So I just received my order of these for Christmas dinner. Read the numerous threads about them and received input from Brian on how to cook.
My question is for the esteemed Mr. Landreth regarding his experiment mentioned in post #6 in this thread. Which method came out better? Oven and then grill or grill all the way through. ![[thankyou.gif]](/uploads/db3686/original/2X/d/df165fe9c1593d19166ae7e1ffe5e272089cc07b.gif "thankyou"){kind=small}
My most recent Flannery Porterhouses we cooked on a Weber grill as described here: Birthday Dinner for Ken Brabitz - Epicurean Exploits - Food and Recipes - WineBerserkers" onclick="window.open(this.href);return false;. Seven minutes per side over direct Mesquite & Charcoal followed by close to a half hour of indirect heat, brought the thick Porterhouses to a perfect rare to medium rare.