Hello, and pork steaks

JonD2016 · April 2016

Hello all. New Egger here, first egg, first post. Been reading the forum for several months. So, my first post is a tribute to my hometown St. Louis, where pork steaks are common backyard fare. I've heard they are uncommon in other parts of the country, but I'm sure many of you are quite familiar with them. Basically just bone-in pork shoulder cut into steaks. I used a variation of the 2-2-1 rib method (thank you forum) and it was a money shot. Fat perfectly rendered, clean bones, etc. I held the temp at 220 for the first 2 hours, but man this XL wants to creep up. It's my 3rd low and slow, and on every occasion so far, even with the lower vent open a measly 1/16" and the top vent basically closed, it wants to go to 250/260. Any suggestions? Nevertheless, a great spring day with my new egg. Nothing like the site of smoke chugging out at 11am on a Sunday morning...

Image: https://us.v-cdn.net/5017260/uploads/editor/7x/6tm93po4nbej.jpeg

bgebrent · April 2016

Cool! They look tasty! 1/32"? Really, XLs seem to have a sweet spot like yours. Keep playing with it. 250 works fine for almost all L & S cooks. Welcome aboard!

johnkitchens · April 2016

Welcome. Nice looking cook!

bhedges1987 · April 2016

Welcome, good grub!

henapple · April 2016

Welcome.... Looks great

JonD2016 · April 2016

Thanks all! Nice to be here. And thanks for the "sweet spot" comment. Agreed, many hours ahead learning her pulse.

bgebrent · April 2016

JonD2016 said:

Thanks all! Nice to be here. And thanks for the "sweet spot" comment. Agreed, many hours ahead learning her pulse.

It's a journey brother. Glad to have you aboard. The XL is a cooking machine that you'll come to love. Have fun.

beteez · April 2016

Donald Link has a recipe if you loosely define recipe in one of his books where you take a boneless steak the size of a slice of bread season w/ Tony C's grill direct serve on white bread w/mayo preferrably Dukes at my house. Damn good eating & very simple

YukonRon · April 2016

My XL dome goes higher than the rack. It typically is about 25F hotter. My L&S cooks register 250F when getting grate temp at 225F.
It is a fun journey, those pork steaks looked awesome.
The cost of buying an egg is nothing, compared to owning one. BGE = wallet genocide, welcome to the machine. I gave two, and spend money like I got it, since I bought my first. The most important thing to do is have fun!