Tuesday, January 1, 2019

Porterhouse Steaks with Twice Baked Potatoes

Wow, it is hard to believe that Nibble Me This is 10 years old as of today. 

Back then, I never imagined that creating a BBQ and grilling blog would lead to the opportunities that it has.  
  • I have gotten to work with great food brands and grilling companies.
  • I have been lucky enough to work side by side with World Champions.
  • I have gotten to take educational trips to learn more about grilling, butchery, and food production.
  • I have traveled to farms and ranches to gain a better understanding of where my food comes from and sustainable practices.
  • I have received hands-on training to do things like break down half of a steer and artificially inseminate a sow.
  • I got contracts to write two BBQ/grilling books.
But the absolute best part of Nibble Me This has been the friendships that have grown out of it. I have met so many wonderful people across the country that I am proud to call my friends.  Well....most of y'all, anyway ;) 

New Year's Eve was unseasonably warm, which are two words a griller loves to hear.  So Alexis and I grabbed a few porterhouse steaks for a quick dinner before our youngest and his friends headed out for a Dirty Guv'nahs concert. 

How to grill a porterhouse steak on a kamado grill like a kamado joe, big green egg, or primo grill.

Twice Baked Potatoes

These are a reliable side dish - they are easy and almost everyone loves them.  We washed, lightly oiled, seasoned with salt, and wrapped russet potatoes with foil.  We put them in a 400°f Big Green Egg on indirect heat (using a plate setter) until they were tender - about 45 minutes because these were smallish.

We sliced off the top 1/3rd of the potatoes and scooped out the pulp from inside.  We then mix in finely chopped bacon, butter, sour cream, finely chopped green onion, and shredded Sweetwater Farms smoked yellow cheddar.  You are basically just making loaded mashed potatoes so throw in whatever you want.  Finally, we seasoned it with some of our NMT Beef Rub v.2 to taste, about 1.5 teaspoons.  

Stuff all of that mix back into the hollowed out potato shells.  You can make these ahead and have them ready to cook.  Then heat them through for about 20 minutes at 350°f.