When you want to plan a big meal for big appetites, the porterhouse steak is the way to go. A large one will feed 3 or 4 people, and a couple of them fit well on any small, family-sized grill. We are prone to pouring beer over them while, they cook, but you could spritz quartered oranges on them if you prefer.
One recipe of our Barbecue Rub will cover more than 2 steaks, so rub them down on both side lightly, and seal in a Ziploc bag in the fridge until you are about ready to put them on (6-8 hours would be great.)
Take the steaks out and allow them to come to room temp for about 30 mins while you get the fire going. Pat the steaks dry, and put them on the grill over the coals for about 2 mins, allowing them to brown, and then slide them over to the cooler side to let that side keep cooking. Then, do the same thing with the other side.
The last 4 mins of cooking, baste the steaks with the Barbecue Sauce. Give them one more good basting, and then cover them and take them inside — the steak will take care of the rest.
We like ours medium rare, so we take them off when they hit 130 on the thermometer, and let them sit quietly in the kitchen for about 5 mins.
To serve, remove the meat from the bone, and then slice them thickly.
