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Reverse sear Porter House's and a couple of Tails!

post #1 of 11
Thread Starter 
This will be good. Fired up a chimney of lump.


This Brinkmann TMLE really does a nice job at this. My firebox will be the grill. No charcoal basket and the smoking chamber will bring these steaks up to 110 internal in about 45 min.



These are 2 inch thick!



Seasoned up with the crustaceans!



On the grate. I'll bring them up to 110 then on the grill with the tails!

Check back in a while for a real treat when I cut these up!

post #2 of 11
:droolNice looking grub! drool.gif
post #3 of 11

Dang , those Porters look nice , and the Tails will make for a fantastic Surf and Turf meal , I'm jealous , I want some . :drool

 

Enjoy and send a chunk of leftover to me . . . :cool:

post #4 of 11

Thats a nice butcher that cut those steaks for you. Those are really pretty.

post #5 of 11
Thread Starter 
Searing!



Done



Nice selection of Strip & Filet!



Tasty!
post #6 of 11

That does look delicious.......

post #7 of 11
Porterhouse and t-bones are always the first to disappear when we off a steer...

Nicely done!
post #8 of 11
Mmm...now that's my idea of eatin' good...very nicely done! icon14.gif

Red
post #9 of 11
Seems to of turned out awesome!!
post #10 of 11

Even those rare steaks should make the banner shots! And cooked....Hmmmmm...

post #11 of 11

Dang, you're eating good!  

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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Reverse sear Porter House's and a couple of Tails!