Theme Night

by zydecopaws on August 6, 2011

Tonight was all about the porters. Porterhouse steak, Black Butte Porter, and science experiments courtesy of Tom Porter from Big Butz BBQ and Yah Butz in the Woods. Tom has used me as a guinea pig in the past, and since I survived the experience he recently sent me some test rubs and a “DIY” sauce mixture he is developing. I also received some instructions for use, which I’m sure I largely ignored.

Since porterhouse steaks were included in those boxes that fell off the back of that truck that showed up in my driveway awhile back, it was the obvious choice to try with some of the Cow Pow, a rub intended for beef (of all cuts) and constructed in the style of a Santa Maria rub. I dusted up both sides of the steak, and threw it on the grill with some peaches. They weren’t very photogenic on the grill, so all you get is this picture.

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Along with the steak and grilled peaches, I whipped up a batch of cabbage slaw, left off all the dressing and other spices, and topped it instead with a small amount of Carolina Magic, the sauce mix I mentioned above. Again, not following directions closely, I had mixed up a batch of the sauce using the spices in the Carolina Magic baggie, equal amounts of red wine vinegar, apple cider vinegar, and yellow mustard in the jar that was thoughtfully provided by Tom for that express purpose.

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I’m happy to report that the Carolina Magic is very good with the leftover pulled pork we made earlier in the week. I’ve not had mustard/vinegar-based sauce before, and this one definitely had a kick that went very well with the pulled pork. I can see why this sort of thing is such a big hit in the Carolinas. It turns out that it also makes for a spicy dressing on the cabbage slaw that has quite a kick to it. A little bit of this goes a long way, and probably isn’t for the faint of heart.

And just so that the Pacific Northwet is properly represented in this cook, here’s another picture of the plate with the Black Butte Porter in the background.

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I’ll leave it up to you to decide which picture you like better. All I know is that I can’t wait to test drive the other spice mixes that Tom sent. Not to mention use up the rest of the Cow Pow on some other cuts of beef. Who knows, I might even have to rub a meatloaf with it. The steak was very tasty, and the rub mix will stand up to most other Santa Maria style rubs out there. It will be interesting to see how long it takes Tom to package this stuff up and have it for sale in his store.

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