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Man (and Woman) does not live by ground meat alone

Doc_EggertonDoc_Eggerton Posts: 5,160
edited June 2013 in EggHead Forum
2.5 pound Porterhouse.  Done raised grid direct at 400 on the MBGE for about 20 minutes with a flip.  Slightly more well done than I would do for myself, but The Spouse likes them that way.  I would call my piece medium, and the loin touched closer to well done.

The Spouse ate the tender loin and I cut a chunk off the other side.  Looks like we each had about a third of the steak.

XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys


  • TjcoleyTjcoley Posts: 3,528
    Wow.  Thats one hunk of meat, nicely cooked.  Looks like a FredFlinstone cut.
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • nolaeggheadnolaegghead Posts: 26,657
    You're a good caveman, giving cavegirl the tenderloin.  Looks good.  That's what I do when we split up a giant porterhouse or t-bone - I carve out the bone and split it up.
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
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  • Charlie tunaCharlie tuna Posts: 2,191
    Looks to me you sir are living "High On The Hog"  ------    i mean "COW"  L-)
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