First pork steaks

Neonnblack · 03-19-2013, 09:51 PM

Figured i'd try pork steaks. I guess we used to have them all the time when we were kids, i never remember having it.

Lit up the weber kettle, and here are the steaks.

bigabyte · 03-19-2013, 09:54 PM

Looks like a good start!

HeSmellsLikeSmoke · 03-19-2013, 09:56 PM

I've never eaten a pork steak. Gonna be interested in this thread.

flyingbassman5 · 03-19-2013, 10:06 PM

Quote:

Originally Posted by HeSmellsLikeSmoke

I've never eaten a pork steak.

You haven't lived.

JK! But seriously, go out a buy a few and try them for yourself. They are awesome if cooked up right!

HeSmellsLikeSmoke · 03-19-2013, 10:07 PM

This thread might just get me to finally cook some of them.

Neonnblack · 03-19-2013, 10:29 PM

Interesting to cook them, they dont cook like chops (shoulda known). I cooked them at 325 ish indirect/direct and the middle of the thickest one was a tad undercooked, i ate it anyways. No blood, im cool with it. Very tasty piece of meat cooked like this, though.

bigabyte · 03-19-2013, 10:33 PM

You cook them more like butts than a chop...because they are just a sliced portion off of a boston butt. Time is key, and tenderness.

flatbed82 · 03-20-2013, 12:39 AM

Quote:

Originally Posted by flyingbassman5

You haven't lived.

JK! But seriously, go out a buy a few and try them for yourself. They are awesome if cooked up right!

Agreed, nothing better if they are done right

Titch · 03-20-2013, 12:47 AM

That looks great,my wife loves them.

krandy21784 · 03-20-2013, 03:43 AM

That is kind of a funny looking pork steak in that I mean the Y bone isnt prominent. Many butchers who arent familiar will cut the picnic and pass it off as a pork steak. I cook these regularly and always take 2-3 hours cooked low. They are my favorite and I use Maulls KC style sauce at the end.

Garyclaw · 03-20-2013, 08:06 AM

Nice! I love pork steaks.

deepsouth · 03-20-2013, 01:16 PM

Quote:

Originally Posted by bigabyte

You cook them more like butts than a chop...because they are just a sliced portion off of a boston butt. Time is key, and tenderness.

i always add onion, salt and pepepr, and a jar of gravy to mine and cook them in a dutch oven until they are fork tender. good eats.

Neonnblack · 03-20-2013, 02:07 PM

I'll be honest, I didn't know what way to cut it, lol. So I just cut. It tastes the same.

hcj3rd · 03-20-2013, 02:10 PM

I season them and then cook them direct on the grill. Then take 1/2 foil pan and add my favorite BBQ sauce and steaks and simmer them for about an hour. Tasty Tasty Tasty.

Deep South · 03-20-2013, 03:09 PM

Direct with black pepper and gorgonzola cheese

03-19-2013, 09:51 PM	#1
Neonnblack Full Fledged Farker Join Date: 01-15-13 Location: Reno, NV	First pork steaks Figured i'd try pork steaks. I guess we used to have them all the time when we were kids, i never remember having it. Lit up the weber kettle, and here are the steaks.

03-19-2013, 09:54 PM	#2
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Looks like a good start! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

03-19-2013, 09:56 PM	#3
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	I've never eaten a pork steak. Gonna be interested in this thread. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

03-19-2013, 10:07 PM	#5
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	This thread might just get me to finally cook some of them. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

03-19-2013, 10:33 PM	#7
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	You cook them more like butts than a chop...because they are just a sliced portion off of a boston butt. Time is key, and tenderness. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.
	1 members found this post helpful.

03-19-2013, 10:29 PM	#6
Neonnblack Full Fledged Farker Join Date: 01-15-13 Location: Reno, NV	Interesting to cook them, they dont cook like chops (shoulda known). I cooked them at 325 ish indirect/direct and the middle of the thickest one was a tad undercooked, i ate it anyways. No blood, im cool with it. Very tasty piece of meat cooked like this, though.

03-20-2013, 12:47 AM	#9
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	That looks great,my wife loves them. __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky:

03-20-2013, 03:43 AM	#10
krandy21784 Knows what a fatty is. Join Date: 05-20-08 Location: Greenville, SC	That is kind of a funny looking pork steak in that I mean the Y bone isnt prominent. Many butchers who arent familiar will cut the picnic and pass it off as a pork steak. I cook these regularly and always take 2-3 hours cooked low. They are my favorite and I use Maulls KC style sauce at the end. __________________ "Always Buttin in" Primo XL, 2 Webber Kettles, WSM, 1 custom pig pit

03-20-2013, 08:06 AM	#11
Garyclaw Babbling Farker Join Date: 08-05-09 Location: NE OH-IO	Nice! I love pork steaks. __________________ Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo:

03-20-2013, 02:07 PM	#13
Neonnblack Full Fledged Farker Join Date: 01-15-13 Location: Reno, NV	I'll be honest, I didn't know what way to cut it, lol. So I just cut. It tastes the same.

03-20-2013, 02:10 PM	#14
hcj3rd On the road to being a farker Join Date: 10-13-09 Location: Alvin, Texas	I season them and then cook them direct on the grill. Then take 1/2 foil pan and add my favorite BBQ sauce and steaks and simmer them for about an hour. Tasty Tasty Tasty. __________________ Harry Weber 22.5 WSM (2) UDS, Chargriller Acorn, Pit Barrel Cooker, Pitmaker Vault, Safe and Sniper on Trailer

03-20-2013, 03:09 PM	#15
Deep South Full Fledged Farker Join Date: 01-31-11 Location: Jasper, Alabama	Direct with black pepper and gorgonzola cheese __________________ Oklahoma Joe Longhorn ~ Smokin Tex 1500 CXLD ~ 24" Lone Star Grillz Vertical (on loan)