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Porterhouse Cook

Started by MrHoss, May 23, 2016, 05:06:29 AM

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MrHoss

May 23, 2016, 05:06:29 AM
Got a custom cut t bone as the stuff in the counter was way too thin:



Steak was seasoned with olive oil, s+p, a little Dizzy Pig Cow Lick and some Ghost Pepper rub. Mushrooms sat in some Italian salad dressing before cooking and par-cooked asparagus is wrapped in provolone and serrano ham:



Love this handle....a Zav Mahogany model gifted from MacEggs....Who doesn't like saying Mahogany?:





Lola says, "damn you didn't overcook it this time":



My PP Redhead was looking too pretty to not take a shot:

"Why do you have so many bbq's?"....."I just like lookin' at em' sometimes....and I have enough purses and shoes"

Travis

#1
May 23, 2016, 06:28:20 AM
Dang Hoss, what a great looking steak. I really love the sides. How do you like those marinated shrooms? How long do you let them marinate for anyway?


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MrHoss

#2
May 23, 2016, 07:41:59 AM
Quote from: Travis on May 23, 2016, 06:28:20 AM
How do you like those marinated shrooms? How long do you let them marinate for anyway?

The shrooms are great...been doing them like this for years. I use Paul Newman's salad dressing...either the Italian or parm/garlic one. Pour some over the shrooms in a bowl and toss. Let them sit on the counter for a half hour or so and re-toss a few times. I cook them offset and just before pulling re-toss in the bowl and grill over the coals to finish.
"Why do you have so many bbq's?"....."I just like lookin' at em' sometimes....and I have enough purses and shoes"

Big Dawg

#3
May 23, 2016, 03:52:57 PM
Daggone Hoss ! ! !  I love a nice, big, thick, porterhouse, and you did a great job on that one ! ! !

The schrooms & asparagus look good, too!





BD
The Sultans of Swine
22.5 WSM - Fat Boy
22.5 OTG - Little Man/26.75 - Big Kahuna

Nate

#4
May 23, 2016, 06:46:44 PM
Nice plate and cookup Hoss! 8)

TheDude

#5
May 23, 2016, 07:22:25 PM
Very few of my guests will eat shooms or asparagus. Which means I rarely get to eat them. Sucks, cus I love them.
Still need a 22" yellow

Travis

#6
May 24, 2016, 10:57:04 AM Last Edit: May 24, 2016, 10:59:15 AM by Travis
Quote from: TheDude on May 23, 2016, 07:22:25 PM
Very few of my guests will eat shooms or asparagus. Which means I rarely get to eat them. Sucks, cus I love them.
More for you

WNC

#7
May 24, 2016, 05:39:38 PM
That's a great looking steak!
Love the dog pic too, she's beautiful

austin87

#8
May 24, 2016, 07:36:10 PM
Nice work Hoss!

MikeRocksTheRed

#9
May 25, 2016, 08:27:43 AM
I really hope your dog got some scraps.  Might have to call the ASPCA on you if that didn't happen.  Awesome cook.  My GF doesn't like mushrooms so I never think of cooking them for myself.
62-68 Avocado BAR-B-Q Kettle, Red ER SS Performer, Green DA SS Performer, Black EE three wheeler, 1 SJS, 1 Homer Simpson SJS,  AT Black 26er, 82 Kettle Gasser Deluxe, "A" code 18.5 MBH, M Code Tuck-n-Carry, P Code Go Anywhere, 2015 RANCH FREAKING KETTLE!!!!!!

jamesnomore

#10
May 25, 2016, 07:21:03 PM
My second favorite cut, everything looks real good Hoss. Especially that grill
WTB: Genesis Jr.
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