Discussion Thread -> BBQ Brethren "T-Bone & Surf!" (Entries and Quality ON TOPIC *CLEAN* Discussion Only)

This is my official entry and I thank you for lookin!

I cooked too much lobster last night and decided to switch it up a bit for this most stellar TD ingredient selection, choosen by silverfinger for his Brisket Master Win!

Lets get to it!

Went to 3 different meat markets in search of a great T-Bone. Ended up at my local Publix market, in the back with the butcher. I asked him for a T-Bone 1.5 inches thick. He told me I was crazy (BTW, not the first time I have heard this) he said " Why don't you want the Fillet side?" I.E. Porterhouse. I replied..."It's another BBQ-Brethren throwdown" He shut up immediately.

My Meat




The Players



Sauteed and browned a bit of sweet creme butter with 4 fresh leaves of Sage from the garden. And added a 1/2 cup of lump crab meat to make a Oscar Topping.



Since this was a T-Bone Throwdown I removed the Filet Mignon portion of my Porterhouse and Vacusucked that piece for another night!



Cooked the t-bone hot and fast



Moved the T-bone and started some Asparagus on the CI griddle, things were gettin way hot!





Plated with fresh made Hollandaise sauce and the Crab Oscar piled ontop!



Gettin busy!



The End!



The official polling pic if you please



Thanks for lookin, I'll keep on cookin.
Jed

Jed,
Great cook Brother!
I keep craving a good steak since we started this throwdown.
Just for the record, a porterhouse is fine! If Ron disagrees (and I don't believe he does) he would have said something.

silverfinger said:

Jed,
Great cook Brother!
I keep craving a good steak since we started this throwdown.
Just for the record, a porterhouse is fine! If Ron disagrees (and I don't believe he does) he would have said something.

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I am more than happy. Now I have a Filet Mignon for tomorrow night...or next week. Who knows, it's sealed and frozen for now. What a bit(h to find a t-bone though! :-o

Hometruckin said:

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GET IN MY BELLY! :hungry::hungry::hungry:

Looks great Jed... I love Steak Oscar. :thumb:

Jed, great lookin cook.
Can't wait to see what Silver does with the cuda for this one.

Stingerhook said:

Jed, great lookin cook.
Can't wait to see what Silver does with the cuda for this one.

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For some strange reason, I don't think I can WOO the crowed with cuda.
It has crossed my mind:laugh:

Very nice Jed.
If your tired of messing with those Florida Crayfish Bugs, Well you know what to do!

Moose said:

Yes, but what if Moose disagrees?

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Oh oh Moose...........:scared:

Nice steak, but I'm confused, I thought that a T-Bone steak was the whole thing, strip and filet.

If you cut the filet off, wouldn't it be a bone-in NY Strip?

CD

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.

Bluesman said:

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.

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So,
How do you decide what one you have when you get to the middle of the loin?

silverfinger said:

So,
How do you decide what one you have when you get to the middle of the loin?

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I think it's a T-House and we send them to OZ.......:heh:

A serious question then.


I know, right?:icon_clown

I much prefer pork with seafood, I've never made the jump to happy with beef and seafood. It always seems like I need to eat one and then the other.

If I can find one, would a pork T-bone be accepted?
In saying that, I haven't seen one around here in a couple of decades..and that was at a German butchers...

buccaneer said:

If I can find one, would a pork T-bone be accepted?
In saying that, I haven't seen one around here in a couple of decades..and that was at a German butchers...

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I smell special rules..............:shocked:

Bluesman said:

I smell special rules..............:shocked:

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Lamb Chops have a T bone too! Oz has lots of those wooly critters!

This is My entry into the Silverfinger Pick of the Week....The T-Bone & Surf TD

I started with two nice Angus Beef T-Bones and some beautiful scallops. Nicely seasoned with a bit of S&P and some EVOO on the Surf


Next up are the Taters on the grill. I par boil some baby reds just before soft and then layer them in a pan with Buttah and home grown chives. On for a bit of Hickory smoke


T-Bones after the first flip.....on the cool side


And now the reverse, ala Moose Sear,......Mmmmm


Then the Surf, scallops. I used this pan instead of right on the grate. A bit of EVOO and it work fabulous.


Plate shot ganished with some Marrow Blu-Cheese Buttah from Fatback Joe


An for may Official Money Shot Entry The often heard about, but rarely seen.......double fork shot


There that should get me at least three votes..........:heh:

That looks so good Bluesman!
I still can't find a t-bone:mmph:

silverfinger said:

That looks so good Bluesman!
I still can't find a t-bone:mmph:

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Make your own! They are ever elusive!