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.
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.
I love the porterhouse steak because it actually is two steaks in one:
- The smaller side is a portion of beef tenderloin, aka filet mignon. It is the most tender cut on the steer.
- The longer side is a New York strip steak, which has a more robust beef flavor.
I let the steaks sit at room temperature for an hour. Just before grilling, I lightly oiled them with peanut oil and seasoned them with our NMT Umami Steak Seasoning recipe.
My grill set up was a large Big Green Egg with a Kick Ash Basket full of lump charcoal and a Craycort cast iron grate. I fired the Egg up with a JJ George grill torch and brought the heat up to 500°f.
I grilled the steaks until the filet side reached an internal temperature of 125°f. For ribeyes, strips, and filet, that is usually about 4 minutes per side but a hefty porterhouse, like these, takes a bit longer. These were about 5 minutes a side.
|I love this custom Boos cutting board from Wassi's Eggfest.|
For us, porterhouse steaks are for sharing. Twenty-five to forty ounces is just way too much in one setting, so Alexis and I usually split one. We slice it restaurant style, so that both of use get portions of the filet and strip. Then we lightly season the slices one more time with finely ground NMT Umami Steak Seasoning.
It has been a great decade of grilling, thanks for coming along!