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  1. #1
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    Fathers Day 3" Thick Porterhouse 2018

    Well, here we go again, a full 3" slab of porterhouse prepped and ready for a reverse sear. Dry brining it tonight with a think dusting of kosher flake salt to give it plenty of time to pull all the way into the meat.
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    JLB,

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  3. #2
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    Sounds/looks excellent!

  4. #3
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    Thread Starter
    On to cooking. I am doing it with an indirect sear method. With cuts this thick, you want to cook low and slow, and basically, bake the meat for the first part of the cooking. A small pile of charcoal, maybe 10-15 pieces, and a small chunk of hickory for a kiss of smoke at the beginning. Less charcoal is easier to control. Meat takes on smoke better when it is cold. I always put the bone toward the heat, and keep the grill between 200-250. Next step is waiting for the meat to hit 115 degrees.
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    JLB,

  5. #4
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    Cant wait to see how this turns out, looks delicious so far.
    If you dont stand behind our troops, please feel free...........to stand in front of them.

  6. #5
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    bleecchh... so much fat. it just ruins it for me. I'd prefer a steak 98% lean.

  7. #6
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    Quote Originally Posted by HVAC_Marc View Post
    bleecchh... so much fat. it just ruins it for me. I'd prefer a steak 98% lean.
    Blasphemy!

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  9. #7
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    Quote Originally Posted by Red Man View Post
    Blasphemy!
    Maybe so. But I cant see paying a premium for more fat than meat. If that was the case, high priced hookers would be 500 lbs.

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  11. #8
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    Quote Originally Posted by HVAC_Marc View Post
    Maybe so. But I cant see paying a premium for more fat than meat. If that was the case, high priced hookers would be 500 lbs.
    It’s all about marbling, not fat cap. Sometimes you just need to deal with a fat cap to get a well marbled steak.

    Do you prefer a hooker with a six pack and rock hard muscles, or a nice soft hooker?

  12. #9
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    marbling is fancy-speak for fat.

    I dont prefer any hookers

  13. #10
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    Thread Starter
    Well whatever she was, she was right. Took it to 115, pulled t of and seared it over a chimney of charcoal. Medium to medium rare. When you reverse sear, most of the fat renders, and there is none left in the meat. A little fat is tasty, especially when it is seared and crispy.
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    JLB,

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  15. #11
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    Beautiful!

  16. #12
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    Thanks. Nothing beats a cold beer, steak, and kids on fathers day.
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    JLB,

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  18. #13
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    lmao

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