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Pork Steaks
Posted on 9/25/20 at 10:44 pm
Posted on 9/25/20 at 10:44 pm
Getting some prep in tonight for tomorrow. Realized I didn't take enough butts out so have a couple more defrosting. Only the second time doing these, hoping for a repeat of the last cook and that it wasn't just dumb luck the first time.
This post was edited on 9/25/20 at 10:46 pm
11
Posted on 9/25/20 at 11:13 pm to ruger35
I love pork steaks with Hebert's seasoning and Pig Stand basting in the smoker 
Posted on 9/26/20 at 1:24 am to Jimmy2shoes
I cooked some on open fire cowboy pit last weekend. Freaking delicious. Salt, pepper and garlic powder. Cooked medium!
Posted on 9/26/20 at 1:44 am to ruger35
I buy them pre-seasoned at Adrien’s. Other than a ribeye, it’s my favorite cut of meat.
Posted on 9/26/20 at 6:05 am to ruger35
They are great because they have enough fat in them not to dry out on the gril
Posted on 9/26/20 at 6:52 am to ruger35
Did you slice the steaks yourself, or did they come that way? The only ones I see pre-sliced are too thin.
What's the plan to cook them? I am interested in adding this to my lineup.
Been planning to use Tootsie Tomanetz’s (Snows) recipe/approach described in Texas Monthly. LINK
What's the plan to cook them? I am interested in adding this to my lineup.
Been planning to use Tootsie Tomanetz’s (Snows) recipe/approach described in Texas Monthly. LINK
Posted on 9/26/20 at 7:47 am to ruger35
I love Pork Steaks.
I smoke them till about 135, them see them. Come out fantastic. Simply rub or just Salt and Pepper most of the time for seasoning.
I smoke them till about 135, them see them. Come out fantastic. Simply rub or just Salt and Pepper most of the time for seasoning.
Posted on 9/26/20 at 7:56 am to CHEDBALLZ
The gas station/grill on the S/E corner at the street light on Hwy. 61 in Woodville MS. smokes them in the morning and has them out everyday between 9 and 10 o’clock. They add some teriyaki and Lea Perrin to there’s. Use oak. If you are ever by there in the late mornings stop and try some. Best I have ever had.
Posted on 9/26/20 at 8:06 am to Twenty 49
quote:
Did you slice the steaks yourself, or did they come that way? The only ones I see pre-sliced are too thin.
What's the plan to cook them? I am interested in adding this to my lineup.
Been planning to use Tootsie Tomanetz’s (Snows) recipe/approach described in Texas Monthly. LINK
Cut them myself, just a couple Boston butts. Plan on throwing them on the Santa Maria and going 250-300. I'm going to try the same base mop recipe that you linked from Texas Monthly.
This post was edited on 9/26/20 at 8:47 am
Posted on 9/26/20 at 8:34 am to Potchafa
quote:
cooked some on open fire cowboy pit last weekend. Freaking delicious. Salt, pepper and garlic powder. Cooked medium!
What temp are you calling medium for these? The last time I cooked them I think we still took them to 185-190 range.
Posted on 9/26/20 at 9:33 am to ruger35
I know what I’m cooking this week!
The wife and kids are excited.
The wife and kids are excited.
Posted on 9/26/20 at 10:34 am to ruger35
I cook pork steaks twice a week. They are ridiculously cheap and absolutely delicious! Meat candy!
Posted on 9/26/20 at 11:11 am to Got Heeem
I've never done a pork butt this way.
So reverse sear? Rub and then smoke 'til 135 before searing?
Why hasn't anybody posted this before?
So reverse sear? Rub and then smoke 'til 135 before searing?
Why hasn't anybody posted this before?
Posted on 9/26/20 at 11:28 am to Jax-Tiger
I'm not reverse searing, I'm just leaving them at 250-300 above a bed of coals the entire time. Previously I've gotten the internal temp up closer to 200. I'll be mopping with some added heat to the mop sauce.
I'm going more of this style, which the Chud Box is a perfect cooker for this. Was going to put a deposit on one until this 250 gallon tied up all my free cooking money.
Snow's BBQ replica pork steak
I'm going more of this style, which the Chud Box is a perfect cooker for this. Was going to put a deposit on one until this 250 gallon tied up all my free cooking money.
Snow's BBQ replica pork steak
This post was edited on 9/26/20 at 11:29 am
Posted on 9/26/20 at 7:40 pm to ruger35
How did they turn out?
Posted on 9/27/20 at 12:07 am to Twenty 49
Pretty darn good! Tried my own rub concoction and ended up adding a mustard bbq sauce and some Smokin Jalapeno rub to the mop. They took around 6 hours total, was getting tired of waiting and getting ready for the fights so we did wrap them in foil to speed them along.
These would be great in a direct fire cooker like a Chud Box. Much easier to regulate a consistent heat to them than an open fire Santa Maria like I was using. Still not very hard, just adjusting the grates. I actually have a full size hotel pan with 7-8 more steaks I ran out of time cooking and am giving away tomorrow. Coworker will be eating good!
These would be great in a direct fire cooker like a Chud Box. Much easier to regulate a consistent heat to them than an open fire Santa Maria like I was using. Still not very hard, just adjusting the grates. I actually have a full size hotel pan with 7-8 more steaks I ran out of time cooking and am giving away tomorrow. Coworker will be eating good!
Posted on 9/27/20 at 9:13 pm to ruger35
Watch Rouses for their Boston butt sale get them to slice ya some steaks. package them the way ya want. I got a twin pack sliced into steaks and packaged 3 steaks to the pack The wife fried a pack enough for 2 meals they were .88$ a lb
Posted on 9/27/20 at 10:14 pm to ruger35
Any idea what temp you cooked them til?
Posted on 9/27/20 at 10:23 pm to SUB
They stalled for a while in the 150-160ish range. Once I flipped them and they had good color on both sides almost all were wrapped around 162-165. A couple of thin ones were in the 180s. I took them all to 195-200. A couple maybe past 200.
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