Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

How to cook pork steaks direct

Unknown
Unknown
edited November -0001 in EggHead Forum
HI BGE Fans
Does anyone have any tips on how to cook
pork steaks direct on BGE? Like what temp
and how often to turn? I am a direct cook fan
cause I just like flavor better thats all.
Any help appreciated. thanks BullyC
· Share on FacebookShare on Twitter

Comments

  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    I like to set the steak set in EVOO with rub for a few minutes and cook hot and fast. 450-500 range, get that fat out of there.
    pksteak.jpg

    Mike
    · Share on FacebookShare on Twitter
  • thirdeye
    thirdeye Posts: 7,428
    DSC06798JPGaaajpga2.jpg

    8b20705e.jpg

    I do them raised direct, usually without sauce for me, but most folks like them sauced. I cover the pork steak basics in the recipe section of my cookin' site.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
    · Share on FacebookShare on Twitter
  • Unknown
    Unknown
    Hi Carwash Mike
    Thanks for the tip on cooking pork steak direct. I will try that, Sounds interesting.
    Neat thing about BGE IS Temp control. Plus
    even direct charcoal is not as close as say
    a Weber, As a matter of fact I want to sell My weber after I have gotten to love my BGE.
    Thanks BullyC
    · Share on FacebookShare on Twitter
  • jeffinsgf
    jeffinsgf Posts: 1,259
    Bully,

    I consider pork steaks to be one of my signature cooks. I do them direct, with a medium hot to hot fire (like Mike, 400 to 500). I did them for years at the fire ring height. I've just started learning the value of a raised grid, and will do my pork steaks at an elevated level on my next go around.

    Dust liberally with your favorite spice blend (Bad Byron's Butt Rub, Dizzy Pig "Dizzy Dust", and New Orleans School of Cooking's "Joe's Stuff" all work equally well). Bring to room temp. Throw on the fire, watch very closely, turn often and slather liberally with your favorite barbecue sauce (mine is Gates Original from KC) when the fat veins are almost fully rendered.
    · Share on FacebookShare on Twitter
  • Unknown
    Unknown
    Hi Thirdeye
    thanks for tip on pork steaks, 2 questions
    At about 300 how often do you turn pork steaks? What does raised direct mean?
    Does it just mean that since grate is
    high above charcoal its raised? Or do you just put enough charcoal in for a hour or so fire? Thanks Bullyc
    · Share on FacebookShare on Twitter
  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    What is it with Gates Orginal and pork steaks, my favorite as well.

    Mike
    · Share on FacebookShare on Twitter
  • Unknown
    Unknown
    For all the pork steak guys who helped.
    Hey guys thanks for all the tips on pork steaks, I will try them all. Try this next time. Marinate in A favorite Steak sauce
    for 2 or 3 hours, Sprinkle on your favorite
    seasoning, bbq till almost done, then glaze with favorite BBQ sauce, Wow what a flavor.
    That steak sauce really does it for me,even
    though its a steak sauce. thanks BullyC
    · Share on FacebookShare on Twitter
  • Unknown
    Unknown
    Hi Jeffinsgf
    Thanks for tip on pork steak direct cooking.
    Question? My grate is on top of firering.
    How do you get it higher?
    thanks BullyC
    · Share on FacebookShare on Twitter
  • jeffinsgf
    jeffinsgf Posts: 1,259
    Agreed, but then, I like Gates Original on corn flakes. :woohoo:
    · Share on FacebookShare on Twitter
  • jeffinsgf
    jeffinsgf Posts: 1,259
    There's another thread running currently on the same subject. The easiest way is to get three fire brick splits. Set them on the fire ring and then put the grid on top of that. You might also want to look at the options available from http://www.ceramicgrillstore.com
    · Share on FacebookShare on Twitter
  • Unknown
    Unknown
    Hi Thirdeye

    I saw your video on cooking pork steaks raised-direct. Question? What do I use to get
    my grate that high in the fire-box? it looks like it is only about 1-2 inches from top of egg. Thanks BullyC
    · Share on FacebookShare on Twitter
  • thirdeye
    thirdeye Posts: 7,428
    I probably turn them 3 or 4 times. I fill the firebox about 3/4 full, but start a small fire. Raised direct is having the cooking level higher than the normal position (on top of the fire ring). You can do this several different ways...

    DSCN0097-O.jpg

    DSC03563.jpg

    00e8f14a.jpg

    This would be very raised direct

    DSC02690a.jpg
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
    · Share on FacebookShare on Twitter
  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    Okay, but verges on sick. :woohoo: Make sure you get on RD for a meet and greet and after party. He could really have a big fest.

    Mike
    · Share on FacebookShare on Twitter
  • thirdeye
    thirdeye Posts: 7,428
    Wow, I had forgotten about that snazzy video. In early '08 I planned on filming some cooks.....you can see I didn't get very far.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
    · Share on FacebookShare on Twitter
  • jeffinsgf
    jeffinsgf Posts: 1,259
    If RD doesn't do it, we can all get together at my place. I'm about 10 miles north and have 10 acres. Enough room for lots of Eggheads. :silly:
    · Share on FacebookShare on Twitter
  • Kokeman
    Kokeman Posts: 822
    If you like them sauced, cook them raised direct with your favorite rub. Then simmer in sauce for a hour or 2 they will be very tender.
    · Share on FacebookShare on Twitter
  • mdevers
    mdevers Posts: 20
    I'm sure I'll regret this question after answer but what is EVOO?

    Mike
    · Share on FacebookShare on Twitter

Categories