Question about porterhouse steak

Discussion in 'Beef' started by forktender, Aug 23, 2008.

  1. forktender

    forktender Meat Mopper

    A good friend of mine brought me 2 huge porterhouses ............they are each almost 3" thick.

    I wanted to smoke them lighty with oak wood then finish them of on the grill.

    My question is will I toughen the steaks by smoking them at 300 degrees
    for 20 min. then charing them on the grill ?

    or is there a better way too go about this ?

    Thank you.
    Dan
     
  2. dingle

    dingle Smoking Fanatic OTBS Member

    Cooked hot and fast is my advise! Add a chunk a wood to the grill if ya want the taste of wood
     
  3. richtee

    richtee Smoking Guru OTBS Member

    I would keep the smoker LOW.... start with them well chilled, and hit the smoker at around 125° or so... pull them after about room temp internal...70-80 then hit the grill. Just be sure not to go more than a couple hours on the smoker at those temps. Technically you have a 4 hour window to get from 40 to 140, but if you can get a couple hours on the smoker, you should have PLENTY of smoke flavor, and once ya hit the grill... no worries as it'll only be another 15-20 min to rare I'd think
     
  4. richtee

    richtee Smoking Guru OTBS Member

    And there is another way. Build most of your fire FROM chunks... preburn to hot coals. Works well too!
     
  5. forktender

    forktender Meat Mopper

    Thank you guys!
    I just found this post and it was almost sexaul..............lol
    This is what I am look'in for right here.
    Dam that's a nice look'in porterhouse!

    ok this might be a dumb question ........................If I cook these over oak wood should I strip the bark off the oak first.........or just use the wole split logs.
    I have heard the bark makes for a funky taste............is this true ?

    thanks again guy's .

    Fogot to put the link too the post...lmao!!!
    http://www.smokingmeatforums.com/for...ead.php?t=1502

    I really don't want to ruin $50 worth of prime dry aged meat.
     
  6. richtee

    richtee Smoking Guru OTBS Member

    By the time the meat hits the coals, any bark should be LOOOONG gone. Burn to COALS... and have PLENTY as it's no where near the heat production of charcoal.
     
  7. dingle

    dingle Smoking Fanatic OTBS Member

    I would like to see pic of those beautiful prime aged pieces of love because I'm at work and completely jealous!
     
  8. smoke freak

    smoke freak StickBurners

    I want to know your friend! Maybe he would bring me a brisket or something.
     
  9. forktender

    forktender Meat Mopper

    I will post up a picture when I get home in the morning.
    I am also working today through tonight .[​IMG]
     
  10. forktender

    forktender Meat Mopper

    Dam guys ........THANK YOU for the help!!!!!!!
    This was the best steak I have ever ate bar none.
    I grilled it with oak chunks on my gas webber grill at 500 degrees four flops two on each side ,about 5 min. per flop.
    Naked steak no seasonings ..........just a touch of coarse salt and cracked pepper when they came off the grill.................DAM GOOD EAT'S!!!!!!!!!!
    for some reason my pc will not load my picture tonight .
    I will have my wife figure it out tonight ..........it's worth the wait for the pictures!
    once again thank you.
    Dan[​IMG]
     
  11. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Ya, ya....no pics, never happened!!! [​IMG]
     

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