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Can't beat a good porterhouse, this week managed to get my hands on some locally sourced beef (literally raised about 5 miles from where we live) that had been dry aged for 28 days.... Cooked it indirect until the internal was 45c and then seared until mid 50s. Used basic SPG combination to let the meat flavour shine. Absolutely delicious! Just a tip, when cooking the first stage indirect, be sure to put the fillet part furtherest from the heat source, otherwise you could end up with a medium sirloin and overdone fillet....not good. 









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