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Tootsie Tomanetz’s (Snows Bbq) Pork Steaks

2

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  • JohnInCarolina
    JohnInCarolina Posts: 32,764
    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've made a note never to piss you two off." - Stike
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  • JohnInCarolina
    JohnInCarolina Posts: 32,764
    DoubleEgger said:
    Today’s vocabulary word is unctuous. 

    It’s funny but, prior to today, I’d only heard this adjective applied to used car salesmen…
    "I've made a note never to piss you two off." - Stike
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  • Legume
    Legume Posts: 15,265
    Word power assignment for the day: Craft a pickup line that uses the word unctuous.
    Love you bro!
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  • Stormbringer
    Stormbringer Posts: 2,251
    JohnInCarolina said:
    DoubleEgger said:
    Today’s vocabulary word is unctuous. 

    It’s funny but, prior to today, I’d only heard this adjective applied to used car salesmen…
    Haha brilliant.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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  • dbCooper
    dbCooper Posts: 2,452
    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?
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
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  • Stormbringer
    Stormbringer Posts: 2,251
    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
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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  • Botch
    Botch Posts: 16,287
    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.  
    ___________

    "When small men begin to cast big shadows, it means that the sun is about to set."

    - Lin Yutang


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  • JohnInCarolina
    JohnInCarolina Posts: 32,764
    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.
    "I've made a note never to piss you two off." - Stike
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  • dbCooper
    dbCooper Posts: 2,452
    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.
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
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  • Eggpharmer
    Eggpharmer Posts: 503
    Boston butt is a cut from the shoulder. 

    These are typically a Boston butt cut into steaks.

    Hopefully that helps?
    Austin, TX
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  • dbCooper
    dbCooper Posts: 2,452
    @Eggpharmer - That is helpful, thank you.  Butts it will be.
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
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  • booksw
    booksw Posts: 499
    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 :( 
    Johns Is, SC

    L/MiniMax Eggs
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,136
    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. 
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,136
    edited July 14
    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. 
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,136
    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. 
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,136
    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. 
    Keepin' It Weird in The ATX FBTX
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  • JohnInCarolina
    JohnInCarolina Posts: 32,764
    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.
    "I've made a note never to piss you two off." - Stike
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  • booksw
    booksw Posts: 499
    Boneless it is!!
    Johns Is, SC

    L/MiniMax Eggs
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  • Stormbringer
    Stormbringer Posts: 2,251
    edited July 27
    Doing this tonight 👍 SWMBO suggested swapping the mustard powder for Ras El Hanout. 
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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  • Stormbringer
    Stormbringer Posts: 2,251
    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. 
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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  • JohnInCarolina
    JohnInCarolina Posts: 32,764
    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.
    "I've made a note never to piss you two off." - Stike
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  • Stormbringer
    Stormbringer Posts: 2,251
    Really hoping this is wrong 😮


    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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  • Stormbringer
    Stormbringer Posts: 2,251
    edited July 27
    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. 


    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,136
    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. 
    Keepin' It Weird in The ATX FBTX
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  • Stormbringer
    Stormbringer Posts: 2,251
    Getting closer 175F now and it’s starting to loosen 


    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,136
    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. 
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,136
    That looks fantastic.  They are so good. Glad you enjoyed. 
    Keepin' It Weird in The ATX FBTX
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  • Stormbringer
    Stormbringer Posts: 2,251
    edited July 27
    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. 
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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  • lousubcap
    lousubcap Posts: 34,077
    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.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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