Going on the Member's Mark for tonight
- Thread starter LMichaels
- Start date
Steve in IA
New member
So what is the method for a nice looking t-bone like that on a pellet grill?
LMichaels
TVWBB 1-Star Olympian
It'll first be generously treated to nice coating of S&P (not pickled mind you "seasoned"), then go in on a high "smoke" setting P1 (high smoke should be about 180 oven temp with temps this cold outside). I'll monitor temp until it gets to 110-115 internal. It will come off tented under foil while the grill is then cranked to 450-475 it'll be placed back in and finished until 120-125.
Todd K Wisc
TVWBB Fan
My favorite cut. The porterhouse or it's sister T-bone with the tenderloin and the NY Strip. Yum.
LMichaels
TVWBB 1-Star Olympian
Yep, it "was". Gone now so I guess a "portergone"
Was delish. Though because I was slightly distracted by wife I did over cook it while "putting the crust on it" not a lot but still I slipped.
LMichaels
TVWBB 1-Star Olympian
Lip smackin' good. My fav was gnawing on that bone. I was ear to ear greasy
Flavor was incredible.
LMichaels
TVWBB 1-Star Olympian
What time should I be there?
BobH-SCW
TVWBB Super Fan
Went this am and they only had Tbones for 11.98/lb which I guess isn't bad but they didn't look great-will go back mid week and look again. Wife only eats Tbone or porterhouse which are relatives. I realize steak cuts are all personal preference but I don't care for ribeyes, find them fatty.
BFletcher
TVWBB Platinum Member
We want this pic.My fav was gnawing on that bone. I was ear to ear greasy