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  1. #1
    Guru
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    Nov 2007
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    Parker Porterhouse - Happy Labor Day

    Well, all the Steak and Bouron threads are locked, so.. here is a new one:

    Parker Porterhouse
    Decided to cook up some Porterhouse’s for the big weekend. To my regular routine for prepping the meet for a couple days of marinating, I decided to add a couple ounces of Parker Heritage collection.

    4 lbs of Porterhouse
    • Garlic powder – 3 table spoons
    • Hickory Smoked Sea Salt – 3 table spoons
    • Worcestershire sauce – 1/3 cup
    • Kikkoman Soy Sauce – 1/3 cup
    • 2-3 Ox Parker Heritage

    Cover one side in each and poke a fork into them 25-30 times each - flip and repeat

    Put into sealed bag, reduce air, seal and store in the fridge. I like to flip it every 8-12 hrs or as I remember.

    Put in to charcoal grill (lump coal), add soaked hickory and cook to appropriate level….

    Put on Plate, add potato, fill glass full of bourbon and begin

    Yum, Yum, Yum

  2. #2
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    Re: Parker Porterhouse - Happy Labor Day

    Day 2... Flip...

    Anyone else on the grill the last 3 day weekend of summer or is a pizza weekend for most?

  3. #3
    Virtuoso
    Join Date
    Dec 2007
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    Indy
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    1,198

    Re: Parker Porterhouse - Happy Labor Day

    I will be on the grill this evening.

    BBQ chicken breasts, with sauteed mushrooms, fried onions, pepper-crusted bacon, and smokey cheddar served on a ciabatta roll.
    Cheers,

    Scott

    Reality is an illusion created by a lack of alcohol.

  4. #4
    Mr. Anal Retentive Bourbon Drinker
    Join Date
    Jul 2003
    Location
    Houston, TX
    Posts
    1,811

    Re: Parker Porterhouse - Happy Labor Day

    I have about 10 family members over and we plan on grilling out (blue cheese burgers and some brats) and hanging at by our pool on Labor day. Keeping an lookout on Hurricane Gustav and hoping he stays to the East.

  5. #5
    Advanced Taster
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    Mar 2005
    Location
    Georgia
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    196

    Re: Parker Porterhouse - Happy Labor Day

    Going to fire up the smoker tomorrow. A couple of chickens and a few slabs o baby backs accompanied by the usual side items. Might throw on a pot of Brunswick Stew if I can summon the motivation.
    Tom Sangster
    Winterville, GA

  6. #6
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    Re: Parker Porterhouse - Happy Labor Day

    Beer Can Chicken on the Weber tonight. Also doing some U12 Shrimp, split and stuffed with horseradish, then bacon wrapped and grilled. This was a fav recipe of mine when I had my catering biz. You never have to worry about over cooking the large shrimp when it is wrapped in bacon.
    Emancipate yourself from mental slavery. None but ourselves can free our minds.

    Bob Marley.

  7. #7
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    Re: Parker Porterhouse - Happy Labor Day

    Quote Originally Posted by SBOmarc View Post
    U12 Shrimp, split and stuffed with horseradish, then bacon wrapped and grilled.
    That sounds tasty.... going to have to try this...

  8. #8
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    May 2005
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    Re: Parker Porterhouse - Happy Labor Day

    Don't butterfly them, just slightly split them across the back.
    Emancipate yourself from mental slavery. None but ourselves can free our minds.

    Bob Marley.

  9. #9
    Moderator
    Join Date
    Mar 2008
    Location
    Illinois
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    4,392

    Re: Parker Porterhouse - Happy Labor Day

    Geez Em. I should have had dinner at your place tonight.

    I know for sure the bourbon would have been good. The wife and I will be going over to another couples house for a party tomorrow evening. Mostly the usual. Burgers, dogs and brats on the grill. We're bringing beef dip and crackers for an appetizer, and a Texas sheet cake for desert. Ahhhhhh, for after the eats! I'll be bringing my bottle of 07 Stagg, and the host managed to get his hands on a bottle of JD Silver Select. It may very well be a very late one tomorrow night. A good Labor Day to all. Joe
    " I never met a Weller I didn't like"

  10. #10
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    Sep 2001
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    Pelham, AL
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    Cool Re: Parker Porterhouse - Happy Labor Day

    Quote Originally Posted by spun_cookie View Post
    Day 2... Flip...

    Anyone else on the grill the last 3 day weekend of summer or is a pizza weekend for most?
    Yes, yesterday afternoon, I made a small (around 5 lbs) Boston butt pork roast. Dry rubbed it with Tony Chachere's Creole seasoning, made a large charcoal fire on one side of the grill and placed the meat on the other side. Put soaked hickory chunks on the fire. Replenished the charcoal and hickory chunks every hour. Barbecued for three hours. It came out perfect.



    Tim
    Self-Styled Whisky Connoisseur

 

 

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