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Heritage Pork Steaks
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Wanasmoke
Posts: 388
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.
LBGE in Elm Grove, WI
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@marysvilleksegghead It was Berkshire I believe. They have others from time to time. Great place- easy to spend $$marysvilleksegghead said:sure looks good!
what breed of heritage hog?LBGE in Elm Grove, WI -
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Wish I had your butcher, what a great meal. Love the sprouts with meat!Chicago, IL BGE XL BGE Mini Webber Charcoal / Elmhurst, IL
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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.=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
Very nice!
LBGE, LBGE-PTR, 22" Weber, Coleman 413GGreat Plains, USA -
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."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Now that's a tasty meal!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va
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