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Slow cooked pork steaks

Cooked these raised with the WOO Ring but slower this time.
Really came out great!


Thank you,
Darian

Galveston Texas

Comments

  • EggNorthEggNorth Posts: 1,509
    Looks great,  nice idea for the side.
    Dave
    Cambridge, Ontario - Canada
    Large (2010), Mini Max (2015), Large garden pot (2018)
  • RRPRRP Posts: 24,880
    just had to throw down the pork steak gantlet again didn’t you? ;) 

    Looks great!
    Re-gasketing America one yard at a time.
  • Photo EggPhoto Egg Posts: 11,619
    RRP said:
    just had to throw down the pork steak gantlet again didn’t you? ;) 

    Looks great!
    Just trying to keep up with you Ron.
    These really were much better from than the last batch. They were even from the same package as last ones. Pulled from the freezer last night. I honestly was not looking foreword to eating these again. Was a pleasant surprise.
    Thank you,
    Darian

    Galveston Texas
  • RRPRRP Posts: 24,880
    well, Sir…last week I also egged another set and like you from the same package (meaning same pig just like you) but this time I applied rub to both sides, but otherwise I swear I did everything else the same. But the second attempt was not as good - too dried out. Soooo I think I’ll go back to my first successful cook since I have 8 more in my freezer!
    Re-gasketing America one yard at a time.
  • calikingcaliking Posts: 17,020
    Looks good! Great color on those.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Photo EggPhoto Egg Posts: 11,619
    caliking said:
    Looks good! Great color on those.
    I brushed 1 side with that fancy Soy Sauce. Was afraid of making it to salty, but I could have done both sides.
    Thank you,
    Darian

    Galveston Texas
  • RRPRRP Posts: 24,880
    Photo Egg said:
    caliking said:
    Looks good! Great color on those.
    I brushed 1 side with that fancy Soy Sauce. Was afraid of making it to salty, but I could have done both sides.
    Excuse my unfamiliarity with the term “fancy soy sauce” - is that the same as “dark soy sauce” which I love, but have a problem finding locally sometimes? 
    Re-gasketing America one yard at a time.
  • Photo EggPhoto Egg Posts: 11,619
    RRP said:
    Photo Egg said:
    caliking said:
    Looks good! Great color on those.
    I brushed 1 side with that fancy Soy Sauce. Was afraid of making it to salty, but I could have done both sides.
    Excuse my unfamiliarity with the term “fancy soy sauce” - is that the same as “dark soy sauce” which I love, but have a problem finding locally sometimes? 
    Kind of an inside poke at @caliking
    His past post got me to buy this expensive stuff.

    Thank you,
    Darian

    Galveston Texas
  • loco_engrloco_engr Posts: 5,477
    Darian . . . nothing better than grilled pok and some beans!
    aka marysvilleksegghead, moved to Basehor,KS 2/26/2021
    moved to Lansing, KS 1/19/2022
    Lrg 2008
    mini 2009
    XL 2021
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
  • ColbyLangColbyLang Posts: 2,316
    @Photo Egg, how low and slow? Y’all got me wanting pork steaks now
  • ThatgrimguyThatgrimguy Posts: 4,495
    edited September 24
    On the note of fancy soy sauce... I just found 5 liters of this Japanese Kikkoman for only $25 delivered with Prime.

    it’s less salty than American red label but more umami. And it’s 100% better than the green label.





    XL, Small, Mini & Mini Max Green Eggs, KJ III, Shirley Fab Trailer, Pitmaker Vault, Blackstone Griddle, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s
  • Photo EggPhoto Egg Posts: 11,619
    On the note of fancy soy sauce... I just found 5 liters of this Japanese Kikkoman for only $25 delivered with Prime.

    it’s less salty than American red label but more umami. And it’s 100% better than the green label.





    That’s fantastic.
    ‘Thanks for the heads up!
    Thank you,
    Darian

    Galveston Texas
  • Photo EggPhoto Egg Posts: 11,619
    ColbyLang said:
    @Photo Egg, how low and slow? Y’all got me wanting pork steaks now
    I started with temp about 250 and let it slowly climb to around 300 while flipping every 5-7 minutes. I brushed 1 side with soy sauce when pork hit 160 and pulled it on next flip. It had a little crust from seasoning rub but still moist and tender. These were not very thick and not super awesome but a solid dinner for sure.
    Thank you,
    Darian

    Galveston Texas
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