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Did a porterhouse last night

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coyote-1

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A couple months ago I did a shell steak on the CGSP SFB and it was awesome. The flavor of the lump/wood was unmistakable. We'd gotten that steak from a local gourmet shop.

Last night I did a porterhouse from a supermarket. My wife prepped it. Apparently she didn't have confidence in it; she coated it with Montreal Steak Seasoning. Now don't get me wrong - I like that seasoning! But IMO it need not be applied when cooking over wood.

So last night's steak was good eatin', but using that much of that seasoning I might as well have done it on the gas grill.
 
WOW.....looks great!
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Did you scrape any of the seaoning off?

In case it's not obvious, we like to see qview of the smokes that are done. :D
 
Next time, try taking a few pics and maybe she'll get the idea that wood is plenty of flavoring.
 
I don't get it - what are y'all trying to say??
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I hear ya, but sometimes you're just gonna get descriptions. Can't be getting the camera out every time I cook...

I didn't scrape the seasoning off. Wife ain't a big fan of steak so I left it alone - though I'd wager she'd like it better with a bit less seasoning.
 
I meant after it was cooked. That what my kids do if they don't like the amount I've put on.
 
No longer matters by that point, at least when trying to get another flavor to emerge. The level of seasoning has already infused itself into the meat and obscured all else.
 
I'm with ya... I like simple salt and pepper on a good steak.
 
Coyote-1 You need to meet Bubba to get his jest of (WOW-Looks Great)
No pics -never happened is his thing. A great guy Iv'e learned to respect and he's full of Knowledge.If he dosn't mind me saying so.
Charles
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I don't get it.. what are y'all tryin' to say??
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SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
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