Pork Steaks & Chicken Legs on the BGE?

Snake · March 2008

Anybody have any advice for cooking pork steaks on the BGE? I'm going to tried to keep the egg at 275 and add some mesquite wood chips. I have no idea how long they will take so I will be carefully monitoring the cook. [p]I'm also going to use some the wing techniques I have read in the forum to cook some Chicken Legs at the same time I am cooking the pork steaks. [p]Wish me luck. [p]For those who are not familar with pork steaks. [p]Pork steaks are cut from pork shoulder blade (Boston) roast. Like the roasts, the steaks are flavorful and contain a significant amount of fat, which helps keep them moist while cooking. Because the pork steak is cut from an active muscle location on the pig, it is less tender than some other cuts. It is also referred to as "blade steak."

Car Wash Mike · March 2008

Do you like Mesquite? I can't stand it. I think pork is best with a fruit wood. Low and slow, 225-235. Get that fat rendered out.

Mike

bandit007 · March 2008

http://playingwithfireandsmoke.blogspot.com/2002/10/pork-steaks.html
they are great this way

JLOCKHART29 · March 2008

Have you tryed Trexing the pork? I love it that way. Cooked medium rare they remind me of lamp alittle. Just coat with salt and cracked pepper THEN add some rosemerry. Trex as usuall. Cook your bird first then crank up the temp. Stake will not take long.

Beanie-Bean · March 2008

Some pork steaks done low-and-slow, along with JL's favorite beer glass:

JLOCKHART29 · March 2008

Nothing like a few cold Amber Bocks in one of those cool glasses..... Hear kitty, kitty, kitty!!!! :woohoo: You ever order that shot glass for your young daughter? Start'er right! :laugh:

Pork Steaks & Chicken Legs on the BGE?

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