What's for dinner tonight ?

Just made the long pilgrimage home from Idaho.
While down there, my most excellent Sister In Law presented me with half a tenderloin from the very fat spike elk she shot this past fall.
Couldn't wait to get home and chow down on it!

So last night was BarBeed Elk Tenderloin, Twice Baked Taters, mix of air fried green beans & red pepper, all washed down with a very good Merlot!

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Fit for a King & Queen!

Cheers,
Nog
 
Another Massive Prime Rib Steak on the BarBee:

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Served up with twice baked taters, sprouts and a fine Merlot:

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Cheers
So are you just running it all full heat for 6-7 minutes a side or are you finishing with the lid closed or some other method?
 
Full heat for ~ 5 - 6 minutes a side.
Never shut the lid!

Cheers
I did some 1-1/4" ribeyes while we were in Hawaii and did 5 minutes per side with the steaks completely engulfed in flames. Turned out perfectly medium-medium rare. I'm surprised your thicker steaks go that quick. Maybe you prefer them more on the rare side.

I really wish I could post a video...
 

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