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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-16-2013, 12:41 AM
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#1 |
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Full Fledged Farker
Join Date: 07-02-10
Location: St.Louis
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Pork Steaks.....smoke em or not??
Ive heard folks say that they cook pork steaks like a "steak" over higher heat.Im wondering,will it dry the steak out if I smoke them for a few hours and finish it by searing them over high heat??
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02-16-2013, 02:08 AM
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#2 |
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Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
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If your talking about pork chops.
Take a look at a guy named moose. Check out his threads and you will know how to cook pork!!! He's the master!!
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At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle. |
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02-16-2013, 06:09 AM
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#3 |
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Full Fledged Farker
Join Date: 02-21-12
Location: Fenton, MO
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My favorite way to cook pork steaks is to sear em over direct heat. Then, transfer them to a pan of sauce. Leave the pan and steaks on the grill until the steaks get as tender as you want em.
I'm sure if you got nice thick cut pork steaks you could smoke em first. But, I'd still finish em in a pan of sauce
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Shut Your Mouth BBQ COS and a UDS |
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02-16-2013, 06:50 AM
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#4 |
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Full Fledged Farker
  Join Date: 12-08-10
Location: Maryville Tn
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If I have them cut thick....I use a reverse sear to get them tender. I like the idea of finishing them in the pan of sauce...will give it a try.
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BUBBA KEG CONVECTION GRILL (2) CHAR-GRILLER AKORN WEBER GENESIS E 310 SS WEBER PERFORMER WEBER SMOKEY JOE SMOKINTEX PRO 1400 (2) BBQ GURU [COLOR=red]RED[/COLOR][COLOR=black] THERAPEN[/COLOR] PIT-MASTER IQ 110 |
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02-16-2013, 06:53 AM
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#5 |
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On the road to being a farker
Join Date: 03-19-10
Location: Kansas
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Salt and pepper. Then I sear them for a short time before they go indirect with a chunk of oak on the coals. Pull at 170 internal.
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02-16-2013, 07:50 AM
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#6 |
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Babbling Farker
Join Date: 04-03-10
Location: Cypress TX
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Just grill them and eat them. KISS
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J Crunch |
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02-16-2013, 10:40 AM
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#7 |
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On the road to being a farker
Join Date: 05-21-12
Location: St. Louis MO
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Smoke them for a few hours till you can cut with a plastic fork. Thats how I perfer some pork steaks.
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Cole's Sweet Heat BBQ Sauces |
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02-16-2013, 10:44 AM
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#8 |
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somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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I have done Pork Steaks many times, the best to me is grilled over Medium High heat until the juices run clear.
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 ************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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02-16-2013, 11:39 AM
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#9 | |
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Take a breath!
Join Date: 05-06-10
Location: Lake Harding, Al
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Quote:
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[B]BigJim[/B] [B]Charbroil CB940X[/B] [B]Charbroil Bandera and an Old NB Bandera (in restoration)[/B] [B]Charbroil [COLOR=red]RED[/COLOR][COLOR=black] infrared[/COLOR][/B] [B][COLOR=black]Small Charbroil gasser (sorry), Weber Performer, Thermos Grill-to - Go[/COLOR][/B] [B]UDS x 2[/B] [B]Super-Fast, Splash Proof, Precisely Accurate, Highly Visible [COLOR=darkorange]ORANGE[/COLOR] Thermapen[/B] [B]Fast, Accurate and Shipped Free [COLOR=navy]BLUE [/COLOR]Thermapen, Maverick ET-73, Maverick ET-732 x2[/B] |
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02-16-2013, 11:40 AM
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#10 |
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Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI
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Brine and then grill to perfection!
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Outlaw BBQ Smoker - TheBBQSuperstore.com |
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02-16-2013, 02:07 PM
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#11 |
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Knows what a fatty is.
Join Date: 02-03-13
Location: Miami, Ok
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This is the best pork steak marinade I have ever had. The pork steak turns out just like an Applebees steak. I just throw it on the grill. Sometimes I will indirectly smoke them on the grill for an hour and then sear them. They are great. I have 7 people in my and not one person dosent like them. http://www.kalynskitchen.com/2005/06...r-chicken.html
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02-16-2013, 02:37 PM
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#12 |
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Found some matches.
Join Date: 05-24-11
Location: Lodemia, IL
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I do mine over low/medium, then finish them off with a high temp-reverse sear. Simple salt/pepper seasoning, let the charcoal do the flavoring for you.
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02-16-2013, 11:25 PM
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#13 | |
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Full Fledged Farker
Join Date: 07-02-10
Location: St.Louis
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Quote:
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| Thanks from:---> |
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02-16-2013, 11:37 PM
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#14 | |
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Full Fledged Farker
Join Date: 02-21-12
Location: Fenton, MO
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Quote:
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Shut Your Mouth BBQ COS and a UDS |
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02-16-2013, 11:52 PM
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#15 |
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is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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Coat with a paste of dijon rosemary and garlic, then grill like said above.
Sent from my SGH-i917 using Board Express
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Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
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