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Tyrone's T-Bone's

HasenphefferHasenpheffer Posts: 156
edited 7:16PM in EggHead Forum
<p />I received my Large BGE for Christmas and this was the 3rd time cooking on it. I started with a T-Bone and a scrawny porterhouse. I wanted to try the Trex method but decided to explore a little. I came up with what I call Tyrone's T-Bone's. Left is T-Bone, right is Porterhouse.[p]


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    <p />I sprinkled both sides with the BGE rub, pepper and then basted with olive oil.
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    <p />The BGE was at 750 when I dropped them on for a 2 minute sear on both sides.
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    <p />I then removed the steaks from the Egg and let rest for 15-20 minutes. At this point I also closed everything down to drop the temp to 400 degrees.
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    <p />I put the steaks back on the grill at 400 degrees and rubbed with butter and sprinkled with garlic salt. I cooked each side another 3-4 minutes on each side.

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    <p />Final Product. This is the porterhouse. One word... Eggalicsous!

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    <p />Remains...

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    <p />Nothing got wasted

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    <p />My daughter, Leah...AKA - One happy customer![p]Cheers!

  • ChubbyChubby Posts: 2,956
    Hasenfeffer,[p] sure know how to make a girl happy!![p]Great pics....!![p]Chubby[p]
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
  • Hasenfeffer, how thick were those steaks? Thanks.

  • Hello Bill-the-Grill,[p]They were about 1 1/2"'s thick.

  • Hasenfeffer,
    Ok, that was fun! Love the essay - the bone picture made me laugh out loud and the picture of Leah made me oooohhhh and aaaawwwww out loud.[p]Thanks for sharing!

  • RumrunnerRumrunner Posts: 563
    <p />I've seen it happen
  • Hasenfeffer,
    Nice work, I always enjoy these pictorials.

  • Bobby-QBobby-Q Posts: 1,995
    Also why TRex should be leary of floating lights and funny noises coming from the sky.

  • Hasenfeffer, boy you know how to be hard on a feller with his tongue all lolled out dripping and then having to open everyone of the post one at a time like that before you could get to the final time I'm going to start at the bottom.

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