Quote:
Originally Posted by Ron_L
I was wondering about this one, too. I thought that a Porterhouse had filet on one side and strip on the other.
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Yes, and it is not a rib at this point, but vertebrae. Like I said, I enjoyed the pictures, but I'm not going to take the cooking advice of someone who likes his ribs medium rare.
I will listen to what you have to say about that, however.
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill,
UBS
"I love everything about the pig, even the way she walks." -- Spanish proverb
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(='.'=) This is the rabbit baby. Invests him in yours signature,
(")_(") and the help rabbit baby takes over control of the world!
Hmmmm, I wonder, WWGALD?
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Promoted by Bigabyte to "Idiot #1"
, and dubbed "Phizzy" by Sir Ron.
