You have clearly worked your way up Ron Swanson’s pyramid of greatness today my friend. I would shed a tear but we are neither at the Grand Canyon nor a funeral…
So at what point do we stop calling them steaks and start calling them roasts? Wow,that looked fantastic. I especially liked seeing it being done on the Santa Maria. Sir, have a great day 🌤 🍖👍🍻🔥
Good night that was a beast. U just about needed a shovel to flip it over. Well done and I could tell you were super excited to cook that thing. Fun stuff.
This video popped up in my recommendations and I knew I had to give it watch. Imagine my surprise when an American guy is using a spice blend from my little corner of the world in one of the most audacious BBQ recipes I've ever seen! Awesome vid/recipe, definitely will try it out (although with probably not as big a piece of meat). Officially subbed and looking forward to more!
Steak? That’s a damn roast! This is an amazing cook man, meat this big here in Texas is smoked, but you grilled it, and basically babied it on through to a perfect medium rare. My hat’s off to you.
I remember the Flintstone episode where Greg's car fell over after loading that steak on the roof! LOL That's a mighty hefty chunk of meat. Looks tremendous!
Wow, that's huge! We call that cut a T bone here in Australia, but regardless of what its called it's easily my favourite steak. Thanks Greg, and I loved the background music too. 🍻
Thanks for watching Matt. Here in the US, the porterhouse is cut from a portion of the cow where the tenderloin is smaller. The further back you go, larger the tenderloin gets. That's were the porterhouse lives!
@@BallisticBBQ that's interesting, I'm no expert in cow anatomy but what they call a porterhouse here is what looks like just the larger section of meat from this steak as a boneless fillet, and as this section gets smaller they call it a sirloin...also a boneless fillet.
@@BallisticBBQ thanks for clearing that up. It makes sense if you cut from the correct end the fillet steak is going to be bigger in proportion to the strip. I believe the few Porterhouse steaks I have seen were not technically Porterhouse but from full sized adult animals not steers. I say this because the entire steak was huge including the NY strip. But a bigger fillet in comparison to the strip, again that makes a lot of sense. Have a great day 🌤.
OK when you cut into that "steak" I was at maximum drool! Amazing job and will have try that rub - soon! I did a 20+ pound pime rib roast last year on my rotisserie and it was amazing - your Porterhouse looked better. 🤣 Great video and Thank you for doing it! Mike 🇨🇦 🍁 👍
I am so tempted to order one of these huge porter house steaks to do a video also.. Looks Awesome! BTW Greg, I have a Harvest Right Freeze drying being delivered this Thursday.
Wow! Save those beef bones for stock and demi glace, Greg! Also, berbere spice blend is AMAZING. We use it a lot and not just for Ethiopian inspired dishes--it is truly addictive!
Thanks for watching! If you haven't tried Marcus Samuelsson's chicken shake recipe, here it is. CHICKEN SHAKE ¼ cup berbere ¼ cup hot smoked paprika 2 tablespoons ground cumin 2 tablespoons white pepper 2 tablespoons celery salt 1 ½ teaspoons granulated garlic 1 ½ teaspoons coarse kosher salt Really good!
Greg, what did you think of the rub on the steak? I am trying to get the flavor profile of the Berbere. Also, did you get the 6-7 spice version, or the 14 or so spice version?
Ron Swanson would cry tears of joy if he saw that steak.
You have clearly worked your way up Ron Swanson’s pyramid of greatness today my friend. I would shed a tear but we are neither at the Grand Canyon nor a funeral…
And don't forget getting hit by a school bus!
Keep your tears in your eyes where they belong.
So at what point do we stop calling them steaks and start calling them roasts? Wow,that looked fantastic. I especially liked seeing it being done on the Santa Maria. Sir, have a great day 🌤 🍖👍🍻🔥
This is pretty much a roast Victor! It's more fun calling it a steak though. Cheers!
8:15 “ This is going to be my dinner tonight.”. Yeah for the entire week yeah?
I’m completely hypnotized!
Now thats a Gangsta Porterhouse Brotha!! Awesome cook Greg 👊🏼😎🤙🏼
Cooking that beast for almost 3 hours and still getting that medium rare result, now that is masterful temperature control.
I love a good Porterhouse and that's a monster...wow.The rub is really interesting and the color is amazing,a must try.
Thanks for watching Michael!
Epic cook! Great job
Amazing!!
WOW!!! Grilled to absolute perfection! Great job! 🌞👏👏👏
Good night that was a beast. U just about needed a shovel to flip it over. Well done and I could tell you were super excited to cook that thing. Fun stuff.
Here from bendeen shoutout! Glad he did because your channel is awesome!
This is definitely a winner!
Excellent Cook
Delicious.
Now that truly is a Fred Flintstone steak Greg! That bone would have been dinner. Insanely delicious! Cheers brother!
The way you stabbed that piece of meat with the fork after disclosing your civilized intentions was perfection! 😂
Wow that looks amazing! 🔥
waaaaat!!! that is a serious steak !
Great video Greg. That was truly a fantastic video that made me hungry. Your videos rock. Keep up the great work!
Porterhouse and Taylor are my favorite.
Taylor guitars are Awsome! I wish I owned one.. That's one hell of a steak/roast!
That looks so delicious
Yabba Dabba Doo! Damn brother, looked amazing and that board is sick with a story behind it! Cheers!
Hat’s off for a fantastic job with a stupendous steak/roast!! 👍👍
Awesome. Thing is a beast
Now that's a steak! Looks amazing!
Thanks for stopping by!
Looks delicious Greg! To help those who need to know, 125°F = about 50°Celsius.
That looked like a really fun cook. I don't think I have seen a porterhouse that size before. Thanks for sharing the video.
You're the man!
This video popped up in my recommendations and I knew I had to give it watch. Imagine my surprise when an American guy is using a spice blend from my little corner of the world in one of the most audacious BBQ recipes I've ever seen! Awesome vid/recipe, definitely will try it out (although with probably not as big a piece of meat). Officially subbed and looking forward to more!
That was very, very epic. Very cool. What a monster. That's a cool idea he made with cutting board. Awesome video Greg!
Beautiful beast of a steak, cooked to perfection👍 That cutting board looks lovely, and is such a cool use of off-cuts😊
Thanks Bobbi. Yes, and their providing jobs for people outside of the guitar industry. Cool stuff!
I'm watching this video while i'm eating my regular office meal
Steak? That’s a damn roast! This is an amazing cook man, meat this big here in Texas is smoked, but you grilled it, and basically babied it on through to a perfect medium rare. My hat’s off to you.
Just a tad too pink for me but dam that’s a big steak.
lol....."perfect medium rare"..?.....he says......raw I say
@@matth8469 yeah mate not my cup of tea but a good vet could bring that back to life haha
@@bullparnu7434 yep...you could even tell he didnt want to eat it......lol
Holy smokes... Literally! lol, Grill 'em all dude! Still putting out awesome content. \m/
Won't ever need to swap this for all the bacon and eggs that they have -- this is a steak. Wow.
Holy cow !
Reminds me of that giant steak in the movie the great outdoors with john candy!
Monster steak Greg, looked so good.
MY FAVE CUT.. NOW I GOTTA WATCH THE VID. !!)
that thing looks absolutely ridiculous!!!!!
I don’t think you could have done that steak any more justice. Amazing job!!
Cheers Chris!
@6:08 GOOD GOD MAN !! .. nice work `~`
Wow
That looks like it could feed the entire continent of North America. It looks so good. Cheers, Greg! 👍👍✌️
I remember the Flintstone episode where Greg's car fell over after loading that steak on the roof! LOL That's a mighty hefty chunk of meat. Looks tremendous!
Yabba Dabba Doo!
Amazing ! Tell me how you reheat for your later dinner?
That could feed 8 people. Looks absolutely delicious.
Not in my family, maybe 4 people at best!!!
We sure had leftovers!
This is amazing! I'm a Martin guitar guy though.
MAN that is a great cook Greg!!! I'd be happy with the bone!! LOL
Wow, that's huge! We call that cut a T bone here in Australia, but regardless of what its called it's easily my favourite steak.
Thanks Greg, and I loved the background music too. 🍻
I call them T-Bones too. Cheers.
T Bones and Porterhouse steaks are the same cut. The difference is the Porterhouse is bigger. Both great.
Thanks for watching Matt. Here in the US, the porterhouse is cut from a portion of the cow where the tenderloin is smaller. The further back you go, larger the tenderloin gets. That's were the porterhouse lives!
@@BallisticBBQ that's interesting, I'm no expert in cow anatomy but what they call a porterhouse here is what looks like just the larger section of meat from this steak as a boneless fillet, and as this section gets smaller they call it a sirloin...also a boneless fillet.
@@BallisticBBQ thanks for clearing that up. It makes sense if you cut from the correct end the fillet steak is going to be bigger in proportion to the strip. I believe the few Porterhouse steaks I have seen were not technically Porterhouse but from full sized adult animals not steers. I say this because the entire steak was huge including the NY strip. But a bigger fillet in comparison to the strip, again that makes a lot of sense. Have a great day 🌤.
OK when you cut into that "steak" I was at maximum drool! Amazing job and will have try that rub - soon! I did a 20+ pound pime rib roast last year on my rotisserie and it was amazing - your Porterhouse looked better. 🤣
Great video and Thank you for doing it!
Mike 🇨🇦 🍁 👍
Holy hell I’m so hungry now
That is the biggest porterhouse I’ve ever seen. Oh yeah, Go Taylor guitars!
Let's get sumpin straight: When a cut of meat is that size it's just called halfa cow
Dammit man, that looks fantastic Greg!!
Dude, I found your RUclips channel from your American bbq sauces book which I purchased on humble bundle.
I am so tempted to order one of these huge porter house steaks to do a video also.. Looks Awesome! BTW Greg, I have a Harvest Right Freeze drying being delivered this Thursday.
Wow! Save those beef bones for stock and demi glace, Greg! Also, berbere spice blend is AMAZING. We use it a lot and not just for Ethiopian inspired dishes--it is truly addictive!
Thanks for watching! If you haven't tried Marcus Samuelsson's chicken shake recipe, here it is.
CHICKEN SHAKE
¼ cup berbere
¼ cup hot smoked paprika
2 tablespoons ground cumin
2 tablespoons white pepper
2 tablespoons celery salt
1 ½ teaspoons granulated garlic
1 ½ teaspoons coarse kosher salt
Really good!
Somebody forward this to Arn Anderson. He was also called "The Enforcer" back in his wrestling days and he apparently loves a good steak.
I love you man.
I could eat that whole thing right now! Lol
I don't know about where you are, but where I live it would be cheaper to grill the equivalent sized gold bar than that steak! Great vid.
Now that's a healthy looking steak
the only thing missing is Lagavulin. “Clear alcohols are for rich women on diets.” I'm really disappointed in you, Greg! 🤣
So would that basically taste like prime rib just a different cut?
Greg, what did you think of the rub on the steak? I am trying to get the flavor profile of the Berbere. Also, did you get the 6-7 spice version, or the 14 or so spice version?
LOL that is a freaking roast.
👍
How much of protein is that? I must imagine it to be at least 100grams. BTW is looks delicious and amazing
Came here from Ben Deen :)
Meat candy ,nice job 🤤
When I say it's too early for dinner, it means I want to drink more beers before I eat.
You cook that amazing steak…and then go have dinner? What…?!
Porterhouse roast
At what point do you call a steak a roast? That looks like a roast to me! :-)
I guess you could call it a porterhouse roast. I didn’t hear him state what grade of beef but boy if that don’t get your mouth watering. Lol
@@georgepowell7845 I agree. :-) I would be totally fine with a Porterhouse Roast. I was drooling just watching him cook it.
T-Bone steaks are the best.
Thats the most barbaric thing ive seen anyone grill. Loving it
MEDIUM RAW is more like it.
You can feel the arteries restricting just watching the video.
Hey Greg! Haven't seen anything new on your channel for a month! I everything OK?
HI GREG WHERE CAN I GET ONE OF YOUR HATS?
Oh my god Almighty why the hell did I give up red meat for Lent Why Why!!!! WHHHYYYYY!!!!!
Looks pretty raw to me, buddy. :(
People eat their steak the way they want it… There is no wrong way! get a clue.
@@t-mac6210 That's right, I'm trying to stop people from eating their steak how they want it. LOL :)
At what point does a steak stop being a steak and start being a roast?
Only in America would they have a steak called The Enforcer.
That was big as a person head
That's a roast
The meat is to red/pink for me.
That thing is literally larger than most people's stomach size.
OGM meat miam.
That's a very scary piece of meat. Took lots of experience to cook that.
🤣❤️🔥
Biggest? Hardly.
thats a roast
That’s not a steak. That’s a massive piece of meat ready to be cut into steaks. Next episode,....here’s a cow....let’s cook it, in it’s entirety.
at what point is it not a steak, but a roast?