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Pork Steaks with BBQ Sauce mop

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! 

Northamptonshire, UK
Twitter - @criggybarbar
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