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Unread 12-05-2012, 09:45 AM   #6
Wampus
somebody shut me the fark up.

 
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I know it's not exactly the same cut, but sounds like it's similar in size, at least in thickness, BUT.....


What about doing them like this: http://www.bbq-brethren.com/forum/sh...ad.php?t=92572 ?

I'd think you may have to let them go a little longer indirectly, but would that work? You could also do a reverse sear, starting them indirect and finishing them on direct heat.

I usually just grill pork steaks. Those being so thick, just lengthen the indirect time and grill the same otherwise, no?


I would think about 1-1.5 hours indirect finished over direct heat would do it. Maybe just stick a probe in the thickest part of one and let it go indirect until it got to 130-135 IT then put them over direct heat to bring them to 145-150? Carryover will take them to about 155-160. Anything higher will result in less desirableness (IMO). Pork steaks are great when JUST barely pink I think.
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