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The same day I cooked my Ribeye

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I also grilled up some chicken thighs for my wife and sister in-law.

I had purchased a 1.5 cubic foot bag of almond wood. I pulled out 5 nice looking pieces to make the fire with.

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I lit up a small chimney of smallish lump pieces and dumped this into my fire pit to start up the almond logs.

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I then placed the almond logs on top and waited for them to start burning.

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While I was waiting I seasoned up some chicken thighs

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and some asparagus spears.

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I placed the potatoes on first. Then the asparagus over the fire for a while to give them a little head start. I then moved them back into the foil tray to finish up and placed on the thighs.

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Flipping the thighs every 3 to 4 minutes until they were at 160 it.

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No plated shots as I was eating the steak.

 

Thanks for looking.

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