Quote:
Originally Posted by Pinner
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.
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Hahahahaha damn Pinner when I do it I sear it up like yours but you have to finish it in the oven unless you like it super rare, like blue rare.