Question about porterhouse steak

[forktender]

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

 

[dingle]

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

 

[richtee]

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

 

[richtee]

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

 

[forktender]

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.

 

[richtee]

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.

 

[dingle]

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

 

[smoke freak]

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

 

[forktender]

I will post up a picture when I get home in the morning.
I am also working today through tonight .

 

[forktender]

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

 

[bbq bubba]

Ya, ya....no pics, never happened!!!