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Poorly cooked Porterhouses...need help

Unknown
Unknown
edited November -1 in EggHead Forum
Cooked four 24 oz. porterhouses on large egg with mixed results.
They were about 1.25-1.5 inches thick...got dome up to about 750 and seared on each side for 3 minutes and dwelled for 4-5 after shutting everything down. [p]There was a big difference in the way each were cooked. My friend's (thank goodness he got a good one because they were his steaks from Omaha)was a perfect medium rare whrereas mine was well-well done. The other two were somewhere in between.[p]Are there hot spots on the egg...I have never seen anything posted about this...or is there enough of a difference in thickness of steaks to allow for the difference in doneness.[p]Thanks for your help...
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Comments

  • The Naked Whiz
    The Naked Whiz Posts: 7,777
    biglabmaggie,
    If you don't allow the entire load of lump to get red roaring hot, there is definitely a hot spot at the back. The air comes in the bottom vent, shoots across the bottom and up the backside, fanning the flames there the most. Were the most done steaks the ones at the back, perchance?[p]TNW
    The Naked Whiz
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