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Easter surf and turf.

Steve H

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Better late then ever!

IMG_0434.jpg


Rib eyes and king crab with roasted taters. The rib eye were reversed seared. In the smoker for a hour. Then seared in the ooni oven with the grizzler plate. Came out fantastic.
 

forktender

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That looks killer Steve, yet another reason to buy one.:emoji_thumbsup:
 

DRKsmoking

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Looks great Steve, The Rib Eye and the little potatoes look fantastic. But i would have to pass the Big old crab legs over to my wife . I'm not much on shell fish of any kind. She would gobble those right up
Big like on the whole plate though
David
 

MJB05615

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Looks great Steve. Excellent combo, and looks like you're getting great use of that Ooni. Love Surf and Turf in most any form. I've been reverse searing all Thick cuts lately and really loving it.
 

JLeonard

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Looks great Steve, The Rib Eye and the little potatoes look fantastic. But i would have to pass the Big old crab legs over to my wife . I'm not much on shell fish of any kind. She would gobble those right up
Big like on the whole plate though
David
I'm with David on this. Too much work for too little reward on the legs. But that steak and taters would put me over the moon.
Jim
 

gmc2003

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Wow Steve that looks fantastic. I'm not sure I'd be able to finish that plate, but I'd put a good dent in it.

Point for sure
Chris
 

Bearcarver

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Looks Like a Perfect Meal from here, Steve!!
Nice Job!!
Like.

Bear
 

bmudd14474

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You had me at Surf
 

olecrosseyes

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Wish I were near! Yums!
My wife does the b size yukon golds peeled after boiling them, then in a fry pan in pure butter nicely browned on all sides. It is time consuming for her!
Yours looks near the same, how did you do them, step/step?
 

sawhorseray

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A absolutely beautiful holiday dinner Steve, big Like! RAY
 

jcam222

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Steve that all looks great but OMG the sear on that steak is gorgeous.
 

Winterrider

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Excellent looking meal. Nicely done !
 

chopsaw

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Nice work Steve . Fantastic meal .
 

Steve H

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Man that looks good Steve!

Dave
Thanks Dave!

That looks killer Steve, yet another reason to buy one.:emoji_thumbsup:
Thank you!

Looks great Steve, The Rib Eye and the little potatoes look fantastic. But i would have to pass the Big old crab legs over to my wife . I'm not much on shell fish of any kind. She would gobble those right up
Big like on the whole plate though
David
Thanks David!

Nice job. Great looking meal. Crab has been to expensive for me.
Thanks Brian! These were 37.00 a pound. But worth it!

Good looking meal Steve.

Rob
Thanks Rob!

Beautiful plate bud!
Thank you!

Looks great Steve. Excellent combo, and looks like you're getting great use of that Ooni. Love Surf and Turf in most any form. I've been reverse searing all Thick cuts lately and really loving it.
Thanks Mike! That searing grill for the Ooni is perfect for this.

I'm with David on this. Too much work for too little reward on the legs. But that steak and taters would put me over the moon.
Jim
Thanks! These legs were huge. Well worth the effort!

Wow Steve that looks fantastic. I'm not sure I'd be able to finish that plate, but I'd put a good dent in it.

Point for sure
Chris
Thanks Chris! It was a struggle, but I made justice of it.

Looks Like a Perfect Meal from here, Steve!!
Nice Job!!
Like.

Bear
Thanks Bear!

You had me at Surf
Haha! Thanks!

Wish I were near! Yums!
My wife does the b size yukon golds peeled after boiling them, then in a fry pan in pure butter nicely browned on all sides. It is time consuming for her!
Yours looks near the same, how did you do them, step/step?
Thank you! I boil them. Then freeze. Then fry or roast them in 50/50 butter and olive oil with salt, pepper, and parsley. That gives them time to get the skin nice and crunchy. Without overcooking the flesh.

A absolutely beautiful holiday dinner Steve, big Like! RAY
Thanks Ray!

Steve that all looks great but OMG the sear on that steak is gorgeous.
Thanks Jeff! The sear was near perfect on these.

Excellent looking meal. Nicely done !
Thank you!

Nice work Steve . Fantastic meal .
Thanks!

Perfection on a plate!
Thank you!
 

olecrosseyes

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Thank you! I boil them. Then freeze. Then fry or roast them in 50/50 butter and olive oil with salt, pepper, and parsley. That gives them time to get the skin nice and crunchy. Without overcooking the flesh.
With the exception of freezing, evoo and roast in the oven, hers are the same.
Do you think that the oven at say 425 is the same as frying them?
 

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