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Something simple but scrumptious.
SGH
Posts: 28,989
I absolutely love pork steaks. They are one of my favorites. I thought I would try something a little different today. Thought I would try to improve over the indirect method and cook them direct at various raised heights and temperatures. I'm using the vertical on Unit #6 for sheer convienance. Going to cook some raised 6 inches above the fire. Next 14 inches above the fire and finally 24 inches above the fire. Here is the meat and Unit #6 vertical coming up to temp and online. The pork slab left whole is for me!!
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out.
Comments
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Funny thing you posted this today. My coworker raved about pork steaks the other day, and I'd never heard of them. Our base commissary carries them, so I picked up a pack the other day, but I'm yet to cook them. I'm looking forward to seeing how these turn out!
LBGE since June 2012
Omaha, NE
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Standing by for the results my friend.
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@SaltySam
I can save you the suspense my friend. They are excellent. Pork steaks are one of very favorites.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
A little salt and pepper. Maybe a hint of cayenne. A little pecan wood for smoke.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Are those cut from the shoulder? Bone looks like a blade.XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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@Cookinbob
Yes sir.^^^^^^^^^Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Looking good @SGH. St Louis is big on pork steaks.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
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This batch I cooked raised very high direct at 250 degrees until a internal temp of 170. At this point I panned with just a tad of butter.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@sgh what brand butter do you use? Might be my next stock purchase.
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@theyolksonyou
I use land o lakes my friend.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Just because. Red hots are one of my all time favorites.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Briquettes and no Egg...clearly s/b n the OT forum.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
That looks mighty fine, on the to do listXL, 2 Large, Mini -- Shenandoah, TX Now BulletGrillHouse
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@Cm23
Thank you for the kind words brotger 23.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Cooked the steaks until I could very easily wiggle it and the bone and meat would seperate on its own. A few smoked potatoes with cheese and bacon and some smoked macaroni.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
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I'd hit that! Nicely done as always =D>LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Man, SGH, the amount of food you crank out at your place just blows my mind. I realize you like to "make hay while the sun shines" since you are off-shore for days at a time. Very impressive to say the least!KelleyEgging with No Joke Smoke (Bruce), enjoying small town life in Brenham, TX., the home of Blue Bell Ice Cream. BGEs: XL, Medium, 1 MiniMax. 36" CookRite Commercial Griddle, and a Shirley Smoker.
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Funny, I just saw shoulder steaks at the grocery. Do you cook them to an IT of 190ish like a butt to get it tender?Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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Thank you all for the very kind words my friends.
@blind99
Brother it depends on what method I'm using. More often than not, I simply grill them direct flipping them often. When I ues that method I will pull them around 165-170 internally. However if I'm going to finish in butter or a sauce I will pan them and take them to 200 give or take a little. When panning I test them the same way I do a shoulder. When the bone easily pulls they are done. I hope this helps my friend.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@SGH Nice lookin pork steaks there! I made some of those a few months ago. Sure is a tasty cut. I usually grill mine with a little rub on em and then sauce at the end, slap em between a couple of slices of white bread. Delicious.L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN!
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@minniemoh
Normally I do just about the same thing you said above. I had a lot of free time today so I was just testing the waters if you will. Thanks for the kind words my friend.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@EggObsessed
Thank you for the kind words my friend. I have always been a man of reasonably large appetite. I don't mind it though And thanks for sharing that chilli recipe you posted a few days back. I'm making that for Christmas. Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Fantastic!! Henapple is my best disciple!! Bless him! He enjoyed it in Salado. You and your SWHSBE should please try to make it there! A great time guaranteed!KelleyEgging with No Joke Smoke (Bruce), enjoying small town life in Brenham, TX., the home of Blue Bell Ice Cream. BGEs: XL, Medium, 1 MiniMax. 36" CookRite Commercial Griddle, and a Shirley Smoker.
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Sorry, I miss-typed. We will definitely bring it to the Atfer Party.KelleyEgging with No Joke Smoke (Bruce), enjoying small town life in Brenham, TX., the home of Blue Bell Ice Cream. BGEs: XL, Medium, 1 MiniMax. 36" CookRite Commercial Griddle, and a Shirley Smoker.
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SGH Brilliant!
About how long did it take once in the pan? I know to cook to temp and feel, but I am looking for an overall cook time estimate.
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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
Very nice! I'm intrigued by the red hots...sausage or red hot dogs?
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Scottie, you never cease to amaze me!! I check this site out several times a day just to see what you have going on next. Keep up the good work my friend.Lenoir, N.C.
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Damn. I just can't think of anything better to say.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd.
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