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Pork Steaks

bigphilbigphil Posts: 1,390
edited September 2012 in EggHead Forum
Did pork steaks tonight seared at 500 dome on the ci grate then raised direct @400 dome till internal was 140/142 also had cauliflower and string beans for veggies with a little dizzy dust on them . Pork was tender and juicy and thanks to the knowledgeable people on here and the egg i no longer kill pork dinners 
Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.


  • Pork steaks are great to make. I like getting a whole loin and cutting my own pieces with a little sweet Bourbon glaze. Yours look really good with the sear marks.
  • I thought MO pork steaks were cut from the shoulder and done low and slow. Can't get them right myself


    Caledon, ON


  • lookin good!!

    BTW, what are the things you are using for your raised setup?  Can't quite make out what they are from the pic...
    Don't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee
  • :-bd
    Be careful, man! I've got a beverage here.
  • bigphilbigphil Posts: 1,390
    @HH Those are 2inch diameter by 4inch tall threaded bodies . Am a machinist and those are scrap prices from a job my shop ran
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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