Print Page - Porterhouse and T-Bones

Title: Porterhouse and T-Bones
Post by: kickedback on December 29, 2011, 06:28:28 PM

Cold smoked some porterhouse and t-bone steaks Christmas Eve. Seasoned with course sea salt, garlic salt and pepper before they went in the OBS. 2 hours of mesquite then wrapped and let sit overnite. Grilled them on Christmas for the kids.

(http://i1087.photobucket.com/albums/j466/kickedback1/DSC04765.jpg)

(http://i1087.photobucket.com/albums/j466/kickedback1/DSC04766.jpg)

Title: Re: Porterhouse and T-Bones
Post by: Keymaster on December 29, 2011, 07:21:44 PM

Gawd , whyed you have to go and do that, those steaks look awesome, nice job!!!

Title: Re: Porterhouse and T-Bones
Post by: ArnieM on December 29, 2011, 07:22:53 PM

Now that's a pile of meat I could go for! Looks great. Like you, I find letting the smoke "settle in" at least overnight works well.

Title: Re: Porterhouse and T-Bones
Post by: SouthernSmoked on December 29, 2011, 08:20:19 PM

WOW.....that all looks soooo good! Nice job!

Title: Re: Porterhouse and T-Bones
Post by: Quarlow on December 29, 2011, 08:47:51 PM

Sheesh, that is some cruel torture right there. Yum.

Title: Re: Porterhouse and T-Bones
Post by: watchdog56 on January 02, 2012, 10:00:31 AM

Wow that looks awesome

BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Cold Smoking => Topic started by: kickedback on December 29, 2011, 06:28:28 PM