BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Hot Smoking and Barbecuing => Topic started by: OldHickory on June 11, 2010, 03:36:23 PM

Title: Time for a Steak Dinner
Post by: OldHickory on June 11, 2010, 03:36:23 PM
After the beautiful pics of the Rib Eye Steak Dinner by 10.5, my wife and I wanted some steak.  After her bi-weekly trip to Costco, she brought home these beauties.


(http://lh5.ggpht.com/_6FTltczp32Y/TBKGd4e79TI/AAAAAAAAAbM/YxySsDxXX-s/s800/Steak%20Dinner001.JPG)

After one hour cold smoke , it was onto the hot grill to rare/med-rare.  My wife made some fresh chopped salad, and baked potatoe with butter,sour cream, and chives.  Oh yes, there was some homemade wine, but it didn't make it to the photo. ;D ;D It made for a nice evening.

(http://lh4.ggpht.com/_6FTltczp32Y/TBKGfJ9pZdI/AAAAAAAAAbQ/xKiFJlhe7Us/s800/Steak%20Dinner002.JPG)
Title: Re: Time for a Steak Dinner
Post by: FLBentRider on June 11, 2010, 03:40:05 PM
That looks great.

Lets hear some more about the wine.
Title: Re: Time for a Steak Dinner
Post by: classicrockgriller on June 11, 2010, 03:42:57 PM
That is a beautiful looking meal.

Let's hear more about the enjoyable evening. ;D

Title: Re: Time for a Steak Dinner
Post by: Caneyscud on June 11, 2010, 03:44:55 PM
There's a tear of happiness slowly rolling down my cheek.  That's beautiful man!!!!!!
Title: Re: Time for a Steak Dinner
Post by: ArnieM on June 11, 2010, 04:40:30 PM
Looks good OH.  My wife and I have a taste for beef but I doubt we could knock off even one of those.  :(
Title: Re: Time for a Steak Dinner
Post by: OldHickory on June 11, 2010, 05:36:35 PM
 CRG - imagination is a beautiful thing.  The wine, well that is a long story.  Maybe pics next time.
Title: Re: Time for a Steak Dinner
Post by: DarqMan on June 11, 2010, 05:56:16 PM
Gotta love those grill marks.  Looks great!
Title: Re: Time for a Steak Dinner
Post by: Mr B on June 12, 2010, 10:43:05 AM
Awesome.  Looks Great!
Title: Re: Time for a Steak Dinner
Post by: BuyLowSellHigh on June 12, 2010, 11:49:27 AM
Now that's a true piece of beauty!  Magnificent!
Title: Re: Time for a Steak Dinner
Post by: KevinG on June 12, 2010, 12:02:58 PM
Those are some fine looking T-bones, my favorite.
Title: Re: Time for a Steak Dinner
Post by: ArnieM on June 12, 2010, 08:31:29 PM
My guess is Porterhouse.  There's a lot of loin next to the bone. 

In any case, I'd be more than happy to eat 'em  ;D
Title: Re: Time for a Steak Dinner
Post by: classicrockgriller on June 12, 2010, 08:46:18 PM
The label looks to be T-bone,

but one is forsure porterhouse.
Title: Re: Time for a Steak Dinner
Post by: hal4uk on June 12, 2010, 09:01:51 PM
Those are BOTH porterhouse...
One has a smaller tenderloin side - but ain't neither of 'em a T-Bone.
Look at the "silver" untrimmed from the edges...
Title: Re: Time for a Steak Dinner
Post by: classicrockgriller on June 12, 2010, 10:31:18 PM
True.

He got Porters for T-Bone prices.

Plus he had homemade wine!

Helufa deal. ;D
Title: Re: Time for a Steak Dinner
Post by: ArnieM on June 12, 2010, 11:09:59 PM
I'm getting hungry.  Got some BBQ beef tenderloin in the fridge.  Naw, I'll just go to bed.  :(
Title: Re: Time for a Steak Dinner
Post by: 3rensho on June 13, 2010, 01:57:52 AM
OMG, that is one beautiful dinner!  Picture is very nicely composed and I got the drool buckets out.
Title: Re: Time for a Steak Dinner
Post by: OldHickory on June 13, 2010, 12:13:47 PM
Quote from: hal4uk on June 12, 2010, 09:01:51 PM
Those are BOTH porterhouse...
One has a smaller tenderloin side - but ain't neither of 'em a T-Bone.
Look at the "silver" untrimmed from the edges...
Quote from: classicrockgriller on June 12, 2010, 10:31:18 PM
True.

He got Porters for T-Bone prices.

Plus he had homemade wine!

Helufa deal. ;D
I admit those look like porters-- but they were labeled and priced  as T-Bone.  In any case they were delicious.  The loin side was awsome.
Title: Re: Time for a Steak Dinner
Post by: BuyLowSellHigh on June 13, 2010, 12:56:56 PM
Labels get misused a lot.  In the U.S. the tenderloin dimension distinguishes the two. USDA IMPS guidelines are as follows: a T-bone  the width tenderloin portion must be a minimum of 1/2 inch at the thickest part (measured parallel to the vertebrae at the end); the porterhouse must be at least 1.25 inches.  Unless my eyes are deceiving me those steaks "officially" qualify as porterhouse, but can legitimately be labeled as T-bone.

http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3003281

Title: Re: Time for a Steak Dinner
Post by: OldHickory on June 13, 2010, 01:35:09 PM
Thanks for the good info BLSH.  I obviously lucked out on the labeling by the Butcher at Costco. :-X ;D