Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Pork Steak Questions

EggRacerEggRacer Posts: 400
edited 7:07PM in EggHead Forum
I can find several archived posts about marinating or adding bbq sauce to pork steaks carved from a Boston Butt but I don't find how they were cooked. What I know so far is to get a Boston Butt and have it sliced into half inch steaks. Then they were either marinated and grilled or grilled then thrown into a pan with bbq sauce to simmer. What I don't know is what dome temp to cook them, how long, direct or indirect, what moon phase is best :-), etc... I know I'll get some differing ideas but I would appreciate more info from anyone who has done this or stayed at a Holiday Inn Express. Thanks.
XLBGE & LBGE
North Richland Hills, TX

Comments

  • EggRacerEggRacer Posts: 400
    EggRacer,[p]I just noticed thirdeyes method below. Any other suggestions?
    XLBGE & LBGE
    North Richland Hills, TX
  • EggRacer,
    Just got through posting about the pork steaks I did today. Mine were 3/4 thick. Go down to the post from yesterday where I asked the same questions and Thirdeye's comments will walk you through it. Good luck.

  • EggRacer,
    No, no more suggestions, I just pretty much followed his directions. I put Dizzy Dust on them before I cooked them and that's all the prep work I did to them.

Sign In or Register to comment.
Click here for Forum Use Guidelines.