- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Pork Steaks [Pics]
Posted on 2/15/22 at 3:48 pm to Tadey
Posted on 2/15/22 at 3:48 pm to Tadey
Pork steaks are awesome. Contest I was in removed brisket and added pork steak to the list of meats you had to cook. Had the butcher cut a butt into 3 steaks. They were about 2 - 2 1/2" thick. Took home 2nd place out of 40 teams.
This post was edited on 2/15/22 at 3:49 pm
0
Posted on 2/15/22 at 5:31 pm to Tadey
Love them. It’s hard to mess them up really.
I usually grill hot and fast. But slow smoked and then sauced at the end similar to ribs is good too.
I usually grill hot and fast. But slow smoked and then sauced at the end similar to ribs is good too.
Posted on 2/15/22 at 6:35 pm to Professor Dawghair
Yep, pork steaks are in the rotation. I usually do them on the Primo, but have done them in a dutch oven.
Posted on 2/15/22 at 8:16 pm to jchamil
quote:
B's BBQ in the Shell Station?
Hell yes baw
Posted on 2/16/22 at 10:37 am to Tadey
Those look great. Pork steaks are a main staple at our deer camp cooked over an open oak wood fire.
Posted on 2/16/22 at 11:05 am to Tadey
I’ve cooked these medium. They were great.
Posted on 2/16/22 at 11:14 am to Saskwatch
quote:
Hell yes baw
They used to do late plates after 9 pm I think. They would load up to go boxes with all of the meat and sides they were going to throw away and you could buy them for like $4.99. It was a lot more food than the regular meat + 2, but you couldn't pick out what was in it. I used to sit in the parking lot and watch them waiting until they closed and put out the late plates for cheap
Posted on 2/16/22 at 2:09 pm to jchamil
I love pork steaks so much I gave up on chops on the q, smoked or done in the house they are once a week at my house. Catch the butte roasts on sale at rouses take a twin pack to butcher have him slice em into steaks and put the irregular ones off side and wrap em separate. I have them wrap the steaks 3 to the pack and wrap that works for us. the one pack of ends and pieces gets either chopped for stew meat or grinder meat.
Posted on 2/16/22 at 2:12 pm to Captain Ray
quote:
done in the house
How do you prepare them inside? Rice and gravy?
Posted on 2/16/22 at 2:22 pm to jchamil
several ways fry em like chops, broil in oven, make gravy, slice into strips and make fajitas, cut in half bread and fry etc etc
Posted on 2/17/22 at 11:52 am to Tadey
Posted on 2/17/22 at 12:31 pm to rmc
OP:
"I cut up some boston butts for Jambalaya meat"
You can also cut butts into to country style ribs. Here in Houston you can get butts for $.99 per pound. Country style ribs are $4 or more. Just buy a butt(s), cut them yourself, save money and have a crapload of ribs.
"I cut up some boston butts for Jambalaya meat"
quote:
so I can cut butts up into steaks
You can also cut butts into to country style ribs. Here in Houston you can get butts for $.99 per pound. Country style ribs are $4 or more. Just buy a butt(s), cut them yourself, save money and have a crapload of ribs.
Posted on 2/17/22 at 2:33 pm to Tadey
Toe shot for the win
Posted on 2/17/22 at 4:13 pm to Tadey
I love pork steaks. Easy, very inexpensive, and delicious. I get them cut about 1-1/4", rubbed, smoked, wrapped in butcher paper, then finished hot with a thin glaze. 
Posted on 2/17/22 at 5:50 pm to Crawfish From Arabi
I was gonna post a pic of mine. I'm glad I didn't now.
Posted on 2/18/22 at 11:12 am to GeauxTigers0107
What is the consensus on temperature for these? I see reviews/recipes that call for anything from 166-195?
I guess it depends on whether you want them to cut like a steak/chop or more fall apart like the full boston butt.
I guess it depends on whether you want them to cut like a steak/chop or more fall apart like the full boston butt.
Posted on 2/18/22 at 1:35 pm to Lunchbox48
anything from 150 up. they are juicy and chewy and delicous at 150. much above 175 they get a lil dry. cook in a pot all the way to over 200 they become fall apart good I prefer mine like steaks so 150 or so is good for me
Posted on 2/18/22 at 1:45 pm to Lunchbox48
I’ve never probed for temperature of a port steak. Just seems over complicating that cut of meat.
Fall apart in gravy, and on the pit, it’s almost impossible to dry out. You want it to cook enough that the fat becomes a lovely part of the bite instead of an aggravation by not being cooked long enough.
Fall apart in gravy, and on the pit, it’s almost impossible to dry out. You want it to cook enough that the fat becomes a lovely part of the bite instead of an aggravation by not being cooked long enough.
Posted on 2/18/22 at 3:03 pm to ragincajun03
I dont own a meat saw and the shoulder blade bone gives me trouble so for years now I have Rouses butchers slice my butte's and make country ribs out of them. They slice and package them the way ya want for free. I get them to p-package my ribs in 3 lb packs and steaks 3 per pack with the irregular ones packaged together. Very cheap and if ou get a couple twin packs one chops one ribs they last me till next time they on sale em usually that is,
Posted on 2/18/22 at 5:16 pm to GeauxTigers0107
quote:
I was gonna post a pic of mine. I'm glad I didn't now.
yeah no shite that looks incredible
Page 2 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News