Chilebrown at home

Monday, November 30, 2015


I love turkey and all the fixin's but after several days of leftovers it is time to 'let it go'. We broke loose with an aged 38 ounce, 2in thick, corn-fed, USDA choice T-bone. This beautiful specimen was picked up at Willowside Meats on a mini Meat Adventure with the 'Great White Hunter'. The Great White Hunter was picking up his Willy Bird and Willowside was minutes away. The Great White Hunter and I have a rivalry of who can get through the door of Willowside first. This is because the first person to get through the door will have first choice at the meat counter. This is crucial to get the first slice of the T-bone meat offered. The way the muscle works is the first cuts have a larger filet. The first cut is called the Porterhouse with the largest filet. The next cut is the T-bone which has a decent filet but not as large. I pushed my way in first and bought this beautiful specimen.

A very hot mesquite charcoal fire was built. A dusting of kosher salt and freshly ground black pepper was the seasoning. The steak was cooked for almost 25 minutes to achieve an internal temperature of 115 degrees. A 10 minute rest and we were set to feast on some of the best steak ever. I love turkey but it was time to move on.


greatwhite hunter said...

Mr Brown I have started work on a ten seconds delay on the copilot seat belt. I think that's the head start I need to beat you in the door. I was considering working out to get in better shape but I would be copying you and I don't think I can pull it off as well. GWH out! The Bacon was great, it was used in any dish that could be improved with bacon on turnkey day, thanks.

Greg said...

I proposed grilling some monstrous steaks for T-day and almost got run outta my house.


Big Dude said...

This looks awesome and as a non turkey lover, I would have wanted in for Thanksgiving.

Three Dogs BBQ said...


Chilebrown said...

greatwhite hunter, Do you want a chance to redeem yourself when we pick up the prime rib?

Greg, My mom who was from Canada served spaghetti on Thanksgiving. I heard it did not go over to well.

Big Dude, non turkey lover? I love it at least once a year but steak is my true love.

Three Dogs BBQ, Amen

Chris said...

That steak is a thing of beauty! My butcher has several nice sub-primals dry aging now for Christmas, can't wait to try them.

Chilebrown said...

Chris, We just ordered a prime rib for Christmas from the same butcher. My mouth is watering right now.

Greg said...

You don't see a beauty like that often! Porterhouse is my fav.