Porterhouse and Green Beans

DMW

Was going to do a narrative, but pics will have to tell the story, I can't. One of the best steaks I've had in a while. McCormick's Montreal Steak on the steak. SPOG on the green beans.

@SGH What do you think brother friend, did I do OK?

Ladeback69

@DMW, looks awesome. Is that a foil plan with holes in it? Are you using that for indirect then searing it. Looks like you got it medium rare.

NPHuskerFL

@DMW‌ [-O< please tell me there's more steak. That was a meat tease. )

DMW

@Ladeback69‌ That's a foil drip pan. No holes, just drip spots. Its sitting on a plate setter with a busted leg. Then another grid on top of the drip pan.

KJWILD

Looks amazing DMV. I bet it was delicious.

Biggreenpharmacist

Those beans look awesome. Were they crisp when they were done? It seems everybody loves crisp/crunchy green beans nowadays but I just cant eat them
Like that. I need them to be tender.

ivada

Amazing cook - so simple, meat and fire.  And yet so mouth watering.  Love it!

Griffin

Beef. It's what's for dinner. Or was, in this case. Nicely done, My Friend.

Mickey

Damn

Egghead_Daron

That looks pretty damn good! What is SPOG?

DMW

@Egghead_Daron Salt Pepper Onion powder Garlic powder. I can't remember if this one I have mixed is 2:2:1:1 or 1:1:1:1. Great basic rub that works on beef as well. It's a good starting point to build from if you want to work on your own as well.

 

Egghead_Daron

I should have been able to figure that one out. That's what I get for being on the forum while at work. Guess I should get the heck out of work then. Thanks!

SmokeyPitt

Strong work my friend.  

johnmitchell

You were right no need for words on that cook..Fantastic and what a porter..

NDG

that is huge . . nice cook, brother.

DMW

@Biggreenpharmacist

These were not a crunchy as my grilled green beans usually are. My XL was still about 150* inside from a few hours of burning at 500*600* to clean off some gunk on grids, DFMT, etc. So while I was finishing stage 1 of the reverse sear, I sat the beans in the XL. When I pulled the steak and plate setter and raised the temp, I put the green beans on while it came up to 500*, tossing occasionally. I then pulled the beans off and seared the steak. When I pulled the steak off after the sear, I tossed the beans back on to char again a bit. Odd technique, but it worked well.

Biggreenpharmacist

@DMW well they looked fantastic (as did the steak).  I love green beans, just not when they are crunchy.  I'm weird, though, so there's that too. 

JRWhitee

Looks great @DMW. Nice job.

GeorgeS

Nice looking cook sir! Love me some grilled veggies!