I only recently started buying bone-in steaks, veal chops, and pork chops. I love to grill, and have great technique with boneless meats, but I am having trouble with the bone-in cuts, particularly the Porterhouse cut. I like beef medium rare, veal medium, and pork medium well. However, if I cook the meat to the preferred temp. on the outer edge, the inside (next to the bone) part of the meat is really underdone, and vice-versa. If it's a T-bone cut, I have less of a problem, because I know where the hot spots are on my grill, and I place the bone over the hot spot. But with the Porterhouse cut, using this method would result in overcooking the filet side. Does anyone have any tips to getting a somewhat more even result, or is this even possible? Do I just have to adjust my expectations? What is your technique for grilling bone-in meats to perfection?