Ingredients:
1 – Three Inch thick Porter House
Combine remaining ingredients into rub:
     4 Parts/Tbsp Sea Salt
     3 Parts/Tbsp Light Brown Sugar
     2 Parts/Tbsp Smoked Paprika
     1  Part/Tbsp Chennai pepper

Pro Tip: Ask your butcher for the first cut of short loin for a larger filet and not to remove the fat from the strip side.  The fat will add a nice reduce and baste the steak during cooking

Instructions:
1.  Spread rub into all knocks and crannies of the porter house along with 4 tablespoons of fresh or minced garlic
2.  Place in large Tupperware container or pot and add any left-over red wine or Coke until quarter of the steak is covered and marinate over 24 hours, flipping 12 hours in.
3.  With a charcoal fire, create two zones.  A direct grilling side and in-direct (no coals) grilling side.
4.  Sear steak for 2 minutes and quarter for another 2 minutes turn to create nice hatch marks.  Flip and repeat.  The NY Strip side of the Porterhouse has a nice layer of fat, you can douse any flare ups with the left-over marinade.  Once both sides are seared, also sear the filet side NY Strip side in same manner.
5.  Because of the thickness of the steak, stand porter house straight up with bone side down in the indirect heating zone.  Place filet side away from the coals and bake until desired temperature is reached.
6.  Blanket porter house with 4-8 strips of bacon (optional)
7.  Vent from grill cover should be placed over porter house to allow smoke to carry over steak.  Allow for additional slow cooking time the more closed the bottom grill vents are.  Low and slow is the way to go.
8.  Remove from grill and let sit for at least 10 minutes.  Cut the sirloin and filet from the bone and thinly slice to allow for dipping into the black cherry & bourbon sauce