:00 am
#9327
Ron Pratt
Member
Just curious and I mean this with no disrespect…You said “Sear on Weber Kettle at 1030 F”. I honestly never knew that a Weber was capable of that degree of heat unless you seared “caveman style” directly on the charcoal. And ALSO I don’t mean to beat a dead horse but a temp rise from 100 to 115 makes me question where the steaks were resting in the meantime. NO OFFENSE – OK? Just trying to help you salvage the steaks from all your effort! BTW you do have some of those steaks left over don’t you? Ron