Noah's Meat

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LoveTractor

LoveTractor

Joined
Mar 30, 2005
Threads
28
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471
Location
Mt. Pleasant, SC
Received it this morning. 48oz. Porterhouse I got in trade for a NATO Jerry Can(see sig).
Pic below along with it's future demise in the background(Weber grill).

He even packed it in a cute sixer cooler.:cool:

I'm thinkin' about pan-broiling on the grill with a Lodge cast-iron skillet and making a nice garlic-butter sauce.:) Open to suggestions...
noahs_meat.webp
 
I'd cut it into four quadrants, using a different method of cooking for each quadrant. Then the next time you get a 48 ounce steak you will know how to prepare it.
 
Cut it up and throw it in a crock pot for a few hours.
 
LoveTractor said:
Received it this morning. 48oz. Porterhouse I got in trade for a NATO Jerry Can(see sig).
Pic below along with it's future demise in the background(Weber grill).

He even packed it in a cute sixer cooler.:cool:

I'm thinkin' about pan-broiling on the grill with a Lodge cast-iron skillet and making a nice garlic-butter sauce.:) Open to suggestions...
Click to expand...

did it thaw or is it still a bit frozen?? if it has thawed you can still throw it back in the freezer.
if you are ready to eat it, let it sit the fridge a couple three days and then the day you are going to eat it make sure it is a room temp before throwing it on the grill. I would either sear it in a pan with olive oil and finish in the oven OR turn your grill on "wicked high" sear it and then turn down the heat to med......


you're gonna love that fxxxer......
 
Noah said:
did it thaw or is it still a bit frozen?? if it has thawed you can still throw it back in the freezer.
if you are ready to eat it, let it sit the fridge a couple three days and then the day you are going to eat it make sure it is a room temp before throwing it on the grill. I would either sear it in a pan with olive oil and finish in the oven OR turn your grill on "wicked high" sear it and then turn down the heat to med......


you're gonna love that fxxxer......
Click to expand...
A wee bit thawed, but still frozen for the most part. Stuck it immediately in the fridge to thaw. Gonna try and consume it within the next day or so.
ALL your meat should be at room temp before cooking.:D

beaufort-fj60 said:
it might cook quicker in the Microwave.
Click to expand...

That settles it. Beaufort says I should nuke it, so I'm gonna nuke it. That's how they prepare all the meats in the great steakhouses...or so I've heard.
Thanks for the advice, Bubba. I'll let you know how it turns out.:flipoff2:






j/k
 
LoveTractor said:
That settles it. Beaufort says I should nuke it, so I'm gonna nuke it. That's how they prepare all the meats in the great steakhouses...or so I've heard.
Thanks for the advice, Bubba. I'll let you know how it turns out.:flipoff2:
j/k
Click to expand...


I didn't think you'd fall for it, I was trying to confuse the Yankees. :flipoff2:
 
Don't forget to have your squaw chew it real good before cooking. That tenderizes it. ;p
 
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