Menu

Home

BBQ Smoking and Grilling

Helpful BBQ and Smoker Information

Recipes for your BBQ



My Smoker!

Tom's Personal Smoker and Grilling Barbeque Web Page Welcome to My Barbecue Smoker Page!

Barbeque Man cooking on the Barbecue
BBQ Pig Chef

Tom's Personal Smoker and Grilling Barbeque Web Page
Welcome to My Barbecue Smoker Page!

Recipes for your smoker and Grill

Here you will find a selection of some fine recipies. I will add to this section of the site as often as I can. Please send me your recipes to TomThomasFL@hotmail.com! 

Dry-Rubbed Porterhouse with Barbecue Steak Sauce

Nothing hits the grill with force like a thick, juicy Porterhouse. Sssssssssss…steak lover’s paradise. Go over the top with a zesty dry rub and a homemade sauce that’s to die for. And you thought you knew steak!


fnp499MR

For the rub:

1/2

 

tablespoon black peppercorns

1/2

 

tablespoon mustard seeds

1

 

tablespoons paprika

1/2

 

teaspoons cayenne pepper

2

 

teaspoons granulated garlic

1

 

tablespoon course salt

1

 

tablespoon brown sugar

For the sauce:

1/2

 

cup ketchup

1/4

 

cup water

1

 

tablespoon Worcestershire

1

 

tablespoon steak sauce

1

 

tablespoon molasses

1/2

 

tablespoon red wine vinegar

1/2

 

tablespoon Dijon-style mustard

1

 

tablespoon brown sugar

2

 

cloves garlic

2

 

tablespoons diced onion

6

 

black peppercorns

1

 

bay leaf

 

 

 

2

 

Porterhouse steaks, about 1-3/4 pounds and 1-1/2 inches thick each

 

 

Vegetable oil

 

 

 

 

 

Hickory chips soaked in water for at least 30 minutes

To prepare the rub: Using a mortar and pestle, crush the peppercorns and the mustard seeds. Pour into a small bowl and combine with the paprika, cayenne pepper, garlic, salt, and brown sugar. Set aside.

To prepare the sauce: In a small saucepan, combine the ketchup, water, Worcestershire, steak sauce, molasses, vinegar, mustard, and brown sugar. Add the garlic, diced onion, peppercorns, and the bay leaf. Simmer for 15 minutes until thickened. Strain, cover, and set aside at room temperature until ready to serve.

Rub the steaks with the spices and allow it to stand at room temperature for 20 minutes before grilling. Follow the grill's instructions for using wood chips. Sear the steak over Direct High heat for 8 minutes, turning once halfway through grilling time. Continue grilling over Indirect Medium heat until medium-rare, about 8 to 10 minutes, turning once halfway through grilling time. Serve the steak warm with the sauce.

Makes 2 to 4 servings.



 
Please feel free to e-mail me at: TomThomasFL@hotmail.com with articles, tips, etc. Check back with this site often as I will update it as often as I can. Enjoy the web site!