Cowboy Porterhouse & Hickory Brown Sugar Beans
- BBQ Type: Grill
- Fuel: Charcoal
- Cooking Time: 45 min to 1 h
- Makes 2 to 3 portions
- Dry Aged Porterhouse Steak, 1½" thick
- Hickory wood chunks or chips
- 2 tbsp - Black peppercorns
- 2 tbsp - Coarse salt
- ½ tbsp - Dried onions
- ½ tbsp - Red pepper flakes
- ½ tbsp - Dried garlic
- 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
- Preheat your grill for indirect;
- 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;
- 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;
- 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;
- Let the steak rest for 10 minutes, then separate the tenderloin and strip from the bone. A steak that thickness should easily serve two.