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