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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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The Porterhouse Lost It's Luster?

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  • mountainsmoker
    commented on 's reply
    MarkN My wife and I feel like you and yours. We feel pretty strongly that we can cook as well as most restaurants and do not feel we have gotten our money's worth most of the times we have come home lately. The one time we will make special plans for a special place is our anniversary. It will be our 45th in December.

  • Richard Chrz
    commented on 's reply
    Happy anniversary, my wife would prefer me cooking as well vs going out. If I am going out, it is for burgers and fries. Otherwise as I have learned to cook, I just get disappointed now when I eat out. ( of course there are exceptions) . The more I learn about cooking g, I find myself wanting to control more of the ingredients as well. ( grinding my own burger kind of things)

  • ofelles
    commented on 's reply
    MarkN Happy Anniversary!
    And I'm with you on the rest of it.

  • MarkN
    replied
    Originally posted by Richard Chrz View Post
    fzxdoc , ... will not eat anything that has cream of anything soup in it..... . I grew up really not liking food, like jfmorris i wanted hot dogs, and burgers, and pizza. Then i realized one day I liked all this stuff, and it was just my parents did not have the time or take the time, likely a bit of both, to make food taste good.
    I'm a Baby Boomer and it has only been over the past few years that I realized that the mom's of my generation were brain washed into thinking cooking is drudgery, let the pros do it or dump stuff our of a box, mix it with a can of soup and call it dinner. And TV dinners!?! Please.

    Maybe its just my way of "stickin' it to the man", but the more things I can cook from scratch, the better. Let the pros do it? The only thing they can do better than me is put those little squigly squirts and drops of sauce around a tiny piece of meat on a plate.

    Tomorrow is our 43rd wedding anniversary and I asked my wife if she wants to go out to eat or have me cook something. She said I should cook. We're having Filet Mignons (part of a Porterhouse, so its all on topic ) and her favorite.
    Last edited by MarkN; September 17, 2019, 02:27 PM.

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  • jfmorris
    commented on 's reply
    And for whatever reason, I know ribeye is supposed to be America's favorite steak. It has never been mine. I've bought way too many that had a lot of fat and gristle in them. I want some interstitial fat or whatever (marbling), and I don't mind a strip on the side of my steak - it adds flavor. I just find no waste on a good NY strip, especially if I buy a whole USDA Prime strip loin when I find it on sale somewhere like Fresh Market.

  • Richard Chrz
    commented on 's reply
    fzxdoc , exactly. and to this date I can not nor will not eat anything that has cream of anything soup in it.. basically if my mom made it or I had to eat it in the church basement, I don't eat it. I grew up really not liking food, like jfmorris i wanted hot dogs, and burgers, and pizza. Then i realized one day I liked all this stuff, and it was just my parents did not have the time or take the time, likely a bit of both, to make food taste good.

  • fzxdoc
    commented on 's reply
    Oh those "church basement dinners" (casseroles)--how well I remember them, Richard Chrz . Half the time I couldn't tell if it was chicken or tuna mixed in with those noodes, canned veggies and canned soup delicacies. All tasted the same.

    Kathryn

  • Huskee
    commented on 's reply
    I'm with you. Most T-bones are in name and bone only in my local stores. Loves me a good strip.

  • klflowers
    commented on 's reply
    mountainsmoker maybe my photography skills were not up to snuff. The filets were pretty thick and I didn't measure the length. And they were excellent, my wife left nothing but bone. Which is all that matters.

  • Polarbear777
    replied
    I rarely see any t bones available outside of special order, let along true porterhouses. I think the guesses that they are more profitable separated are correct.

    Maybe more difficult to cook but you get two differing textures in one steak to make up for it.

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  • texastweeter
    replied
    porterhouse is my 13 year old monster of a sons favorite cut. We have it often. I am a river fan myself, and the wife a fillet. Usually have them on tap, lol.

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  • Harry
    replied
    Just cooked a porterhouse last Saturday. Wife picked it out. The filet part was smaller than expected even though she said she picked the one with the "largest" eye. I' thought it was a t-bone, but the label said . . . At least it was about 1.25 inches thick. My Dad grew up on a farm in Iowa so while I was growing up, we had LOTS of steaks, mostly bone-in sirloins. Lately the "sirloins" I see don't look like what I had as a kid, BUT I can always find wonderful Delmonicos, perfect ribeyes, skirts, London broil, extra-large/thick filets, and even New York strips without that damn fibrous gristly band through the middle.

    So, yeah, I agree with the OP -porterhouses and even t-bones are hard to find because, I think, stores can make more money by selling the big part as a ribeye or NYStrip, the eye part as a "filet for sliders", or otherwise breaking it down into a faddish chunk - Tomahawk Chop anyone????? AND I plead guilty to ALL that faddish buying.
    Last edited by Harry; September 16, 2019, 09:16 PM.

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  • jfmorris
    replied
    I usually go for NY strip these days, as I have not seen good T-bones or Porterhouse steaks around here. Usually what they sell as a T-bone hardly has any of the filet side. That said, I'll be sure to keep an eye out for them, as I've not cooked one in a couple of years.

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  • jfmorris
    commented on 's reply
    Those well done dry sirloin steaks were all we had when I was growing up. That is why I hated steak, and asked for hot dogs instead. I had my tube steak, wolfed it down, and was back outside playing while the rest of the family chewed.... and chewed... and chewed...

  • jfmorris
    commented on 's reply
    I've got a future son-in-law who is a chicken eater, no matter whether its a steak house, mexican restaurant or seafood place. His parents and sister aren't that way - I know them - just him. When he first started coming around, I would make sure chicken was on the menu, but now I just throw down whatever I am grilling, and he can take it or leave it. He usually eats whatever I grill, or at least picks at it.

    If you offer me a free porterhouse, I'm taking it!
    Last edited by jfmorris; September 16, 2019, 08:19 PM.

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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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