2" Thick Porterhouse Grilled on WSM


 
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Chris Allingham

Chris Allingham

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Another thread here on the BB about cooking at high temp on the WSM got me to thinking about grilling the perfect porterhouse steak, something I've not done for quite a while.

I called the butcher last night and ordered a 2" thick USDA Choice porterhouse steak for pickup this afternoon. It weighed almost 3 pounds! I grilled it over lump charcoal using the setup discussed on the Grilling With The Weber Bullet page and a recipe from the book How To Cook Meat.

I lit a chimney of lump and spread it on the grate, leaving an area to the side for indirect cooking. I dried the surface of the meat thorougly then applied a thin coat of extra virgin olive oil, followed by a generous amount of kosher salt and freshly cracked black pepper.

The steak seared on each side for 8 minutes, then moved to the indirect side and cooked 8 more minutes on each side to medium-rare doneness. Brought it in the house and let it rest 10 minutes under loose foil, then dug in. Amazing flavor!

I measured the temperature at the cooking grate using my Fluke thermometer: between 700-750*F! Beautiful searing power.

Boy, am I stuffed...try this sometime, you'll like it.
smile.gif


Regards,
Chris
 
I used lump because I knew it would burn even hotter than Kingsford, which is what I wanted for grilling this particular steak. I have been using Kingsford for a couple of years now, ever since I lost my source for affordable 100% hardwood charcoal briquettes. I have not yet tried using lump for smoking.

Regards,
Chris
 
Hi Chris:

I was wondering if you ever tried the Weber Charcoal? We've done some comparisons here (nothing official) by filling two chimney starters, one with Kingsford and the other with Weber's brand, and used identical grills. The Weber charcoal burned much hotter and 3 hours longer than the Kingsford. I realize the Kingsford is more available and cheaper, but for really long Minion Method cooks you might try the Weber brand sometime.

Sorry for the sales pitch, but I wouldn't say it if it weren't true. I don't want Stogie showing up at my door with a tire iron.

While I'm at it, our Firestarters are great too!

Weber Dave
 
Hi Dave,

Yes, I used Weber briquettes once a long time ago when I first got my WSM. I think it worked fine, but I honestly don't remember much about it. The only place I can find it where I live is Barbeques Galore, and they charge an arm and a leg for it. But maybe I'll splurge and pick up a bag and see what happens.

Regards,
Chris
 
Maybe we can get a WVB forum discount to boost sales
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Couch Potato
 
Could you post/send me some information? I live in South Bend, have a friend in Chicago and I'm always looking for an excuse to go. I will probably by able to buy some accessories.

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Bruce Cook
bdcbbq1@home.com
 
Perfect timing--we will be moving into our new house that weekend in Algonquin and could probably use another WSM to christen the neighborhood.

Please post details about where and when.

Thanks. Dale

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR><font face="Verdana, Helvetica, Arial" size="2">Originally posted by Dave Estrem:
Hey Couch Potato;

If you're in the Chicagoland area on August 17th & 18th, come to our Factory Sale. If memory serves, it was very cheap last year!

Weber Dave</font> <HR></BLOCKQUOTE>
 
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR><font face="Verdana, Helvetica, Arial" size="2">Originally posted by Dave Estrem:
Hey Couch Potato;

If you're in the Chicagoland area on August 17th & 18th, come to our Factory Sale. If memory serves, it was very cheap last year!

Weber Dave</font> <HR></BLOCKQUOTE>

Hi Dave!
Thanks, but I am going to try to make a cookoff in N. Texas on that weekend. Should be fun.



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Couch Potato
 
Hey Guys:

Here is the info on the Factory Sale:

Factory Sale



This year?s Factory Sale is scheduled for:

Friday, August 17 and Saturday, August 18.
8 a.m. ? 5 p.m. both days

Each year, Weber holds a factory sale at our Huntley, IL. factory warehouse.

This sale is first come, first served. All merchandise is ?as is?.

Sale items include grills, discontinued items, seconds, chips and dents.

All sales are final. We do not ship merchandise from this sale. It is cash and carry only.

We accept Visa, MasterCard, American Express, Discover and checks.

Directions:

From the East: Take 90W; exit 47N; to Oak Creek Parkway ? mile N. of Huntley Outlet Mall.

From the West: Take 90E; to 20E; to 47N; to Oak Creek Parkway ? mile N. of Huntley Outlet Mall

Hope to see you there,

Weber Dave

P.S. Lines can be very long to get in as each party is escorted through the Sale, and some folks camp out in the parking lot starting at Midnight. So sometimes the best time to go is mid-afternoon, but there's no way to be sure.

[This message has been edited by Dave Estrem (edited 07-26-2001).]
 
Chris,

I use my WSM for grilling often, though I use a different method than you, or that I have seen on the Virtual Weber Bullet site. This is not my original idea, it comes from Jim M in Kinderhook NY.

Place the charcoal grate on the lower cooking grate so the two grate grids form a # pattern, this is so small pieces of lump do not fall through, and light your fire there. This gives you about 6 inches, depending on how high you stack the lump, but the best part is no bending down.

If I want an extremely hot fire I use the above method, but place the charcoal ring (chamber) over the charcoal grate (still on the lower cooking grate in its normal position) and fill it completely full of lump. I then add glowing coals from a starter chimney to the unlit lump.

When the lump charcoal is completely engaged I remove the charcoal ring (chamber) and spread the coals out evenly. This gives me a fire that I estimate is in the 8-900? range and is perfect for getting a nice crusty sear on the outside and rare center with thicker steaks and chops.

In the last week I have grilled Tuscan style steak twice on my WSM using a different recipe each time, both were quite good, (he says immodestly) if you would like me to post the recipes I would be more than happy to oblige.

I often use the recipe for Salmon with brown sugar rub that I got from your site last year, a favorite in my household.

Regards

Smoking in Chicago,
Gary
 
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