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Finally my Porterhouse!

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    #16
    This beast will cook in about an hour and a half to 128. Cooking at 250. After that temp is reached, I'll french the meat a bit from the bone and then set up a scorching reverse sear.

    Holding 250 dead on with the Fireboard. Got my WSCGC dialed in over the cooks since I bought it. Bottom vent set on smoke, and the top vent at 5.5mm gives me a dang near perfect 250 every single time!


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    • Henrik
      Henrik commented
      Editing a comment
      +1 for using metrics :-)

    • Thunder77
      Thunder77 commented
      Editing a comment
      Are you sure that's not 5.56mm? :-)

    #17
    Happy belated birthday, one incredible edible looking piece o meat! enjoy!!!

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      #18
      Oh now there ya go. That gauge action has got to be in my tool bag!

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      • lonnie mac
        lonnie mac commented
        Editing a comment
        Nothing like a good taper gauge!

      #19
      Beast is the right word. Enjoy!

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        #20
        Beautimous - even before it's cooked!

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          #21
          Right at 120. Getting close!


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          • Mudkat
            Mudkat commented
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            The Mount Everest of Porterhouse!

          • troymeister
            troymeister commented
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            Just Curious, why up right? I don't think I would ever think to do that with even a big steak like that. Looks totally awesome BTW..

          • FlaBouy
            FlaBouy commented
            Editing a comment
            Bone between the heat and meat..

          #22
          Dude I'm getting excited. Looks like it's gonna be epic!!!

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            #23
            Wowzer! Just Wowzer! That's the way to do it!!!! Enjoy!

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              #24
              Happy Birthday Feast! I’m glad the WSCGC is back in action lonnie mac . I know it’s been a hard road. The meat looks perfect!

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                #25
                troymeister Brother just something I have always done on any huge bone-in steak. (Reverse sear only) Always seems to cook much more even this way as our heat affected zone is on the bottom of any pit, this way the heat is hitting the meat on all sides at the same rate and I don't have to flip the meat half way through.

                It was DELISH too!!!


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                  #26
                  Damn that is beautiful!....Just beautiful!

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                    #27
                    Oh Yeah!!!

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                      #28
                      Wow! 😃

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                        #29
                        What DWCowles said. And happy birthday to you, lonnie mac

                        Looks like it was well worth the wait (and going through the aggravation from Harvey). Good to see you back in the WSCGC saddle again.

                        Kathryn

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                          #30
                          I think steak pics are my favorite, these are outstanding. Huskee, nominating this one for the newsletter.

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