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| Refresh | This space is for general commentary | |
| Rhonda: | So does anyone have Labor Day plans? I don't. If you need to know how to charcoal grill a porterhouse, I can help you out. (Fri, Sep 3, 6:37pm PDT) | |
| BigH: | Hot coals, just turned white. Can only hold your hand over them for about 2-3 seconds. Slap that puppy on. 5 minutes per side should give you a medium, almost medium well, steak. I always go well-done, with carbon crust, so I leave 'em on for 8-9 minutes a side. How'd I do? (Sat, Sep 4, 12:09pm PDT) | |
| Rhonda: | LOL, you got it right, BigH. Hand over the coals tells it all. Then set the timer. Easy. Perfect. Yum. I did it, just as you stated, less than an hour ago. The Porterhouse was seared and caramelized. Threw the burgers on afterward, same way (maybe 6 minutes each side this time). Perfect. (Sat, Sep 4, 4:58pm PDT) | |
| Rhonda: | (i do 5 minutes per side on the steak....medium rare) (Sat, Sep 4, 5:01pm PDT) | |
| Rhonda: | It depends on the thickness. an inch and a 1/2? (Sat, Sep 4, 5:56pm PDT) | |
| Rhonda: | RIP, Glenn Shadix. He was great in Beetlejuice. (Wed, Sep 8, 4:37pm PDT) | |
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