Cowboy Porterhouse & Hickory Brown Sugar Beans

  • BBQ Type: Grill
  • Fuel: Charcoal
  • Cooking Time: 45 min to 1 h
  • Makes 2 to 3 portions

Ingredients

  • Dry Aged Porterhouse Steak, 1½" thick
  • Hickory wood chunks or chips

Steak Seasoning

  • 2 tbsp - Black peppercorns
  • 2 tbsp - Coarse salt
  • ½ tbsp - Dried onions
  • ½ tbsp - Red pepper flakes
  • ½ tbsp - Dried garlic

Hickory Brown Sugar Beans

  • 15 oz - White beans
  • 15 oz - Pinto beans
  • ¾ cup - Bacon, chopped
  • 1 cup - Onions, chopped
  • 1 cup - Ketchup
  • 1 cup - Brown sugar
  • 1 tbsp - Apple cider vinegar
  • 1 tbsp - Worcestershire sauce
  • 1 tbsp - Dijon mustard
  • 1 tsp - Steak seasoning

Preparation

  1. Preheat your grill for indirect;
  2. Drop all of the Steak Seasoning ingredients into an empty pepper mill and shake for them to blend. Generously grind about 1 tbsp of steak seasoning on each side of the porterhouse steak, then let rest for 45 min at room temperature;
  3. In the preheated grill: Place a cast iron skillet over direct heat and mix all of the Hickory Brown Sugar Beans ingredients together except the beans. Simmer for 5 minutes then add the beans and place the skillet in indirect. Add hickory wood chunks onto hot coals and close the lid for 30 minutes;
  4. Grill the porterhouse steak over direct heat for 4 to 6 minutes per side or until desired doneness. Close the lid if there are too many flare ups;
  5. Let the steak rest for 10 minutes, then separate the tenderloin and strip from the bone.  A steak that thickness should easily serve two.

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