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2 1/2" thick Choice Porterhouses, reverse seared over peach wood

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  • Huskee
    replied
    Updated, re-uploaded the pics. I hope they show up now.

    Leave a comment:


  • Huskee
    commented on 's reply
    I did these on the firebox side of my Yoder Wichita offset. I gotta run, I hope be back here a bit later tonight to elaborate..

  • Michael Watson
    replied
    Huskee Steak for the Huskee Guy - PERFECT meal for a SUPER Moderator on the Premier Q website! And which of your pits did you use to turn out this masterpiece?

    Leave a comment:


  • David Parrish
    commented on 's reply
    Nice. I get those about 3 or 4 times a year when I host poker night

  • Huskee
    replied
    No I'm not sure she could even eat the loin part. Family was gone for the evening. A guitar-playing buddy was over for some music, beer and steak. You know, total guy night. #roughlife

    Leave a comment:


  • David Parrish
    replied
    Originally posted by Aaron 'Huskee' Lyons View Post

    Yes! A dry brine for 4 hrs (all the time I had) worked to make every bite perfectly salted. I felt like that show Man vs Food, it was work to get the last 1/4 of it down but it was sooo good. Juicy like you wouldn't believe!
    NICE. So you had one of those all to your self? Did your better half eat the other?

    Leave a comment:


  • Huskee
    replied
    Originally posted by Crimedawg View Post
    Sweet! Even with the color contrast from the flash, you can see the effectiveness of the reverse sear. Were they as good as they looked?
    Yes! A dry brine for 4 hrs (all the time I had) worked to make every bite perfectly salted. I felt like that show Man vs Food, it was work to get the last 1/4 of it down but it was sooo good. Juicy like you wouldn't believe!

    Leave a comment:


  • Crimedawg
    replied
    Sweet! Even with the color contrast from the flash, you can see the effectiveness of the reverse sear. Were they as good as they looked?

    Leave a comment:


  • 2 1/2" thick Choice Porterhouses, reverse seared over peach wood




    Note thickness compared to the quarters
    Click image for larger version

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    I always trim those fat bands before cooking, who wants a plate full of it when you're trying to eat? Plus pre-trimming gives you that nice sear on all edges instead of just top & bottom.




    Click image for larger version

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    Not the best color contrast due to flash, but notice the perfect medium from reverse searing.
    Note: It was 5 degrees outside in early January when I made these guys.
    Last edited by Huskee; August 19, 2014, 02:26 PM.

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