Pork Steaks with BBQ Sauce mop

CriggyBites

Another day in the UK where the heavens didn't open. I could get used to this! That said, my egg, since I bought it has been burning most evenings come rain or shine. No way would I have cooked outdoors this much without the egg. Tonight, just a simple direct cook of some pork steaks. Brined in apple juice, water, salt and muscavado sugar for a couple of hours.




Took them off at about 58c/136f, having mopped them every couple of minutes, knowing they'd carry on cooking while resting. I buy top quality organic, locally reared pork, so I'd eat it pretty pink if needs be. I wouldn't eat it pink from the supermarkets. I don't know what the meat sourcing protocols are in the US, but over here they're not good. Did you hear about the horse meat scandal??



Served with a pearl barley and chorizo stew, finely shredded Chinese leaf, more BBQ sauce and coriander leaf. 



I still smile every time I put something in my mouth off the Egg. It's like nothing else I've ever used before. Pork steaks are so easy to dry out, but not anymore! 

Cheers!
Chris

Cookbook_Chip

Looks great!  Smiles all around!

SmokeyPitt

Another beautiful cook.  Did you use the sauce you posted recently?  Did you have to dilute it at all to keep it from burning? 

CriggyBites

Hi @SmokeyPitt Yes I did indeed use the sauce I posted recently. I used it as it was but opened the egg and turned and mopped quite regularly to prevent burning. I also held the steaks fat on the griddle for a minute or two first to try and render out a bit of fat. 

SmokingPiney

Another great cook, Chris. Looks delicious.

Jstroke

No joke right there. Well done

theyolksonyou