129.5° for 4 hours then seared on the Kamado Joe. I didn’t like porterhouse steaks, but I’ve always wanted to. I now like porterhouse steaks and want another.
by No-Photograph335
2 Comments
TalkChiefs
Looks tremendous!
Relative_Year4968
If you’re happy, great, but that sear could use a ton of help. Look for an even, broad, caramel brownness of Maillard reaction, not completely un-seared meat punctuated by thin parallel lines of burnt. Some sort of direct flame or a flat pan might help.
2 Comments
Looks tremendous!
If you’re happy, great, but that sear could use a ton of help. Look for an even, broad, caramel brownness of Maillard reaction, not completely un-seared meat punctuated by thin parallel lines of burnt. Some sort of direct flame or a flat pan might help.