{"id":114,"date":"2011-05-03T15:08:52","date_gmt":"2011-05-03T20:08:52","guid":{"rendered":"http:\/\/www.outdoorcookingworld.com\/OutdoorCookingBLOG\/?p=114"},"modified":"2016-09-06T10:22:16","modified_gmt":"2016-09-06T17:22:16","slug":"blue-cheese-steak-by-weber","status":"publish","type":"post","link":"http:\/\/www.outdoorcookingworld.com\/?p=114","title":{"rendered":"Blue Cheese Steak by Weber"},"content":{"rendered":"

Another Smokey Joe recipe from Weber for beef top loin, tenderloin, T-Bone, porterhouse, sirloin, or rib eye.<\/p>\n

INGREDIENTS:
\n1 inch thick choice cut for grilling
\n1 Cup crumbled blue cheese
\n1\/4 cup thinly sliced green onions<\/p>\n

DIRECTIONS:
\nCook steaks on grill. For a 1 inch thick steak, about 6-7 minutes for rare, 7-9 minutes for medium or 9-11 minutes for well done.<\/p>\n

For a 1 – 1\/2 inch thick cut, about 10-12 minutes for rare, 12-15 minutes for medium or 15-19 minutes for well done.<\/p>\n

For a 2 inch thick steak about 15-17 minutes for rare, 17-19 minutes for medium or 19-22 minutes for well done.Turn steak once halfway through cooking time.<\/p>\n

Combine blue cheese and sliced green onions in a bowl. Sprinkle blue cheese mixture over steaks during last half of cooking time.<\/p>\n","protected":false},"excerpt":{"rendered":"

Another Smokey Joe recipe from Weber for beef top loin, tenderloin, T-Bone, porterhouse, sirloin, or rib eye. INGREDIENTS: 1 inch thick choice cut for grilling 1 Cup crumbled blue cheese 1\/4 cup thinly sliced green onions DIRECTIONS: Cook steaks on grill. For a 1 inch thick steak, about 6-7 minutes for rare, 7-9 minutes for … Continue reading Blue Cheese Steak by Weber<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"footnotes":"","_jetpack_memberships_contains_paid_content":false,"jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[5],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p7S9UK-1Q","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=\/wp\/v2\/posts\/114"}],"collection":[{"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=114"}],"version-history":[{"count":2,"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=\/wp\/v2\/posts\/114\/revisions"}],"predecessor-version":[{"id":148,"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=\/wp\/v2\/posts\/114\/revisions\/148"}],"wp:attachment":[{"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=114"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=114"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=114"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}