Porterhouse-TD style

ssv3 · 06-04-2016, 10:43 PM

Hope everyone is having a great Saturday. No complaints here other than the heat but wasn't too bad.

Off to the cook....

Porterhouse and a T-bone cook but I'll mainly focus on the big boy.

Cow Lick dusted

On to the Jumbo Joe. The T is dusted with Montreal steak

Portobello mushrooms going on the gasser EVOO'd, S&P'd

Put on some teeny tiny taters to get roasted as well

She's cruising about 325*

It's Beer O' Clock

While all is going I roasted some garlic

Made a roasted garlic mixture with EVOO, S&P

Seared before coming off

Plated with spring mix salad, tiny taters and Machego/Bergenost topped Portobello

Close ups

Literally Holy Cow!!

Portobello to die for

It was good

Enrico Brandizzi · 06-04-2016, 10:45 PM

The last "empty plate" pic tells everything.

ssv3 · 06-04-2016, 10:46 PM

Quote:

Originally Posted by Enrico Brandizzi

The last "empty plate" pic tells everything.

Thank you Enrico!

Ertothel · 06-04-2016, 10:51 PM

Wow, Sako! You may just have convinced me to enter my planned T cook in the Noob throwdown. That's both humbling and inspirational.

ssv3 · 06-04-2016, 10:56 PM

Quote:

Originally Posted by Ertothel

Wow, Sako! You may just have convinced me to enter my planned T cook in the Noob throwdown. That's both humbling and inspirational.

Thanks Ertothel! Please do. I figure I have to make dinner so may as well snap a few pic of the process.

THoey1963 · 06-04-2016, 10:59 PM

Damn fine looking food. I love shrooms, I am going to have to try that one day. Only thing missing from the clean plate pit was a piece of bread to sop up the juices.

ssv3 · 06-04-2016, 11:03 PM

Quote:

Originally Posted by THoey1963

Damn fine looking food. I love shrooms, I am going to have to try that one day. Only thing missing from the clean plate pit was a piece of bread to sop up the juices.

Thanks Terry!! Oh, you have to give the Portobello with cheese a try. Crazy good and up there with the steak.

There was bread to sop up all that goodness but no room. LOL

Roguejim · 06-04-2016, 11:06 PM

I'd almost move to L.A. for that! Almost...

MisterChrister · 06-04-2016, 11:06 PM

I'd fark that up seven ways from Sunday!

ssv3 · 06-04-2016, 11:19 PM

Quote:

Originally Posted by MisterChrister

I'd fark that up seven ways from Sunday!

Dude ! That cracked me up.

Thanks Chris!

Hoss · 06-04-2016, 11:27 PM

D.P. Rubs are BOSS! Yummy lookin steak.

mattmountz94 · 06-05-2016, 06:06 AM

I still see the greens left on your plate

Awesome looking plate of food! I want that mushroom in my belly right now

4ever3 · 06-05-2016, 06:09 AM

WOW that plate looks fantastic!!!

AussieMatt · 06-05-2016, 07:55 AM

Looks great Sako!

We do portabellas as well, but we top with soy sauce and crumbled blue cheese.

AClarke44 · 06-05-2016, 09:24 AM

Man that all looks great! Nice job!

06-04-2016, 10:43 PM	#1
ssv3 somebody shut me the fark up. Join Date: 07-25-12 Location: Los Angeles Name/Nickname : Sako	Porterhouse-TD style Hope everyone is having a great Saturday. No complaints here other than the heat but wasn't too bad. Off to the cook.... Porterhouse and a T-bone cook but I'll mainly focus on the big boy. Cow Lick dusted On to the Jumbo Joe. The T is dusted with Montreal steak Portobello mushrooms going on the gasser EVOO'd, S&P'd Put on some teeny tiny taters to get roasted as well She's cruising about 325* It's Beer O' Clock While all is going I roasted some garlic Made a roasted garlic mixture with EVOO, S&P Seared before coming off Plated with spring mix salad, tiny taters and Machego/Bergenost topped Portobello Close ups Literally Holy Cow!! Portobello to die for It was good __________________ LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod)

06-04-2016, 10:45 PM	#2
Enrico Brandizzi Babbling Farker Join Date: 12-16-13 Location: Rome, Italy	The last "empty plate" pic tells everything. __________________ [B]3 WSM 22" - 2 Weber OTG 26" - Ferraboli grill[/B] [B] BBQ GURU cyber WiFi + DigiQ DX2 - KSBS CBJ BBQness is on Youtube, Instagram & Flickr [/B]

06-04-2016, 10:51 PM	#4
Ertothel On the road to being a farker Join Date: 11-18-15 Location: Houston, TX	Wow, Sako! You may just have convinced me to enter my planned T cook in the Noob throwdown. That's both humbling and inspirational. __________________ Weber Summit Gasser; PBC

06-04-2016, 10:59 PM	#6
THoey1963 somebody shut me the fark up. Join Date: 01-08-14 Location: San Antonio, TX Name/Nickname : Terry	Damn fine looking food. I love shrooms, I am going to have to try that one day. Only thing missing from the clean plate pit was a piece of bread to sop up the juices. __________________ There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL].

06-04-2016, 11:06 PM	#9
MisterChrister Quintessential Chatty Farker Join Date: 04-28-12 Location: Wis-con-sin	I'd fark that up seven ways from Sunday! __________________ Kettleheads Anonymous Charter Member

06-04-2016, 11:06 PM	#8
Roguejim is One Chatty Farker Join Date: 01-20-11 Location: Grants Pass, Oregon	I'd almost move to L.A. for that! Almost...

06-04-2016, 11:27 PM	#11
Hoss Quintessential Chatty Farker Join Date: 12-31-09 Location: Hernando,MS	D.P. Rubs are BOSS! Yummy lookin steak. Last edited by Hoss; 06-04-2016 at 11:51 PM..

06-05-2016, 06:06 AM	#12
mattmountz94 Babbling Farker Join Date: 12-07-15 Location: Wernersville, PA	I still see the greens left on your plate Awesome looking plate of food! I want that mushroom in my belly right now __________________ Matt

06-05-2016, 06:09 AM	#13
4ever3 somebody shut me the fark up. Join Date: 04-29-12 Location: Tulsa	WOW that plate looks fantastic!!! __________________ Jeremy Old Oklahoma Joe (Opal) GMG TREK (Greta Thunberg) Weber Summit Charcoal (Waylon) MAK 2 Star (Maybel) 2x “Unfortunately nothing wrong with that” Bob C Que… I must be living right (somehow…)

06-05-2016, 07:55 AM	#14
AussieMatt Babbling Farker Join Date: 04-23-14 Location: Tallmadge, OH Name/Nickname : Matt	Looks great Sako! We do portabellas as well, but we top with soy sauce and crumbled blue cheese. __________________ God save the Queen, God bless America, God defend New Zealand and thank Christ for Australia! Weber Original 22" - RIP UDS Fiskgriddle Weber Kettle Premium - Copper

06-05-2016, 09:24 AM	#15
AClarke44 Babbling Farker Join Date: 05-14-14 Location: Yukon, OK Name/Nickname : Andrew	Man that all looks great! Nice job! __________________ My cooker fleet: Recteq RT-700 Weber Spirit E-210 with GrillGrates 22.5 Crimson Weber Premium Char-Broil Big Easy Oil-Less Turker Fryer LoCo 80qt crawfish kit Re-homed cookers: Black Weber OTG (Happy Hapgood) Pit Barrel Cooker (PBC) Char-griller Akorn 28” Blackstone Pro Series Oklahoma Joe’s Bronco Check out the PBC Appreciation Thread! [url]http://www.bbq-brethren.com/forum/showthread.php?t=210239[/url]