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pork loin steaks-HELP!

chicken manchicken man Posts: 3
edited 6:02PM in EggHead Forum
I have boneless pork loin steaks about an inch and a quarter thick. Not very much fat at all. I was going to do them direct at about 250. If I turn and baste them fairly frequently I hope to not dry them out. Does that sound reasonable? Appreciate any input.

Comments

  • MaineggMainegg Posts: 7,787
    I sear them direct, then into a foil pouch or pan with bbq sauce till tender. indirect 375ish
  • MaineggMainegg Posts: 7,787
    brain cramp, I do that with the bone in steaks, haven't really done any boneless.
  • Grandpas GrubGrandpas Grub Posts: 14,226
    I have not done pork loin steaks, I have cooked pork loin roast. I cook until 140° to 145°. Any higher and the smaller roasts are as dry as a bone.

    If you can I would use a raised grid and watch the internal temperature of the meat. A "little" cherry or apple wood would be a nice addition.

    If you can't rig up a reaised grid then load the lump to a lower level in the egg, say just above the vent holes in the fire box - or do both if you can.

    Other than that all sounds just fine.

    GG
  • Grandpas GrubGrandpas Grub Posts: 14,226
    Aluminum Foil, oh my! :laugh:

    Kent
  • FlaPoolmanFlaPoolman Posts: 11,672
    For loin steaks I would cook them like a beef steak. Sear both sides then on raised grid to 135- 140 internal
  • HossHoss Posts: 14,600
    Personally,I would TREX em.Sear then pull to rest then roast to an internal temp of NO MORE than 145*.
  • Thanks everyone. I will let you know how it goes. The people on this forum are awesome.
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