Cook 16 - BBG Rubbed Porterhouse Steaks
3rd April, 2015 03:06 PM by BBQ Phil
Happy Good Friday ! Do people say that ... well I just did, so I guess they do now. And what better way to kick off Easter (and 4 days off work) with a BBQ. I know ... I know. My wife said that some religion says you're not suppose to eat meat and the weather bureau was saying 95% chance of rain -- I said screw it, I'm BBQ-ing.

I kicked off the fire at 10:50am and the steaks went on at 11:20am with an internal temperature of 26C. I had rubbed down the steaks with Big Bob Gibson dry rub again, as it's delicious and I wanted to see what it would be like on beef. I did this about 2-3 hours before and put them back in the fridge. I took the steaks out of the fridge about 30 minutes prior to the cook.

I spent the time catching up on a couple of Wren's BBQ podcasts, which are really good and you should check them out if you love BBQ and then at 12:00pm I foiled up the meat (77C internal temp). I would have liked to have left them on the pit longer after this but as lunchtime was coming around and people (including me) were getting hungry, I took the meat off at 12:20pm (100C internal temp) and let it rest for about half an hour.

My wife sliced it up and we used them in flatbread wraps with lettuce and cheese. They were delicious.