recipe: Smoked Pork Steak

Right.Brainer · January 2007

A recent post mentioned smoked pork steak, but I did not see a recipe. Can someone please enlighten me? I googled and found a Hawaiin version and I'm guessing that is not I'm looking for. Thanks in advance for any help.[p]Dan (freezing in Philadelphia)

BajaTom · January 2007

Right.Brainer,
I buy 3/4" sliced pork butt to grill. I grill till they are about 1/2 cooked with a nice crust. I grill at about 350/375. I then put them in a pan covered in your favorite BBQ sauce and simmer for a couple hours. They become fall off the bone good. Hope that helps. Good luck, tom http://i5.photobucket.com/albums/y161/philly222/f669936d.jpg

bobbyb · January 2007

Right.Brainer,
Take a look at thirdeye's method.
Bob
[ul][li]thirdeye's pork steak[/ul]

Golfnut · January 2007

<p />Right.Brainer,
Quite possibly my favorite food off the BGE.

thirdeye · January 2007

Hey Bob, thanks for posting that link. Here is a great marinade option that Juggy D. Beerman turned me on to. I need to get his permission to post it on my site, I really like it. (So Juggy ... if you read this give me a yea or nay.)[p]~thirdeye~[p]Yo thirdeye, Here is my marinade recipe that I use for rib tips and pork steaks. Because of the sugars in the marinade, you will have to keep the fire no higher than 250ºF at grate level. I cook indirect too. Since you only cooking two steaks, you might want to halve this recipe. Or you can freeze what you don't use and save it for another time. [p]Uncle Chuck Bob's Piggy Parts Marinade:
1 - 16 oz bottle Sweet and Spicy French Dressing
2 Cups - Apple Juice
1 - 12 Ounce Can Cherry Cola
1 Cup - Lemon Juice
1 Cup - Woeber's Sweet and Spicy Mustard
1/4 Cup - Hot Sauce (Your Choice)
1/4 Cup - BBQ Rub (Your Choice) [p]That marinade is also fairly acidic. Four to six hours works for pork steaks and no more than 12 hours for rib tips. I use a real light coating of sauce at the end. Maull's for the steaks and my rib sauce for the rib tips and riblets.
Lager,
Juggy[p]

Golfnut · January 2007

Bajatom,
I'm going to have to try this method Tom. Looks good!

Car Wash Mike · January 2007

<p />Right.Brainer,
I have put them on top of ribs at 225-250 indirect of direct at 350 until fat is rendered out. Can't go wrong either way.[p]Mike

BajaTom · January 2007

Car Wash Mike,
Those look great! Tom

Car Wash Mike · January 2007

BajaTom,
Thanks, I basically use same temp as ribs. Mist with apple juice/cider vinegar a couple times. My dad goes crazy over them.[p]Mike

Car Wash Mike · January 2007

Bajatom,
Those don't look to shabby themselves. I think I will give that method a try next time.[p]Mike

thirdeye · January 2007

Car Wash Mike,[p]Oh, yeah...those look great. And wonderful color. Cooked that way, the flavor reminds me of spare ribs.[p]~thirdeye~

Golfnut · January 2007

Bajatom,
After you you put them in the pan with the sauce do you leave the temp at 350?[p]Thanks

dhuffjr · January 2007

Car Wash Mike,
About how long for the cook/fat to render out?

Unknown · January 2007

Yo thirdeye, Glad the marinade impressed you enough that you want to post it on your site. As long as I am given credit, I'd be honored to see it listed on your web page.[p]Beers to you,[p]Juggy

thirdeye · January 2007

Juggy,[p]Was hoping you would see my question .... I always try to give credit where it is due & I always ask first.[p]Anyways, next time I update my site, you will be the next "Guest Pit Boss".[p]Beers back to you.[p]~thirdeye~

Unknown · January 2007

Yo thirdeye, I know that you give full credit where credit is due on your sites. I probably shouldn't have listed that stipulation. I'll consider it an honor and a privilege to be the next guest pit boss on your excellent site.[p]Beers in return,[p]Juggy

BajaTom · January 2007

gadgetman,
Your are right. I lower to about 225 range so the steaks will simmer. Good luck, Tom

Car Wash Mike · January 2007

dhuffjr,
Depends on thickness. 3 hours?[p]Mike

recipe: Smoked Pork Steak

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