AKMIMNAK
is one Smokin' Farker
Birthday celebration last night. Went down to the butcher and got these hand cut beauties. Biggest filet I've ever seen on a Porterhouse. The thing almost looked perfectly proportionate. And thick too! 1.8 lbs. in total. Couldn't resist throwing a great looking ribeye into the order as well 
And yes, that is a full-sized dinner plate that the porterhouse is maxing out.
Usually I'm a reverse sear kind of guy, but I decided to do these using Malcom Reed's 8-minute method for ribeyes on hot GrillGrates. 2 minutes, twist; 2 minutes, flip; two minutes, twist; 2 minutes, pull em off! Though for these puppies I actually did more like 2:15 per stage, with about a 3:00 finisher. They were super thick steaks.
Used Royal Oak lump with a few briquettes thrown on top just for extra fuel. I've had lots of trouble with things sticking to my GrillGrates and wanted to make sure I got em hot enough in our chilly Minnesota temps. (If anyone has tips on GrillGrates that are not performing as they ought, I'm all ears. I have loads of problems with hamburgers sticking, and flareups for both burgers and steaks. Really frustrating given how much I paid for the product.)
Steaks turned out awesome, as did the creamy mashed potatoes, Rhodes' Texas dinner rolls, and Peanut Butter Texas Sheet Cake with BOTH peanut butter AND chocolate icing (we like to double dip around here, y'all), topped with Mackinac Island Fudge ice cream. Yep.
And yes, that is a full-sized dinner plate that the porterhouse is maxing out.Usually I'm a reverse sear kind of guy, but I decided to do these using Malcom Reed's 8-minute method for ribeyes on hot GrillGrates. 2 minutes, twist; 2 minutes, flip; two minutes, twist; 2 minutes, pull em off! Though for these puppies I actually did more like 2:15 per stage, with about a 3:00 finisher. They were super thick steaks.
Used Royal Oak lump with a few briquettes thrown on top just for extra fuel. I've had lots of trouble with things sticking to my GrillGrates and wanted to make sure I got em hot enough in our chilly Minnesota temps. (If anyone has tips on GrillGrates that are not performing as they ought, I'm all ears. I have loads of problems with hamburgers sticking, and flareups for both burgers and steaks. Really frustrating given how much I paid for the product.)
Steaks turned out awesome, as did the creamy mashed potatoes, Rhodes' Texas dinner rolls, and Peanut Butter Texas Sheet Cake with BOTH peanut butter AND chocolate icing (we like to double dip around here, y'all), topped with Mackinac Island Fudge ice cream. Yep.
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