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Old 03-13-2006, 06:42 PM   #1
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Porterhouse and Roadside Chicken

Porterhouse on sale, so that and a tater are dinner. Since the grill is fired up, did some thighs for lunch this week. Used Bryan's roadside recipe, kicked it up a notch with cayenne pepper and red wine vinegar added in.













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Old 03-13-2006, 06:59 PM   #2
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Those are some tasty lookin' steaks =P~
What did you season them with?
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Old 03-13-2006, 07:11 PM   #3
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Damn nice looking steak there Cappie. I forgot they were on sale. #-o
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Old 03-13-2006, 07:40 PM   #4
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Nice dinner Cappy! With the roadside chicks, did you use the white vinegar like Brian posted or did you cut it in half like Larry said? I cut it in half yesterday and I liked it much more than full strength (vinegar). I had a piece for lunch today and it was great!
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Old 03-13-2006, 07:47 PM   #5
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Puff, just salt and fresh ground pepper.

Nick, I used all the vinegar, added red wine vinegar and sherry, used cayenne and some Cavenders in with the original recipe. Wanted a bolder flavor. Haven't eaten any yet, I'll find tomorrow if it's any better or worse.
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Old 03-14-2006, 05:25 AM   #6
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Outstanding looking chow there Cappy, Love the funky green plates, Are they "stone ware" ?
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Old 03-14-2006, 06:39 AM   #7
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Looks damn good Cap'n. Nice grills marks and done jus right.
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Old 03-14-2006, 06:59 AM   #8
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Pigs, that's really a platter...that was one big honking steak, wouldn't fit on the plate!
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Old 03-14-2006, 08:45 AM   #9
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normally I could, but sad to say even though I'm fat, I just can't eat as
much as my younger days. Got a nice lunch waiting for me though!
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Old 03-14-2006, 08:56 AM   #10
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Great job there Cappy! Gourmet grill marks there brother!
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Old 03-14-2006, 09:12 AM   #11
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yeah I put those grill marks on there just for you guys. I know people eat with their eyes, but I use my mouth a lot more, and I don't care about fancy grill marks most of the time.
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Old 03-14-2006, 12:57 PM   #12
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Porterhouse with just salt & pepper is the way to go!
Great pics and grill mark Captain, Thanks!
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Old 03-14-2006, 01:58 PM   #13
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Looks real good there Cappy. Nice pics even if they are in "ephoto".
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Old 03-14-2006, 03:23 PM   #14
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[quote="Bill The Grill Guy"]Looks real good there Cappy. Nice pics even if they are in "ephoto".[/quote]

Typical statement of a "Bill"! :loony: Anal anal anal!!!!
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Old 03-14-2006, 06:34 PM   #15
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[quote=Larry Wolfe]
Quote:
Originally Posted by "Bill The Grill Guy":6hly188r
Looks real good there Cappy. Nice pics even if they are in "ephoto".
Typical statement of a "Bill"! :loony: Anal anal anal!!!! [/quote:6hly188r]

It's a Bill thing.
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Old 03-14-2006, 06:47 PM   #16
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Whew, for a minute I thought I was the only one who noticed!
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Old 03-14-2006, 08:19 PM   #17
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Quote:
Originally Posted by Captain Morgan
Puff, just salt and fresh ground pepper.

Nick, I used all the vinegar, added red wine vinegar and sherry, used cayenne and some Cavenders in with the original recipe. Wanted a bolder flavor. Haven't eaten any yet, I'll find tomorrow if it's any better or worse.
While the steaks are cookin'.
Throw some EVOO on em'.
Put some more on when your taking them off.
That is good stuff =P~
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Old 03-14-2006, 10:32 PM   #18
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I used to marinade in evoo and woos, but now I just pop em on plain and when they come off, rub with a slab of butter before tenting. Like the butter flavor better.

If I'm using a cheaper cut, I'll still use the evoo to help tenderize or soften the meat, but remember part of the porterhouse is the tenderloin, which doesn't need any tenderizing imho.
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