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Author Topic: Caveman porterhouse  (Read 2223 times)

Travis

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  • Posts: 6537
Caveman porterhouse
« on: August 30, 2017, 04:32:44 PM »
This was my first official attempt at a caveman steak. I used royal oak lump charcoal on the jumbo Joe, season the steak with kosher salt and fresh cracked black, Then on to the coals. The steak went a total of seven minutes and probed around 125ish when I pulled it off to rest.
It was intimidating, but I was pleasantly surprised how it turned out. There was no charcoal in my teeth, and it tasted like a normal steak.
Have a good one Fella's!










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mhiszem

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Re: Caveman porterhouse
« Reply #1 on: August 30, 2017, 04:36:25 PM »
Looks like it turned out great. I need to try that. I can see how it can be intimidating.


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kettlebb

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Re: Caveman porterhouse
« Reply #2 on: August 30, 2017, 04:47:49 PM »
Nice job @Travis ! I still need to try this also.


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Looking for: Red MBH 26"(The Aristocrat), Chestnut-coppertone (The Estate), Glen-blue (The Imperial), and The Plainsman.

HoosierKettle

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Re: Caveman porterhouse
« Reply #3 on: August 30, 2017, 05:00:48 PM »
Those look a heck of a lot better than a popular YouTube channel guy's caveman steaks I watched recently. Looks like they are cooked perfectly. Was that a jumbo joe?


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Mr.CPHo

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Re: Caveman porterhouse
« Reply #4 on: August 30, 2017, 05:28:46 PM »
Looks great, @Travis. 


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TheKevman

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Re: Caveman porterhouse
« Reply #5 on: August 30, 2017, 05:32:08 PM »
This is so cool! I've always wanted to try this. Steak looks perfect!
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A man who has an experience is never at the mercy of a man who has just a theory.

56MPG

  • WKC Ranger
  • Posts: 1525
Re: Caveman porterhouse
« Reply #6 on: August 30, 2017, 05:35:04 PM »
Just did four massive ribeyes like that last weekend. Hard to get a good action shot with all the smoke they put out, and hard to beat the taste!
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robert-r

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  • Posts: 103
Re: Caveman porterhouse
« Reply #7 on: August 30, 2017, 06:06:40 PM »
Good cooks, right there. Hafta give ya'll credit... I'd be skeered to do that - porterhouses being rather spendy.
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Travis

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Caveman porterhouse
« Reply #8 on: August 30, 2017, 07:55:12 PM »
Thanks guys. I agree about seeing some of the YouTube ones lately. They looked way to dark for my liking. That was done on a JJ @hoosierkettle.
@56mpg your past post/comments about doing these really made me want to try it more. I really am impressed.


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« Last Edit: August 30, 2017, 08:01:17 PM by Travis »
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Jon

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Re: Caveman porterhouse
« Reply #9 on: August 30, 2017, 10:34:57 PM »
That is perfectly cooked. Way to go, Travis.

What is in your compound butter? My butcher gave me some last weekend with blue cheese and parley, which was nice.
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Travis

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  • Posts: 6537
Re: Caveman porterhouse
« Reply #10 on: August 31, 2017, 01:31:50 AM »
@jon
The herb butter was Rosemary, thyme, minced garlic, s&p, and Chicago steak seasoning.


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hawgheaven

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Re: Caveman porterhouse
« Reply #11 on: August 31, 2017, 03:20:51 AM »
Wow Travis, that's awesome! I have never done steaks that way, butt you got my attention on this...
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Shoestringshop

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Re: Caveman porterhouse
« Reply #12 on: August 31, 2017, 03:51:16 AM »
Very, very cool now my turn! Never done that but I will some day.
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bbqking01

  • WKC Ranger
  • Posts: 1620
Re: Caveman porterhouse
« Reply #13 on: August 31, 2017, 06:47:08 AM »
Me come from cave! Eat meat. Meat good on fire. Fire hot. Cook meat with fire. Yum yum!

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Bubblehead

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  • Posts: 492
Re: Caveman porterhouse
« Reply #14 on: August 31, 2017, 06:57:53 AM »
Wow!  Thant's some good looking eats!  I keep saying I'm going to try that method but have been intimidated.
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