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Snow’s Pork Steaks on BGE?

7smcb7
7smcb7 Posts: 27
in EggHead Forum
Has anyone done Snows-style pork steaks on the Egg?

https://www.texasmonthly.com/bbq/tootsie-tomanetzs-pork-steak/

I’m wondering what the best adaptation is - going for 250/275 direct on a raised grid or indirect? Either way I am thinking a reverse sear to finish them. 

Any advice welcome. 
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,181
    Raised, direct heat, 275. They are fantastic btw. You are going to be happy. 
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,181
    edited July 2020
    You won’t need a reverse sear btw. They will be charred crispy goodness just going raised direct. 
    Keepin' It Weird in The ATX FBTX
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  • 7smcb7
    7smcb7 Posts: 27
    Thanks. Any estimate in how long for 2 inch steaks to (I am guessing) internal 190?
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,181
    7smcb7 said:
    Thanks. Any estimate in how long for 2 inch steaks to (I am guessing) internal 190?
    I r only done them once but really need to do them again. It took several hours. (3-4?). I don’t recall what the internal
    was when I did them but 180-190 sounds right. They were definitely not falling apart like pulled pork. They were steaky 
    Keepin' It Weird in The ATX FBTX
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  • 7smcb7
    7smcb7 Posts: 27
    One more question - for you and the hive mind. For smoke I am thinking an oak chunk or two - right?
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  • Mattman3969
    Mattman3969 Posts: 10,458
    edited July 2020
    Oak will be fine.  Maybe add a chunk of cherry if you’ve got it.  Cherry is killer on pork and helps give a nice color 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • SGH
    SGH Posts: 28,989
    7smcb7 said:
    Has anyone done Snows-style pork steaks on the Egg?

    I love pork steaks. They, along with country style ribs are two of my wife’s favorites. I do a mock variation of the method you linked above. 
    Rather than use lump, I burn down a large Weber chimney starter full of oak (chunks, twigs, limbs and/or small sticks. I use pure oak coals. No lump. Once it is all glowing red I dump it in BGE and set up for raised direct. I cook them raised direct at the highest level of the AR. 
    Rather than always going to the trouble of making a mop, I but this in sale at Piggly Wiggly for less than two bucks. It is outstanding on pork steaks. My version is basically the same as hers. I’m just doing it on a BGE. It serves the same purpose, it just handles smaller amounts. And as far as the mop, I’m buying it instead of making it. 


    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,989
    7smcb7 said:
    One more question - for you and the hive mind. For smoke I am thinking an oak chunk or two - right?
    2 - 4 is perfect. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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