This is absolutely my favorite thread of all time.

cooler,
beautiful.

Made a couple strips tonight with sauteed spinach and bacon & swiss twice-baked potatoes.

+1

open up that potato! Let it breathe!

Who's the potato expert here?

Basting will take care of any areas of the porterhouse where the sear is weak. Just don't over baste as too much basting can cook a lot deeper and faster than you might think.

GL, looking forward to live blogging and/or TR.

The BigDaddy porterhouse is inspiring. Gonna copy you bro and grill one up this weekend. Don't think I've ever thrown one on the weber. Damn that cut looks good!

By basting, are you basically saying just pouring hot fat on the top as it sears on the bottom?

Yeah, just tilt the pan handle towards you and use a big spoon to baste the steak with the fat that collects.

I am super excited for this.

^lol perfect

really excellent jobs from you and 00cooler, and i'm curious to know what you put inside that spud

man all these pictures and hossbiscuit plans have my mouth watering so badly, too bad its a literal hurricane outside right now

Good!

But remember to not over baste. Focus on the areas that miss getting seared, i.e. along the bone after the meat shrinks away from the heat but basting all over does take the sear to another level. However, I have had some steaks go into the medium zone from over basting — gravity delivers all that hot oil/fat/butter into every little crack and fissure in the surface and gets the surface meat cooked very quickly. For that reason I try to hold off on the basting until the final sear flip to just touch up the sear and reduce grey band.

Here's a vid showing basting, note the use of fresh butter in the pan (skip to 3:10 for a sample of how to cook a thick steak, with bone-in:

Ohhhhh, thanks for this. Excited to try the baste. This thread is a national treasure.

we back on track now

Full prime packer - $26. WUT WUT?

Basically there were none on the floor and when the guy went to the back, he couldn't get the pricing right and eventually said **** it. Made my day.

Whoah! Only $2.69/lb is an amazing price.
What do you plan to do with it?

Yeah - epic deal. The guy basically felt bad that I waited for 15 minutes for him to find it and figure out the pricing.

The plan is to smoke it tomorrow, however I'm not super happy with my current rig (gril with some tin foil mods to close gaps and smoker boxes set up in series). That said, it works well enough as I typically give it 3 hours of smoke and then oven finish.

I realize this is the steak thread, and almost didn't post it, but I couldn't think of any other group who would appreciate the epicness of the deal nearly as much.

Snipe,

Yessssss

Can't wait to see what you do with that, snipe!

I can always get prime brisket for $3/lb at my local costco. It's delicious though!

wow you unreal luckbox

$3 a pound is standard for brisket????

Brisket isn't super expensive.

i rarely see it in stores. why is it so cheap? because its so tough and has to be cooked so long?