Yo McDawg22

[Jeffreauxdawg]

Steaks on Sunday... I will take photos along the way.

Got these bad boys from the butcher.

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A couple of Prime Porterhouses that have been dry aging for 4 weeks behind a wall of Himalayan salt.

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Get ready.

 

[Uncle Ruckus]

Those look awesome.
Try wet aging in 50-50-50 dales, Italian dressing, Worcestershire. Season with Tony’s. Don’t be an idiot and dip in catsup - have to have Heinz 57.

 

[Jeffreauxdawg]

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[SpeckTaker]

You just had to blow that stimulus check!***

 

[mcdawg22]

What time should I be expected and what are you going to eat? Looks fantastic!

 

[Shmuley]

Plate with A1

 

[Jeffreauxdawg]

Now watch me burn the **** out of em.**

You get those new sticks and come out in the summer and I will cook you a steak.


Let you drink some of my bourbon...

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Take you fly fishing here..

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And take you to play golf here...

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Then next spring break I'm bringing the whole family to see you.

 

[Uncle Ruckus]

You live in Scott county?

 

[Jeffreauxdawg]

Wayne County

 

[Uncle Ruckus]

I see it now

 

[Jeffreauxdawg]

Here's the results. Not the best I have had, but it'll do in a pinch. Mrs Socks likes her filet a little closer to medium, but I like mid rare. The bark sings... If you are looking for a new cooking toy, this is the one. 3 minutes for a pretty damn close to steakhouse quality steak.


Cut the strip and filet off the porterhouse.
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Filet in the Inferno.
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Time to rest about 6-7 minutes after starting.
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Let's see how they came out.
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Secret weapon is the blue cheese compound butter.
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Final results.
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Now if I could only cook decent ribs...

ETA. It was great. Dry Aged steak is the only way to go..

 

[Mobile Bay]

I miss being able to eat a good meal like that. I guess it's getting old. But I couldn't come close to half that anymore.

 

[mcdawg22]

Looks fantastic!

 

[Jeffreauxdawg]

It's all I have going for me. If I had a bigger peen, I would cook burgers or something and not overcompensate.

 

[RocketDawg]

Those look awesome.
Try wet aging in 50-50-50 dales, Italian dressing, Worcestershire. Season with Tony’s. Don’t be an idiot and dip in catsup - have to have Heinz 57.

33.3-33.3-33.3 (rounded)?

 

[ZombieKissinger]

Looks fantastic. We did nachos and scotch. The nachos get better as the scotch gets lower

 

[Jeffreauxdawg]

I'll bring the inferno up to cook some of those steelhead we catch up by you this Fall.

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[Uncle Ruckus]

I said what I said.

 

[UpTheMiddlex3Punt]

Those look awesome.
Try wet aging in 50-50-50 dales, Italian dressing, Worcestershire. Season with Tony’s. Don’t be an idiot and dip in catsup - have to have Heinz 57.

Do I cook these to well done, very well done, or charred to the bone?

 

[aTotal360]

You’re welcome.

 

[jethreauxdawg]

It should have a nice crunch

Do I cook these to well done, very well done, or charred to the bone?

On the outside and be real hot in the middle