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11-12-2010, 06:56 PM
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#1
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Chef Extraordinaire
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,256
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Campfire Porterhouse Steaks
Burning the wood down to coals....
Get the grill smokin hot....
Start them cooking......
Just about ready at 140*
After a 10 minute rest....Ready for the table!!!
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.
Kool-Aid...Think Before You Drink
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11-12-2010, 07:00 PM
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#2
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Master Chef
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 6,678
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Yes! This is what I'm talking about!
__________________
At the patio: Weber kettle, UDS, ECB, Lodge hibachi, wood fired pizza oven, gas grill, and an astronomical observatory.
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11-12-2010, 07:02 PM
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#3
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Half Baked
Join Date: Aug 2010
Location: Bay Area California
Posts: 1,666
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OMG! I saw your post in the dinner tonight thread.
I want to come over! Look at the size of the filet on that porterhouse! I keep seeing the supermarket labeling steak as porterhouse and then stripping off the filet portion.
__________________
Just be yourself! Everyone else is taken.
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11-12-2010, 07:13 PM
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#4
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Master Chef
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 6,023
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Quote:
Originally Posted by 4meandthem
OMG! I saw your post in the dinner tonight thread.
I want to come over! Look at the size of the filet on that porterhouse! I keep seeing the supermarket labeling steak as porterhouse and then stripping off the filet portion.
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Is that legal? It isn't in Canada.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
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11-12-2010, 07:39 PM
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#5
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 28,926
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A thing of beauty, Uncle Bob. I haven't cooked a steak over wood coals since Boy Scouts.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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11-13-2010, 06:15 AM
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#6
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Head Chef
Join Date: Nov 2009
Location: SW Florida
Posts: 1,030
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Your photos are so good I can even smell that irresistible aroma.
Guess I'll head off to the kitchen for that bowl of cold cereal. Sigh.
__________________
No matter how simple it seems, it's complicated.
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11-13-2010, 08:02 AM
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#7
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Sous Chef
Join Date: Aug 2007
Location: The edge of the Great Dismal Swamp
Posts: 652
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Well, I reckon that settles the question about "What's for supper?" at Casa de Hoot tonight!!
Great photos!!! Nice cookin' irons too!
__________________
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11-13-2010, 01:52 PM
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#8
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Master Chef
Join Date: Aug 2004
Location: USA,Michigan
Posts: 6,086
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UncleBob, that's the best looking grilled steak I've seen in a long, long time. At this point, I'm wishing that you really were UncleBob, and that I was visting. You'd be my favorite uncle for sure. 
NOw that's not saying that I can't get a phenominal steak off of my Webber. I'm just looking at the setup and thinking how great it is to cook and eat out in the woods. Reminds me of a tree fort I shared with a freind when we were about 17 years old or so. We had a fire pit, and grilled steaks over campfires. It was a magical time to be a teen, with just enough money in the pocket to get a couple of good steaks, or shells for hunting rabbit or grouse, and some pretty great meals over a fire, with great freinds. What can be better?
I am envious. Good stuff my freind.
Seeeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"
Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.  - http://gwnorthsfamilycookin.wordpress.com/
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11-13-2010, 02:59 PM
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#9
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Head Chef
Join Date: Nov 2009
Location: SW Florida
Posts: 1,030
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While I'm wishing, I sure could go for a walleye from a deep, cold lake in Canada -- filleted, rolled in white cornmeal, and fried in bacon grease in a CI skillet over the fire.
__________________
No matter how simple it seems, it's complicated.
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11-14-2010, 08:34 AM
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#10
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Chef Extraordinaire
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,256
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Quote:
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Uncle Bob, that's the best looking grilled steak I've seen in a long, long time. At this point, I'm wishing that you really were Uncle Bob, and that I was visiting. You'd be my favorite uncle for sure.
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You'd be welcome my friend...anytime. ~~~ Anything outdoors has always been one of my passions..Especially cooking over open fires....from camping trips on horses, cooking on sand bars while fishing, in hunting camps, to hanging around the farm's BBQ pit as a youngster watching "Sugar Man", "Cap" and "Peter Rabbit" ...three of the best pit men I've ever seen or had the pleasure to know, work their magic....Wood was always the fuel...There's something magical about food cooked over/with hardwoods reduced to coals and embers...Nothing compares to it!!! Foods take on a character/flavor all their own that really can't be duplicated ~~ Good quality hardwood lump charcoal burned down runs a close second...but no cigar!
"Lizzie" I never cooked walleye, but I have cooked several species of fish out of the Rivers/Lakes....Time from being caught, cleaned, rolled in cornmeal, and dropped in hot oil?....30 minutes tops!!! Talk about good!!!!
Yes ma'am!! I guarantee it!!!!!
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.
Kool-Aid...Think Before You Drink
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