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First Porterhouse in 30 years.. was good.

107.77.210.13

I am very unfussy about food.
I do not like to spend more than $5 a meal.
Well, I wanted chicken.. Sad that ALL pre-made chicken is tiny shit baby chicken and no actual real full size god damn chicken! WTF why???
Every fast food place, or store deli has this f*cking tiny chicken not worth a damn.
Anyway, I almost bought one of the tiny damn chickens,, then I go past the meat counter..
Porterhouse $7.99 lb.
Hell yeah.
So I blew $11 on one piece of meat. Cooked to just enough so the steak was warm all the way through, and the top was somewhat charred..
Rare/medium rare.
I like my blood with some meat on it. Like it was fresh killed and I am cutting it out of a still moving animal... LOL

Anyway.. great steak.

I eat very little meat. But when I do, I like it like this.

Follow Ups:

RE: First Porterhouse in 30 years.. was good. - pictureguy 23:17:05 04/08/17 (0)
If it was CHOICE or Better, a terrific score.

Now?

Try something like THIS as the cooker and never look back.

Too much is never enough
Sounds like you like your meat cooked to where "a good vet could still save it". Me, medium rare +. I prefer - Road Warrior 10:33:20 04/05/17 (0)
the texture of a steak cooked to a reddish pink instead of red. Good score @ $7.99/lb!!
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"E Burres Stigano?"
RE: Fondly recall the original Porterhouse Restaurant in the Sherman Hotel - kitch29 21:50:01 04/04/17 (2)
Always stayed there just down the road from the Merchandise Mart waaay back when.
- RE: Fondly recall the original Porterhouse Restaurant in the Sherman Hotel - Inmate51 18:06:12 04/05/17 (1)
  The Merchandise Mart? Are you talking about that big white-ish building in Chicago?
  
  :)
  - RE: Fondly recall the original Porterhouse Restaurant in the Sherman Hotel - kitch29 16:34:23 04/06/17 (0)
    Each January from '77 to '82 saw me at the Floorcovering show in the Kennedy Family's big white building enjoying the hospitality of the carpet mills and the wind off Lake Michigan.
Now, you're making me hungry.... - Rod M 19:09:44 04/04/17 (7)
That Tri-tip is calling for me to fire up the BBQ.

-Rod
- Doing the tri tip tonite you guys (you?) recommended - Road Warrior 17:14:57 04/05/17 (6)
  Got the rice on, some green banes already cooked and the tri tip (wrapped in foil just a few seconds ago) on a cooling grill.
  ----------------------
  
  "E Burres Stigano?"
  - RE: Doing the tri tip tonite you guys (you?) recommended - Rod M 17:29:56 04/05/17 (5)
    Yeah, I did recommend that one, so don't blame me.
    
    Cut it thin (1/4") slices on a diagonal and pig out!
    
    -Rod
    - Yup, found the diagonal with the help of the luvly Mrs. Nasty - Road Warrior 18:11:59 04/05/17 (4)
      sliced her real thin, served with rice, banes, and juice. I added some butter and worcestershire sauce on the meat 15 minutes before I took it off, to have a little more juice to put on the sliced meat and rice. Damn good! cooked to about 145-150. We bought this guy frm Sam's, packaged by American Bar B Q, came marinated in peppercorn/water/vinegar.
      
      Thnx for the rec.
      ----------------------
      
      "E Burres Stigano?"
      - RE: Yup, found the diagonal with the help of the luvly Mrs. Nasty - Rod M 18:44:00 04/05/17 (3)
        
        In Reply to: RE: Yup, found the diagonal with the help of the luvly Mrs. Nasty posted by Road Warrior on April 05, 2017 at 18:11:59
        
        Worcestershire is my go to for all steaks. Splash liberally and cover with fresh pepper, flip and repeat. It's great for lamb chops too.
        
        We usually shoot for 135-140 and after resting, it's about where you had it, just perfect. If it's on the rare side, it's too chewy.
        
        I've got a 4 pounder in the freezer, the last of the Mortons, Costco changed brands to some Texas thing. It's got a date with the BBQ for Saturday. I'm hoping for plenty of left overs for sandwiches and omelettes. If the boys are home this weekend, I doubt that I'll get my wish for anything being left.
        
        -Rod
        
        RE: Yup, found the diagonal with the help of the luvly Mrs. Nasty - Inmate51 08:42:32 04/07/17 (0)
        
        In Reply to: RE: Yup, found the diagonal with the help of the luvly Mrs. Nasty posted by Rod M on April 05, 2017 at 18:44:00
        
        "Worcestershire is my go to for all steaks."
        
        Rod, buddy, pal,...
        
        Seriously? Just buy hamburger!
        
        A good steak requires salt, pepper and garlic powder, and nothing else. (Well, maybe a little Rosemary - which reminds me, I once knew a married woman... never mind).
        
        As soon as you mention a bottled sauce, you've lost me.
        
        :)
        
        We did samwiches tonight - heated razor thin slices, on bread, with cheese, in oven at 450 for a few minutes - Road Warrior 21:35:34 04/06/17 (1)
        
        In Reply to: RE: Yup, found the diagonal with the help of the luvly Mrs. Nasty posted by Rod M on April 05, 2017 at 18:44:00
        
        then ladled a tablespoon of juices over it, then some mayo, lettuce, and tomato. Made for a damned fine samwich.
        ----------------------
        
        "E Burres Stigano?"
        
        RE: We did samwiches tonight - heated razor thin slices, on bread, with cheese, in oven at 450 for a few minutes - Inmate51 08:54:09 04/07/17 (0)
        
        In Reply to: RE: We did samwiches tonight - heated razor thin slices, on bread, with cheese, in oven at 450 for a few minutes posted by Road Warrior on April 06, 2017 at 21:35:34
        
        Ha! We did something similar the previous night!
        
        Can y'all say "Philly cheese steak samwidge"?
        
        :)
RE: First Porterhouse in 30 years.. was good. - painter27 18:31:09 04/04/17 (0)
Really, just about every market I go into have a 5 lb. rotisserie chicken for $7.99 ($6.99 0n sale).
RE: First Porterhouse in 30 years.. was good. - Inmate51 16:38:28 04/04/17 (0)
Hahahahahaha!

Great story.

3.5 minutes per side, for medium rare, for a 1.5" steak.

On the other hand...

Some people pay serious money for young meat. (Hey, hey, hey... I'm talkin' about food, not women!) Can y'all say "Lamb" or "Veal"? Why should young chicken be left out? Let's not be bein' racist here!

Anyway, we had beef tenderloin a couple nights ago, with a cheap Australian red wine with a screw cap. Oh yeah.

:)
RE: First Porterhouse in 30 years.. was good. - double28 15:50:23 04/04/17 (0)
King of meats. Welcome to the club of carnivores.

Back to chicken. One of our local grocery stores carries a kosher, frozen, Capon. Neutered rooster. Big mini turkey. Great to roast and I highly recommend.

Will

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