Another Towering T-Bone

[Jim Lampe]

I did this same cook about one year ago today....

a 3 pound t-bone...

seasoned with Oakridge BBQ Santa Maria rub
fired up the Weber with lump coal... so hot it got the two chimneys to glow.

seared each side of the beef about 5 minutes...

..then stood it upright indirect to finish cooking...

probed the meat for an internal temp of 125ºF .....

under the lump coal is a piece of perforated stainless steel to keep the lump from falling thru the coal grate
about 25 minutes indirect, the meat reached the desired temp...

after a fifteen minute rest, i sliced away the bone....

...then sliced the beef into serving sizes.

the meat was fantastic! nearly melted away!
unfortunately, i took no plated photos....
But i thank you for stoppin' by!

 

[Mike Willis]

Sounds interesting Jim, but all I see are 9 little boxes with "?" inside each one...but the waving cow is cool!

 

[Jim Lampe]

sorry Mike, hopefully this works now...

 

[Timothy F. Lewis]

I went back to the old thread, looks pretty good to me!

 

[Rich Dahl]

That's a great looking T-bone, cooked to perfection.

 

[Cliff Bartlett]

That's a sight to behold Jim. That steak is magnificent and cooked to perfection. Fantastic looking cook

 

[Barb D]

That is one fantastic looking steak by friend. Done to perfection.

 

[Pat G]

Nice looking T-Bone Jim. I love the vertical indirect finish.

 

[Bob Ivey]

That is one fantastic looking steak. Great cook and great pics. Amazing as always Jim.

 

[Jerome D.]

People do love an encore of a great show! A beauty of a steak cooked just the way I like it. Phenomenal stuff as always, Jim.

 

[Robert-R]

Now that's a steak!!! Perfectly cooked. F A N T A S T I C ! ! !

Curious: why did you stand the steak parallel to the coals?

 

[Dustin Dorsey]

Wow, tremendous cook!

 

[Jim Lampe]

thanks everyone!

Curious: why did you stand the steak parallel to the coals?

well, Robert... the name IS Towering T-Bone... so, why knot?

or, in other words, do you mean, "why did you NOT stand the steak perpendicular to the coals?"

 

[Angie H.]

Steak cooked perfect Jim!. I'd eat the slices of steak right off of that cutting board, no plate needed.

 

[Robert-R]

thanks everyone! well, Robert... the name IS Towering T-Bone... so, why knot?

or, in other words, do you mean, "why did you NOT stand the steak perpendicular to the coals?"

Yeah.... why did you not stand the steak perpendicular to the coal?

 

[Mark B]

Now that was a serious steak. Congrats on a fine job.

 

[WB Zipf]

Great looking steak, Jim. I don't know if I have ever cooked a 3 lb T bone, but now I will need to try.

 

[Jim Lampe]

Yeah.... why did you not stand the steak perpendicular to the coal?

dunno ¯\_(ツ)_/¯

 

[Mark Barton]

Jim, I remember that post from last year!

And again -- that steak looks awesome! Beautiful way to cook that huge T-bone.

 

[Mike Willis]

sorry Mike, hopefully this works now...

Yep, it works...sorry I asked...now I'm HUNGRY!!

Excellent Mr. Lampe, just excellent!