Tootsie Tomanetz’s (Snows Bbq) Pork Steaks

JohnInCarolina

dbCooper said:

I'll be giving these a go this week.  Looking for advice when I visit the butcher, should I request they be cut from the shoulder or butt?

The latter if you’re looking for boneless.

JohnInCarolina

DoubleEgger said:

Today’s vocabulary word is unctuous. 

https://www.merriam-webster.com/dictionary/unctuous

It’s funny but, prior to today, I’d only heard this adjective applied to used car salesmen…

Legume

Word power assignment for the day: Craft a pickup line that uses the word unctuous.

Stormbringer

JohnInCarolina said:

DoubleEgger said:

Today’s vocabulary word is unctuous. 

https://www.merriam-webster.com/dictionary/unctuous

It’s funny but, prior to today, I’d only heard this adjective applied to used car salesmen…

Haha brilliant.

dbCooper

JohnInCarolina said:

dbCooper said:

I'll be giving these a go this week.  Looking for advice when I visit the butcher, should I request they be cut from the shoulder or butt?

The latter if you’re looking for boneless.

I can get Butts and Shoulders bone in or out.  Thinking Butts would be better due to more marbling or are shoulders preferred for these steaks?

Stormbringer

I thought pork butt and shoulder were the same. Every day is a school day here, it’s great. https://www.americastestkitchen.com/cooksillustrated/articles/1214-the-difference-between-pork-butt-and-pork-shoulder

Botch

Stormbringer said:

I thought pork butt and shoulder were the same. Every day is a school day here, it’s great. https://www.americastestkitchen.com/cooksillustrated/articles/1214-the-difference-between-pork-butt-and-pork-shoulder

Thank you; I did too.  

JohnInCarolina

dbCooper said:

JohnInCarolina said:

dbCooper said:

I'll be giving these a go this week.  Looking for advice when I visit the butcher, should I request they be cut from the shoulder or butt?

The latter if you’re looking for boneless.

I can get Butts and Shoulders bone in or out.  Thinking Butts would be better due to more marbling or are shoulders preferred for these steaks?

I have only done butts, so I can’t say for sure.  The recipe in Texas Monthly indicates four steaks cut from a shoulder, so take it for what it’s worth.

dbCooper

JohnInCarolina said:

dbCooper said:

JohnInCarolina said:

dbCooper said:

I'll be giving these a go this week.  Looking for advice when I visit the butcher, should I request they be cut from the shoulder or butt?

The latter if you’re looking for boneless.

I can get Butts and Shoulders bone in or out.  Thinking Butts would be better due to more marbling or are shoulders preferred for these steaks?

I have only done butts, so I can’t say for sure.  The recipe in Texas Monthly indicates four steaks cut from a shoulder, so take it for what it’s worth.

 @The Cen-Tex Smoker said he used a shoulder.  The Texas Monthly article uses Butt and Shoulder seemingly interchangeably, this is why I am looking for clarification on which is preferred.

Eggpharmer

Boston butt is a cut from the shoulder. 

These are typically a Boston butt cut into steaks.

Hopefully that helps?

dbCooper

@Eggpharmer - That is helpful, thank you.  Butts it will be.

booksw

My butcher said he can only get these for me if they are boneless- not bone-in.  I am thinking that @The Cen-Tex Smoker cooked bone-in and maybe @JohnInCarolina cook was boneless...?  I am going to try the boneless but I won't be able to for a few weeks :( 

The Cen-Tex Smoker

dbCooper said:

JohnInCarolina said:

dbCooper said:

JohnInCarolina said:

dbCooper said:

I'll be giving these a go this week.  Looking for advice when I visit the butcher, should I request they be cut from the shoulder or butt?

The latter if you’re looking for boneless.

I can get Butts and Shoulders bone in or out.  Thinking Butts would be better due to more marbling or are shoulders preferred for these steaks?

I have only done butts, so I can’t say for sure.  The recipe in Texas Monthly indicates four steaks cut from a shoulder, so take it for what it’s worth.

 @The Cen-Tex Smoker said he used a shoulder.  The Texas Monthly article uses Butt and Shoulder seemingly interchangeably, this is why I am looking for clarification on which is preferred.

We use it interchangeably here. I guess the whole shoulder would include the picnic as well but this recipe is for butt. Bone in is as good as boneless. 

The Cen-Tex Smoker

JohnInCarolina said:

dbCooper said:

JohnInCarolina said:

dbCooper said:

I'll be giving these a go this week.  Looking for advice when I visit the butcher, should I request they be cut from the shoulder or butt?

The latter if you’re looking for boneless.

I can get Butts and Shoulders bone in or out.  Thinking Butts would be better due to more marbling or are shoulders preferred for these steaks?

I have only done butts, so I can’t say for sure.  The recipe in Texas Monthly indicates four steaks cut from a shoulder, so take it for what it’s worth.

We don’t really see picnic too much here so shoulder and butt are used interchangeably here to mean the Boston butt cut of the shoulder. 

The Cen-Tex Smoker

booksw said:

My butcher said he can only get these for me if they are boneless- not bone-in.  I am thinking that @The Cen-Tex Smoker cooked bone-in and maybe @JohnInCarolina cook was boneless...?  I am going to try the boneless but I won't be able to for a few weeks :( 

Mine were boneless but either way is good. 

The Cen-Tex Smoker

Eggpharmer said:

Boston butt is a cut from the shoulder. 

These are typically a Boston butt cut into steaks.

Hopefully that helps?

This is correct. 

JohnInCarolina

The Cen-Tex Smoker said:

booksw said:

My butcher said he can only get these for me if they are boneless- not bone-in.  I am thinking that @The Cen-Tex Smoker cooked bone-in and maybe @JohnInCarolina cook was boneless...?  I am going to try the boneless but I won't be able to for a few weeks :( 

Mine were boneless but either way is good. 

Mine too.

booksw

Boneless it is!!

Stormbringer

Doing this tonight 👍 SWMBO suggested swapping the mustard powder for Ras El Hanout. 

Stormbringer

It's on now ... I made the sauce and applied it, it was quite liquid-y I was expecting it to have more of a BBQ sauce consistency. We'll see how it goes. I also added barrel aged maple syrup to the sauce, that goes quite nicely with ral el hanout. 

JohnInCarolina

Stormbringer said:

It's on now ... I made the sauce and applied it, it was quite liquid-y I was expecting it to have more of a BBQ sauce consistency. We'll see how it goes. I also added barrel aged maple syrup to the sauce, that goes quite nicely with ral el hanout. 

Really looking forward to seeing what you do with this cook, my friend.

Stormbringer

Really hoping this is wrong 😮

Stormbringer

Looking good so far ... I'm using the Meater+ as a guide, the shoulder feels firm at the moment, it's at 150F IT. I guess it will loosen up as the connective tissue melts. 

The Cen-Tex Smoker

Stormbringer said:

Looking good so far ... I'm using the Meater+ as a guide, the shoulder feels firm at the moment, it's at 150F IT. I guess it will loosen up as the connective tissue melts. 

Yes. They need to go to at least 180 before they get tender. 

Stormbringer

Getting closer 175F now and it’s starting to loosen 

The Cen-Tex Smoker

Stormbringer said:

Getting closer 175F now and it’s starting to loosen 

You are close. That looks pretty damn good. You are in for a treat. 

Stormbringer

That was phenomenal 

The Cen-Tex Smoker

That looks fantastic.  They are so good. Glad you enjoyed. 

Stormbringer

Just finished dinner, that was amazing, SWMBO approves. The maple syrup really made the sauce work, and complimented the ras el hanout perfectly. The sauce / mop recipe was as per the original link that @The Cen-Tex Smoker put up, replacing the mustard power with the ras el hanout and worcester sauce with maple syrup. I pulled it at 190F, rested it for 10 mins then carved and served. Also I didn't need to use any oak, the aromatics from the fat dripping onto coals was fine.

I cooked it in the large raised up using the PSWoo and extender grid. Seeing the result I don't think it would have worked in the MMX so well, I suspect it would have been a little too close to the heat source. 

It took just over 5 hours to cook. 

Another classic Cen-Tex pork recipe done. 

lousubcap

Stormbringer said:

That was phenomenal 

What a great photo spread and cook/banquet right there.  Never a doubt.  
As an aside, your chips/frys photos are always incredible.  Your process is quite dialed in.  I recall you always use the same pedigree spud and it clearly delivers.  Most excellent.