Heritage Pork Steaks

Wanasmoke

Special cut from the butcher today - inch and a half boneless shoulder pork steaks. On the egg at 275 indirect with cherry wood chunks. Seared on the gasser quickly when they hit 160 IT. Back on the egg to finish. Probably pulled them off a touch too soon @ 185 IT. Some of the meatier parts needed to tenderize a bit more.  May be better wrapped for a bit then sauced and finished.  All in all a unique cut and especially tasty being heritage hog. 

marysvilleksegghead

sure looks good!
what breed of heritage hog?

Wanasmoke

marysvilleksegghead said:

sure looks good!
what breed of heritage hog?

@marysvilleksegghead  It was Berkshire I believe. They have others from time to time. Great place- easy to spend $$

JohnEggGio

Looks beautiful!  

BGEChicago

Wish I had your butcher, what a great meal. Love the sprouts with meat!

thetrim

Did you season or did the butcher man do that for you?  If you did, I'd love to hear what you used!

Great job.

Wanasmoke

thetrim said:

Did you season or did the butcher man do that for you?  If you did, I'd love to hear what you used!

Great job.

@thetrim  It was their rub.... seemed like it had some sugar in it and a good bit of pepper

dbCooper

Very nice!

YukonRon

I had some thick pork steaks I roasted like I do a butt, probably the wrong thing to do, however they came out pretty tasty. They should have with all the brining and rub I did to them before putting them on to cook.

Your cook looks incredible. I will have to try that on my next attempt. I just never thought about cooking them like chops. It has to be a time saver.

Thank you for posting such a beautiful cook.

bluebird66

Now that's a tasty meal!