Quick Smoked Porterhouse W/Qview

ronp · Aug 23, 2008

Got a couple on sale for $4.99 a pound. Going to smoke it to about 110' on a low smoker setting maybe 180' and then sear till finger touch says 135.

Make some double baked potatoes, sauteed mushrooms, and smoked veggies, and yes, we are still eating them.

Thanks for watching.

Ron

cman95 · Aug 24, 2008

Man that ought to taste good. Nothing like a good porterhouse steak.

ohm · Aug 24, 2008

Looks like a good one. Will keep an eye out for the finish qview.

ronp · Aug 24, 2008

You got it man.

Thanks.

Seasoned with garlic powder, and lemon pepper and EVO for searing purposes. Had so much wind I couldn't get the Weber gas avove 450', not a good sear.

Here is the wifes meal, well, we'll share the steak.

The double bakes were Idahoan instant with butter added and cheese toping.

Thanks for watching!

davenh · Aug 24, 2008

Man..that looks like one fine dinner! It's almost midnight and now I feel like cooking a steak

.

pineywoods · Aug 24, 2008

Looks great Ron!!

bearmoe · Aug 24, 2008

I just grilled a strip steak for dinner, plenty of cajun spice. Now I'm hungry again, Portehouse is the yummiest.

ohm · Aug 24, 2008

Nice grill marks on the steak! And those veggies and potatoes look outstanding very nice job.

teleburst · Aug 24, 2008

Man, does that look good!

ronp · Aug 24, 2008

Thanks.

Thanks Jerry.

I agree, but I think the best is a ribeye. Just depends on the sales for me.

Thanks.

Thank you.

bbqgoddess · Aug 24, 2008

YUMMY YUMMY YUMMY
Ron that steak is killing me I have dinner envy now....those sauted shrooms...look so....darn good! I just picked up some criminis..and iI want to go saute them all now in butter and just indulge.......wow! great q-vue...yum!!
BBQG

ronp · Aug 24, 2008

Thanks Kelly.

Shrooms are good.

I will say this, we have been having Ribeyes lately and are spoiled. This steak was good, but didn't come close for tenderness and flavor to the Ribeyes.

But for the price it was good.

Thanks for watching.
Ron

dennisdocb · Aug 24, 2008

Nice looking steak Ron...I like you, am partial to Ribeyes

forktender · Aug 24, 2008

All I can say is DAM !!!!!!!
Looks good.

ronp · Aug 25, 2008

Thanks, Ribeyes Rule!!

Thanks.

workoutchamp · Aug 28, 2008

I keep a cast iron flat griddle on my weber. I get some hickory chunk fire going, put that griddle over the flame, put a little EVOO on the steak before or after seasoning, then plop the seasoned steak down - real hot.

this sears it mighty fine, no grill marks, but it keeps the flavor in. flip after a few, add a pat of salted butter on each steak and spatula that puppy and plate it. Some of the finer steak houses do the butter trick.

Now, we raise our own Grass-Fed Black Angus and dry age it at the German Butcher for 28 days - now you want a "steaky-steak", step right up ladies and gentlemen.

That dry-aged makes all the difference in the world, plus I am partial to Black Beef - can't beat Black Angus.

Plus we know what's in it - nuthin! If anyone is nearby - or wants to take a nice drive, we'll give you a small SMF discount on a half or whole Black Angus.

Brad

Quick Smoked Porterhouse W/Qview

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