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Porterhouse on Kettle with Vortex?

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  • RichieB
    Club Member
    • Apr 2018
    • 1806
    • Western Mass

    Porterhouse on Kettle with Vortex?

    Have a 20 oz. that I was thinking of using the vortex for hot and fast. I've only done wings and drums so far. 2 questions, has anyone done this and if so how much charcoal? Thanks sort of got inspired by a Malcom Reed receipe. But not with a vortex it was a pellet smoker. Its dry brine now and will paint with oil and course pepper. Simple.
  • Troutman
    Club Member
    • Aug 2017
    • 7833
    • 1521

    • OUTDOOR COOKERS

      BBQ ACCESSORIES

      WOOD & PELLET PREFERENCES

      SOUS VIDE

      INDOOR COOKWARE


    #2
    How thick is this steak? I'd be tempted to roast it indirect first then sear with the Vortex. I don't count charcoal, I just fill the thing up and let it fire up !!!

    Comment


    • RichieB
      RichieB commented
      Editing a comment
      1.5 inches.
  • Huskee
    Administrator
    • May 2014
    • 15423
    • central MI, USA
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    #3
    20oz p-house, I'd guess it to be roughly 1 to 1.25" thick? I would give it some indirect time, either after searing or before (or SV too). Unless you like a heavy char or a well done steak. That's an awful lot of energy on the surface to heat up the center.

    Comment

    • Henrik
      Founding Member - Moderator Emeritus
      • Jul 2014
      • 4490
      • Stockholm, Sweden

      #4
      Yup, I say indirect first, then you can seat it over the Vortex.

      Comment

      • mountainsmoker
        Banned Former Member
        • Jun 2019
        • 1815
        • Bryson City, NC

        #5
        Yep a 20oz porterhouse is about 1.5-1.75 inches thick I think. After dry brining, then reverse sear to 110. Add the black pepper and other spices you want or you can do this before the reverse sear. Then place over the Vortex and sear to 135. It will be the best steak you have ever had.

        Comment

        • RichieB
          Club Member
          • Apr 2018
          • 1806
          • Western Mass

          #6
          I like the method and understand that trying to cook from raw to done might mess up the steak. Issue is there's not enough room on the Kettle to go indirect with the vortex in place. So, I'll indirect on the genisis and when it gets to the 110, throw it on the vortex keeping a real close on on it.

          I'll let you know how it turns out. Thanks as always.

          Comment

          • Red Man
            Club Member
            • May 2018
            • 1289
            • Western Washington

            #7
            This is a perfect cook for the SnS, if you have one. I’d definitely only use the vortex for the sear, not for the whole cook.

            Comment

            • RichieB
              Club Member
              • Apr 2018
              • 1806
              • Western Mass

              #8
              Yes I do. I'm playing with different method. Just sat down from the the eat. Used gasser to get to 110. Then on vortex. Flare up was first challenge. Done in about 2 minutes with constant flip. Was good, but no different than the SnS. It gave a retired old man something to do with his time.

              ​​ ​​

              Comment


              • Red Man
                Red Man commented
                Editing a comment
                No pics 😞
            • HouseHomey
              Club Member
              • May 2016
              • 5568
              • Huntington Beach, Ca. Surf City USA.
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                Erik S.

              #9
              You can always make more meat in that spare time. In fact you can bring that meat here and pull up a chair and I’ll cook it for you. 😀😀

              Comment

              • klflowers
                Club Member
                • Sep 2015
                • 3702
                • Tennessee

                #10
                Next time try abcbbq dave's cold grate technique. I did that with a couple porterhouse steaks and they were close to perfection.

                Comment

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