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Reviewed Grilled Florentine-Style Steaks
Feb 12, 2013 on FoodNetwork.com
“These barbecue cooking instruction are wrong, wrong, wrong...
When cooking a porterhouse you should sear it at the end of the cook, not at the beginning of the cook. Cook it on the indirect side to start. Using a temperature thermometer in the fattest part of the meat cook indirect until the meat gets to 115/120 degrees... Then...”