A gorgeous spring forecast of seventy five degrees and sunny led to a family cookout. I planned to grill filets for the ladies, their favorite, and a smoked, flame seared porterhouse steak to share with my son. Then we added shrimp cocktail, some baked beans and potato salad for good measure.
The inspiration came from my friend Kevin, the pre-eminent guru of live-fire cooking around here. He’s an acolyte of Francis Mallmann, the Patagonian live-fire master and he introduced me to this dual grilling technique. If this were the 60’s we would call it mind altering, but who knew beef could achieve the same thing? A smoker paired with a natural gas grill capable of really high heat opens up a new world of possibilities, including this porterhouse masterpiece. Make this a part of your steakhouse dinner – at home!
Oh yeah. My daughter-in-law served coconut cream cake for dessert. She knows it’s my favorite! ♥ ♥ ♥
And just one more thing…
Shout out to my friends at Paul’s Meat Market for providing the black angus prime beef!