So I posted the thread about the CPB Shortlin roast I got and cut into t-bones. Got some amazingly positive feedback (thank you all!!) and folks wanted to see a finished product. Did one Sunday evening and it came out fantastic. Cooked it on the Rec Tec. Started with 90 minutes at low temp / extreme smoke, pulled and let cool, then seared it at 500 degrees until done.
The steak: 1 3/4 pound. This I believe would actually classify as a Porterhouse
Seasoned up with Jeff's Texas Rub (it only made sense). Please note that the plate under the steak is a full sized dinner plate and the steak is bigger than the plate.
Onto the Rec Tec
Here we are after an hour and a half at low temp with heavy smoke
Doing loaded baked taters too so cooked and chopped up some homemade bacon for the taters
Oh baby!! Lookin' good so far
Plated with the loaded tater and some heart of palm salad. This is actually plated on a serving platter. No way was it gonna fit on a standard dinner plate.
And the cut view. Nailed it!! This is Tracy's loin side. I got the strip side which was thicker and a bit more pink
After years of rebelling, I am now totally sold on t-bones and/or porterhouses. This was without question the very best steak either of us has ever eaten. Wifey raved all through dinner and was still raving about it last night. Any of y'all can come get the tomahawks and boneless rib eyes I have in the freezer. Although still outstanding steaks, they pale by comparison to this one. Matter of fact, Tracy told me I need to get back in line for another case of these. The case that I got last week is being split with our good friend Zach (
Misplaced Nebraskan
) but I'm supposed to keep both roasts from the next order. Might need to get another freezer though. The current ones are pretty well loaded up.
I'm gonna call this one done. Thanks again for dropping in. see y'all on the next installment.
Robert
The steak: 1 3/4 pound. This I believe would actually classify as a Porterhouse
Seasoned up with Jeff's Texas Rub (it only made sense). Please note that the plate under the steak is a full sized dinner plate and the steak is bigger than the plate.
Onto the Rec Tec
Here we are after an hour and a half at low temp with heavy smoke
Doing loaded baked taters too so cooked and chopped up some homemade bacon for the taters
Oh baby!! Lookin' good so far
Plated with the loaded tater and some heart of palm salad. This is actually plated on a serving platter. No way was it gonna fit on a standard dinner plate.
And the cut view. Nailed it!! This is Tracy's loin side. I got the strip side which was thicker and a bit more pink
After years of rebelling, I am now totally sold on t-bones and/or porterhouses. This was without question the very best steak either of us has ever eaten. Wifey raved all through dinner and was still raving about it last night. Any of y'all can come get the tomahawks and boneless rib eyes I have in the freezer. Although still outstanding steaks, they pale by comparison to this one. Matter of fact, Tracy told me I need to get back in line for another case of these. The case that I got last week is being split with our good friend Zach (
Misplaced Nebraskan
) but I'm supposed to keep both roasts from the next order. Might need to get another freezer though. The current ones are pretty well loaded up.I'm gonna call this one done. Thanks again for dropping in. see y'all on the next installment.
Robert
