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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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05-10-2013, 06:43 PM | #1 |
Babbling Farker
Join Date: 03-14-05
Location: Central Arkansas
Name/Nickname : Joe
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A little Porterhouse Pron
I've been meaning to post dinner the other night.
Found a nicely marbled little Porterhouse the other day and salted it down for the 1 hour per 1 inch of steak dry brine method and you can still see a few grains melting away. Plated with a sweet 'tater for the nightly veggie fiber ration. Photo's taken with a D40 and a Siggie 30mm f1.4 @ F2
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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 Last edited by 1MoreFord; 05-10-2013 at 11:15 PM.. |
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05-10-2013, 07:39 PM | #2 |
is one Smokin' Farker
Join Date: 04-20-09
Location: Oakland twp / Houghton Lake, MI
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Looks great. How much salt and do you rinse it after the dry brine?
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Life is to short for green tea and tofu; pass me another half rack and a beer… |
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05-10-2013, 07:54 PM | #3 |
Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
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You done good Joe! Love that meat cut. You done it good.
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Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo: |
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05-10-2013, 07:55 PM | #4 |
is one Smokin' Farker
Join Date: 02-24-13
Location: Westfield, MA
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Great shot and great cook!
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05-10-2013, 07:56 PM | #5 |
is one Smokin' Farker
Join Date: 11-22-12
Location: Boston
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Porterhouse is my favorite cut & you rocked it!
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05-10-2013, 08:01 PM | #6 |
Banned
Join Date: 02-07-11
Location: brenham, texas
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Love a good salted steak! Makes it taste so much better
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05-10-2013, 08:02 PM | #7 |
Knows what a fatty is.
Join Date: 03-09-13
Location: Springfield, MO
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A New York strip and tenderloin all in one cut. Nicely done sir
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05-10-2013, 08:22 PM | #8 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Looks like a beauty!
KC
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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05-10-2013, 09:25 PM | #9 |
Babbling Farker
Join Date: 03-14-05
Location: Central Arkansas
Name/Nickname : Joe
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Thank you everyone for the compliments.
I salted it pretty heavily and did rinse it before cooking and patted it dry. Then seasoned it about 1/2 as much as usual with TexJoy steak seasoning. Actually it was like normal on 1 side only. Thankfully I learned the lesson of not to season like usual on a cheaper cut of steak. I've got a nice thick strip steak I'm going to do on a nice hot CI griddle next with the same salt trick. I'm sold on this method now. Tasted fully seasoned all the way through every bite. I'm also going to try something similar with a boston butt cooked as a pork roast on the gasser over this weekend.
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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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05-10-2013, 09:27 PM | #10 |
somebody shut me the fark up.
Join Date: 03-22-04
Location: Allen, Texas
Name/Nickname : Charles
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Great lookin' steak there, Good job!
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The Texas BBQ Brethren 2024 Spring Bash Planning Thread (link) Large Big Green Egg "If you really care about this place, you'll show some respect for it." deguerre "Bludawg looks just like I thought he would. Frognot looks like Tuffy Stone's dad!" aawa " . . . which includes frognot, who is a SoCal Pharker by now" gtr |
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05-11-2013, 06:19 AM | #11 |
Babbling Farker
Join Date: 06-29-12
Location: Litchfield County, CT
Name/Nickname : Pete
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I want that for breakfast.
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hopelessly, helplessly, happily addicted to a shipload of Webers |
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05-11-2013, 07:54 AM | #12 |
Got Wood.
Join Date: 01-25-11
Location: Detroit
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looks delicious!
someone care to share this salting method?
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05-11-2013, 08:06 AM | #13 |
Babbling Farker
Join Date: 04-03-10
Location: Cypress TX
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Nice pr0n!
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J Crunch |
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05-11-2013, 08:17 AM | #14 |
Babbling Farker
Join Date: 11-26-12
Location: Cedarburg, WI
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Looks pretty dang good to me!
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Chris- Midwest BBQ Outreach |
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05-11-2013, 08:28 AM | #15 |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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nice hunk of beef.
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Out. Again. |
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