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Ping: Jeffersonian re: Thick Cut Pork Steaks
Dan in StL
Posts: 254
Some of the local Dierberg's and Schnuck's have been offering some wonderfully thick (1.5" - 1.75") pork steaks. I'm not sure if this is something available outside the STL area, but I wanted to see if you've tried them before.
Lately I've been doing them similar to ribs - indirect, 225 dome temp, rubbed with a Dizzy Dust mixutre. Use hickory and/or apple chunks. Let go lo and slow for 2.5 - 3 hours, then raise the temp a bit and put on the sauce.
What I like best about these thick pork steaks is that they tend to have a texuture and flavor like pulled pork. You get that same kind of gelatin from the break down of the collagen, and it's certainly a lot less time and effort.
Next time I do them I'll post some pics. I've been too lazy about that. But let me know if you've worked with these, how you've cooked them and how they turned out.
Thanks!!
Lately I've been doing them similar to ribs - indirect, 225 dome temp, rubbed with a Dizzy Dust mixutre. Use hickory and/or apple chunks. Let go lo and slow for 2.5 - 3 hours, then raise the temp a bit and put on the sauce.
What I like best about these thick pork steaks is that they tend to have a texuture and flavor like pulled pork. You get that same kind of gelatin from the break down of the collagen, and it's certainly a lot less time and effort.
Next time I do them I'll post some pics. I've been too lazy about that. But let me know if you've worked with these, how you've cooked them and how they turned out.
Thanks!!
Comments
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I could be wrong, but the Pork steaks are cut from the Butt. Hence the pulled pork texture and flavor. These are really good when done lo-and-slow. Since my better half does not care for it too much, I have to squeeze them in when I can.
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