Quote:
Originally Posted by Gundo
Im also a fan of a thick cut Porterhouse like 3" thick a nice cut of the Striploin and the Tenderloin tied together with a tasty bone to chew the meet off of.
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3" Porterhouse is too thick IMO, I've tried it. On a hot grill the outside was over cooked by the time the MOO comes out of the inside. I tried... I even cooked it indirectly to finish.
