TRex'd Porterhouse tonight

Large Marge · February 2008

This turned out fantastic - Thanks TRex! Followed the rules except substituted Dizzy Pig Raising the Steaks for the salt...black pepper, layer of spicy brown mustard, olive oil, then the sear for 90 secs / side - got fancy and turned 1/4 in a new spot after 45 secs to get the cross-hatches.

Still can't get the temp much above 700 - had the wheel completely off, guessing more lump? Most of you fill er up or keep just above the air holes? thanks!!

-Marge

Scubadog · February 2008

I like to give the leftover lump a stir to make sure the fire grate holes are crystal clear and then filler-up with lump and rake out the old ash.

Broc · February 2008

On the other hand, I fill up the fire box, let 'er rip when the cook is over... I don't mess with old lump. Too lazy to fuss with it.

~ Broc

Broc · February 2008

PS -- I'm using a Medium, so a lot less lump is being used than in a Large.

~ B

Unknown · February 2008

I have found that Cowboy Lump burns hotter than others. 1,000 plus degrees easily. RO/BGE usually I max around 750. I can say this from leaving it open for "SELF CLEANING....."

Others might know why but that is my experience. I compared these 3 because they are easily found near me.

Beanie-Bean · February 2008

Great-looking, big ol' steak! That one looked like it filled up the whole plate.

TRex'd Porterhouse tonight

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