Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Sunday 1/2 a Day Egging

xfire_ATX
xfire_ATX Posts: 1,147
in EggHead Forum
Got up early to beat the heat and went and put in a long solo ride on the MTB


Came home showered the layer of dirt off me and started Salsa


Added some extra Hatch Chilis in the mix.


Roasting


Chopped up and time to blend


Finished product



While the egg was already ~400 degrees threw a loaf of bread in.


Had about 2 hours before the next phase so I cranked down the bottom, put the Daisy on top and brought the temp down for phase 3

Havent cooked or eaten Pork Steaks since I was 17 or so, on dads Gas Grill.  225 indirect for 45 minutes to put some smoke in them.


Pulled the CGS Oval Deflector and cranked it up.  This is how my Dad cooked them- St Louis Style- High Heat (500) and dunk them in sauce and flip and flip.


And finally we eat.


I forgot how good these are, Mom reminded me a few times that these are her favorite "steak" so Im sure she'll have me do them again.  My Daughter was leary as we dont usually sauce things but she took one bite and was in the do this again camp.
XLBGE, LBGE, Charbroil Gas Grill, Weber Q2000, Old Weber Kettle, Rectec RT-B380, Yeti 65, Yeti Hopper 20, RTIC 20, RTIC 20 Soft Side - Too many drinkware vessels to mention.

Not quite in Austin, TX City Limits
Just Vote- What if you could choose "none of the above" on an election ballot? Millions of Americans do just that, in effect, by not voting.  The result in 2016: "Nobody" won more counties, more states, and more electoral votes than either candidate for president. 
· Share on FacebookShare on Twitter

Comments

  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,902
    @xfire_ATX I must have missed this the first time around. I love this cut but never see it. Is this something you had cut by the butcher? Also, is this something you take to 145°, 160° or up to 200°+? 
    Snellville, GA


    · Share on FacebookShare on Twitter
  • gmanrva
    gmanrva Posts: 424
    Wow, that looks fantastic!! Nice work!
    LGE Mechanicsville Va, XLGE Wake Va., LGE Duck NC.
    Formely Gman2 before password debacle 
    · Share on FacebookShare on Twitter
  • Cornholio
    Cornholio Posts: 1,048
    I missed it the first time as well and my first reaction is.. 1k’ of climbing over 25 miles? Holy moly that’s flat.. 

    Food looks good though  =)
    · Share on FacebookShare on Twitter
  • TechsasJim
    TechsasJim Posts: 2,252
    Awesome!   I used to race mountain bikes when I was younger and also used to go through Cedar Park all the time, my grandparents lived in Lago Vista for 40+ years.  

    Great looking cook and I love the pork steaks-something I never personally cook for some
    reason.  
    LBGE, 28” BS, Weber Kettle, HCI 7.8 SE Texas
    · Share on FacebookShare on Twitter
  • EGGjlmh
    EGGjlmh Posts: 823
    Eggdicted_Dawgfan said:
    @xfire_ATX I must have missed this the first time around. I love this cut but never see it. Is this something you had cut by the butcher? Also, is this something you take to 145°, 160° or up to 200°+? 
    Pork steaks are usually a pork butt that is sliced. Usually cook to a minimum of 145

    They are actually really good!

    1MBGE 2006, 1LBGE 2010, 1 Mini Max, Fathers Day 2015

    · Share on FacebookShare on Twitter

Categories