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re: Pork Steaks
Posted on 9/27/20 at 11:11 pm to Captain Ray
Posted on 9/27/20 at 11:11 pm to Captain Ray
So they cut them frozen? Seems like using the saw on frozen butts would be the way to do it. and how thick are you guys having them cut? Pork chop thickness or thicker?
2
Posted on 9/27/20 at 11:28 pm to Icansee4miles
I cut mine myself. These were all done 2" thick. If you want to cut down on cooking time you could go lower, but I would keep it 1.5" minimum if it were me.
Posted on 9/27/20 at 11:45 pm to Icansee4miles
If you're scared get a little white dog old man.
Posted on 9/27/20 at 11:53 pm to Tiger Ryno
I can cook circles around you boi. At least I have the guts to leave my shelter occasionally. Hell, I make more beer shares with the H-Town boys than you do
Posted on 9/28/20 at 8:32 am to ruger35
Pork steaks have got to be the easiest cut of meat to cook. The last thing you need to overthink (ie worrying about internal temperature and all that bullshite).
Season the day before (if you have the time), let sit in the fridge, throw over coals or wood and baste gently with whatever sauce you like. Or not sauce. Great that way as well.
Also, if in the mood for a gravy, they make an excellent one over rice or mashed potatoes. Either do a meat grease gravy, or a roux based like a fricasse.
Season the day before (if you have the time), let sit in the fridge, throw over coals or wood and baste gently with whatever sauce you like. Or not sauce. Great that way as well.
Also, if in the mood for a gravy, they make an excellent one over rice or mashed potatoes. Either do a meat grease gravy, or a roux based like a fricasse.
Posted on 9/28/20 at 9:16 am to ruger35
quote:
I took them all to 195-200. A couple maybe past 200
They didn't shred at that temp?
Posted on 9/28/20 at 9:41 am to SUB
Speaking of temp isn't 135 pretty low for pork? 135 is a beef cooking temp for medium rare.
USDA recommendation is at least 145 for pork steaks.
USDA recommendation is at least 145 for pork steaks.
Posted on 9/28/20 at 10:09 am to yattan
quote:
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.
Whitetails?
Posted on 9/28/20 at 10:41 am to ruger35
I’ve never made these. I might give it a shot over the weekend
Posted on 9/28/20 at 10:43 am to CaptSpaulding
quote:
pretty basic reverse sear.
He seared then moved to indirect, reverse sear would be the opposite.
Posted on 9/29/20 at 8:01 am to ruger35
I wonder if you could cook them using the Snow's method on a Green Egg with lump coal and wood chunks?
My big concern would be trying to create enough distance from your coals to the meat, so they don't over char/cook during the cook.
I have a grill extender that adds an additional grill above the main grate, so that gets me about 10 more inches higher.
If able, I'll try this weekend and report back.
My big concern would be trying to create enough distance from your coals to the meat, so they don't over char/cook during the cook.
I have a grill extender that adds an additional grill above the main grate, so that gets me about 10 more inches higher.
If able, I'll try this weekend and report back.
Posted on 9/29/20 at 9:41 am to Norla
quote:
I wonder if you could cook them using the Snow's method on a Green Egg with lump coal and wood chunks?
That would be my concern with a Weber Kettle. I believe, if I'm not mistaken, Snow's cooks on an open pit? If that's the case the Egg is going to just be a low and slow cook, like a butt. With the deflector, you won't get the juices hitting the hot coals/wood.
I may try this on the kettle, and put the steaks on the raised shelf directly over the coals and leave the lid open...
Or I could cook it like a butt 'til it reaches internal of 190+ and then sear it for a minute...
Posted on 9/29/20 at 2:51 pm to Jax-Tiger
I cook pork steaks all the time on a green egg... I season about an hr before cook and I sear them at 400 on both sides just like a ribeye. Then baste with a BBQ right before pulling off.
Posted on 9/29/20 at 4:07 pm to ruger35
Do most places sell the butts without the bone? I've only seen them occasionally.
Posted on 9/29/20 at 4:22 pm to Jax-Tiger
quote:
I believe, if I'm not mistaken, Snow's cooks on an open pit?
Snow's uses a whole hog style pit, they have lids. Fixed height above coals. Only place I've noticed that sells boneless exclusively are places like Costco. Any other grocery store I've ever been to usually sell bone-in.
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