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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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05-11-2013, 11:35 AM
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#16 |
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On the road to being a farker
  Join Date: 06-30-12
Location: Birkirkara, MALTA - 35⁰ 53'55.1" N, 14⁰ 28'37.5" E
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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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"I Love Animals. They Taste Good. " |
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05-11-2013, 12:51 PM
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#17 |
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On the road to being a farker
Join Date: 04-17-13
Location: Annapolis, MD
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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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05-11-2013, 03:52 PM
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#18 | |||
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Babbling Farker
Join Date: 03-14-05
Location: Central Arkansas
Name/Nickname : Joe
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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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Joe Falcon MK V gaseous grill w/Grill Grates, OK Joe Longhorn w/ vertical - now gone, Char Griller Akorn, Camp Chef PG24SG, Weber 22" OTG w/SNS components |
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05-11-2013, 05:31 PM
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#19 |
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somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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We call that a T bone, that looks like a very nice one as well
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky: |
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05-14-2013, 04:00 PM
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#20 |
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Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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That is one fine looking steak, very nice!
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"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed] [COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] | |
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05-14-2013, 09:09 PM
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#21 | ||
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Babbling Farker
Join Date: 03-14-05
Location: Central Arkansas
Name/Nickname : Joe
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Joe Falcon MK V gaseous grill w/Grill Grates, OK Joe Longhorn w/ vertical - now gone, Char Griller Akorn, Camp Chef PG24SG, Weber 22" OTG w/SNS components |
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| Thanks from:---> |
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05-14-2013, 11:49 PM
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#22 |
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is one Smokin' Farker
Join Date: 02-05-13
Location: North Wales Pa
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Beautiful steak. Doesn't get much better than a porterhouse.
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PBC---Weber Kettle |
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05-15-2013, 12:18 AM
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#23 | |
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is one Smokin' Farker
Join Date: 12-14-12
Location: Sydney NSW
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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. Regards John
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John When you stop horsing around it is time to fire up the BBQ & Smoker |
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05-15-2013, 12:19 AM
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#24 |
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is one Smokin' Farker
Join Date: 12-14-12
Location: Sydney NSW
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I am a pedant!!!
 John
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John When you stop horsing around it is time to fire up the BBQ & Smoker |
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05-15-2013, 03:27 AM
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#25 |
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somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Great work bro!
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Hold my dang beer... |
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05-15-2013, 05:32 AM
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#26 |
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somebody shut me the fark up.
  
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Very Nice
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club  When all else fails ask yourself WWGALD |
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