{"id":76,"date":"2011-04-26T20:11:50","date_gmt":"2011-04-27T01:11:50","guid":{"rendered":"http:\/\/www.outdoorcookingworld.com\/OutdoorCookingBLOG\/?p=76"},"modified":"2016-09-06T10:17:47","modified_gmt":"2016-09-06T17:17:47","slug":"well-rubbed-porterhouse-steaks-from-mike-miller-of-columbia-south-carolina","status":"publish","type":"post","link":"http:\/\/www.outdoorcookingworld.com\/?p=76","title":{"rendered":"Well Rubbed Porterhouse Steaks from Mike Miller of Columbia, South Carolina"},"content":{"rendered":"

“Here’s a recipe I’ve done a few times that you need to try. It’s for porterhouse steaks, but you can also do it with t-bones. With great success, I might add.<\/p>\n

\"MikeNFJ\"<\/a><\/p>\n

Best thing is it calls for regular stuff, not all those weird spices that no one has. It’s a rub call Well Rubbed Porterhouse”<\/p>\n

* 1-1\/2 Tablespoon Dark-Brown Sugar.
\n* 1 Tablespoon Paprika
\n* 1-1\/2 Teaspoons Garlic Powder
\n* 2 Teaspoons Dry Mustard
\n* 1 Teaspoon Onion Powder
\n* 3\/4 Teaspoon each
\n* Dried Oregano
\n* Thyme
\n* Pepper
\n(also calls for “Summer Savory” but I’ve never heard of it or used it).
\n* 1\/4 Teaspoon Ground Cumin
\n* Salt to Taste
\n* 1 Porterhouse Steak 1-1\/2 in thick and about 2 pounds
\n( I just did two big T-bones and had just enough rub).<\/p>\n

Combine everything and rub 2 tablespoons on both sides. Wrap up and refrigerate overnight.<\/p>\n","protected":false},"excerpt":{"rendered":"

“Here’s a recipe I’ve done a few times that you need to try. It’s for porterhouse steaks, but you can also do it with t-bones. With great success, I might add. Best thing is it calls for regular stuff, not all those weird spices that no one has. It’s a rub call Well Rubbed Porterhouse” … Continue reading Well Rubbed Porterhouse Steaks from Mike Miller of Columbia, South Carolina<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"footnotes":"","_jetpack_memberships_contains_paid_content":false,"jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[5],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p7S9UK-1e","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=\/wp\/v2\/posts\/76"}],"collection":[{"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=76"}],"version-history":[{"count":4,"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=\/wp\/v2\/posts\/76\/revisions"}],"predecessor-version":[{"id":478,"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=\/wp\/v2\/posts\/76\/revisions\/478"}],"wp:attachment":[{"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=76"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=76"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=76"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}