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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 05-11-2013, 12:35 PM   #16
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I was thinking about a trip to the butcher yesterday to see if I could find a nice porterhouse ... unfortunately 'life' got in the way, maybe next time

I also use that method for salting my beef, works out great every time.

Great cook!
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Old 05-11-2013, 01:51 PM   #17
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Joe, do you do your dry brine at room temperature or put in the fridge? Looked great, and I'd like to try this technique.
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Old 05-11-2013, 04:52 PM   #18
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Quote:
Originally Posted by rauljustice View Post
looks delicious!

someone care to share this salting method?
Gladly

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Originally Posted by deepsouth View Post
nice hunk of beef.
Unbelievably this came out of Kroger's regular meat case. Not even from the fancy butcher case there.

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Originally Posted by Fake Farmer View Post
Joe, do you do your dry brine at room temperature or put in the fridge? Looked great, and I'd like to try this technique.
The salt method is really simple.

Generously salt down both sides of the steak and allow 1 hour per inch of steak thickness. I've also seen some folks call it 15 minutes per 1/4" of thickness. It's just a matter of semantics and how you best think of it.

After salting I leave it out to warm up to room temp so it cooks more evenly because I like a nice fully warm interior. Of course if you like a heavily crusted exterior and rare/med. rare steak you can put it back in the fridge to keep it cold.
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Old 05-11-2013, 06:31 PM   #19
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We call that a T bone, that looks like a very nice one as well
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Old 05-14-2013, 05:00 PM   #20
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That is one fine looking steak, very nice!
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Old 05-14-2013, 10:09 PM   #21
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Quote:
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We call that a T bone, that looks like a very nice one as well
We 'mericans have been know to call 'em that too. Don't really care what they're called as long as I'm called when they're done.

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That is one fine looking steak, very nice!
Thanks
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Old 05-15-2013, 12:49 AM   #22
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Beautiful steak. Doesn't get much better than a porterhouse.
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Old 05-15-2013, 01:18 AM   #23
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Quote:
Originally Posted by AussieTitch View Post
We call that a T bone, that looks like a very nice one as well
Not sure you are 100% correct. Wikipedia states:
The T-bone and porterhouse are steaks of beef cut from the short loin. Both steaks include a "T-shaped" bone with meat on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin.
There is little agreement among experts on how large the tenderloin must be to differentiate a T-bone steak from porterhouse. The U.S. Department of Agriculture's Institutional Meat Purchase Specifications state that the tenderloin of a porterhouse must be at least 1.25 inches (32 mm) thick at its widest, while that of a T-bone must be at least 0.5 inches (13 mm). However steaks with a large tenderloin are often called a "T-bone" in restaurants and steakhouses despite technically being porterhouse.

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Old 05-15-2013, 01:19 AM   #24
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I am a pedant!!!
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Old 05-15-2013, 04:27 AM   #25
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Great work bro!
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Old 05-15-2013, 06:32 AM   #26
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Very Nice
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