Porterhouse and T-Bones

Started by kickedback, December 29, 2011, 06:28:28 PM

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kickedback

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.



Keymaster

#1
December 29, 2011, 07:21:44 PM
Gawd , whyed you have to go and do that, those steaks look awesome, nice job!!!

ArnieM

#2
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.
-- Arnie

Where there's smoke, there's food.

SouthernSmoked

#3
December 29, 2011, 08:20:19 PM
WOW.....that all looks soooo good! Nice job!
SouthernSmoked
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Quarlow

#4
December 29, 2011, 08:47:51 PM
Sheesh, that is some cruel torture right there. Yum.
I like to walk threw life on the path of least resistance. But sometimes the path needs a good kick in the ass.

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watchdog56

#5
January 02, 2012, 10:00:31 AM
Wow  that looks awesome
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