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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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03-02-2013, 10:39 AM | #1 |
Got Wood.
Join Date: 05-04-12
Location: Belle Chasse, LA
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Teach me how to do Pork Steaks!!!
OK, I have seen threads on pork steaks... and drooled over the pron.... well, I am heading to my butcher to get them cut as they have butts on sale for 1.49 a pound... the threads do not get too detailed in the recipe because I am sure that it is much more common in other areas of the country. But here in the south, I have honestly never heard of them....
What temps? how long? braise it? or just go lower temps.... thanks for the help... cause they really look good. Baloo
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03-02-2013, 10:55 AM | #2 |
Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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I cook em just like country style ribs.Lot o folks sear then put in a pan of sauce and beer til tender.
http://allrecipes.com/recipe/iowa-pork-steak/ Something like this only use q sauce and beer or whatever kinda sauce you wanna use. |
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03-02-2013, 10:57 AM | #3 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Start out Indirect for 30 min, reverse sear then into a hot tub 1/2 a beer and BBq sauce, braise to tender finish 30 sec a side over the coals.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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03-02-2013, 11:01 AM | #4 | |
Full Fledged Farker
Join Date: 03-13-12
Location: Denver, NC
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Quote:
+1!!
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Weber OTG 22.5"*Weber Performer (copper)*Kamado Joe Big Joe*Gasser*Camp Chef FTG |
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03-02-2013, 11:08 AM | #5 |
Got Wood.
Join Date: 05-04-12
Location: Belle Chasse, LA
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about how long is the braise???
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Look for the Bear Necessities... |
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03-02-2013, 11:24 AM | #6 | |
Quintessential Chatty Farker
Join Date: 09-18-06
Location: Hurricane Deck Missouri
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Quote:
Dave
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03-02-2013, 11:27 AM | #7 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Not quite toothpick tender just a slight resistance may be 40 min you want tender not falling apart.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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03-02-2013, 11:30 AM | #8 |
Full Fledged Farker
Join Date: 03-14-06
Location: Tacoma, Wa.
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I do mine on a weber kettle 22". I apply a small amount of a non sugar rub on both sides. I use a charcoal basket with a mix of mild wood like cherry, or apple and charcoal. I then smoke them (covered) with low heat for 30 min. I then spread some new charcoal and cook them with direct heat uncover and apply a good quality sauce. Make sure you turn them frequently to avoid burning. Keep it simple and your Likely to have succes. These are a very forgiving cut of meat. Be creative, and experiment. Good luck and post your results!
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03-02-2013, 11:31 AM | #9 |
Take a breath!
Join Date: 05-21-12
Location: Oak Harbor, WA
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I'd start simple with pork steaks. They have a lot of fat in them. I season mine with salt, pepper, garlic powder, and onion powder. Somtimes I add paprika.
The two ways I prefer it cooked is pan fried over a medium low heat, very little oil. And of course done over coals on the kettle. Depending on how hot the fire is you may have to go indirect for a little and sear towards the end. Cooked just right it is very tender and juicy and they don't take long to cook. I have been craving some good pork chops and porl steaks lately, they just made my short list. |
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03-02-2013, 11:36 AM | #10 |
Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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I asked about the same question earlier and got some good answers from the brothers.
http://www.bbq-brethren.com/forum/sh...d.php?t=155066 Just went to my meat guy and had 4 nice 1-1/4" steaks cut out of a butt. I'm going to try to go for an asian/polynesian marinade and braise. I'm cooking tomorrow and will share results.
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I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear. |
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03-02-2013, 11:36 AM | #11 |
is One Chatty Farker
Join Date: 01-14-07
Location: Mount Washington, Kentucky
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I like to get them cut very thin, about 1/2 inch thick.
They grill very quickly over a hot fire. Grill a few extra for sandwiches the next day. jon |
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03-02-2013, 11:39 AM | #12 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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Sprinkle them with your favorite rub and cook them in a kettle hot. they are so tender that you will think twice about pork chops.
We use them to make changes and tweak rubs and sauces too.
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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03-02-2013, 12:09 PM | #13 |
is one Smokin' Farker
Join Date: 06-10-12
Location: Bloomington, IL
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I cook mine over a hot fire, season with you favorite rub, fresh cracked pepper and then onto the Weber over a hot fire. Pork steaks are one of the few items I like slathered with BBQ sauce. Sauce them right t the end of the cook, remove from the fire and enjoy!
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03-02-2013, 02:17 PM | #14 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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We like ours done pretty much exactly like beef steaks, just cooked a little more, but not OVERcooked.
Rubbed down with EVOO, kosher salt, fresh cracked pepper and maybe finely minced fresh garlic or garlic powder. Grill over direct heat until medium or about 140-145 IT. Rest and serve em up. Slightly pink on the inside for awesome flavor and tender juicy love! Cooking we if you can't handle pink pork, but the new safe temp for pork is lower than 160 now. Done this way, they're every bit as good as a beef steak.
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03-02-2013, 03:36 PM | #15 |
is one Smokin' Farker
Join Date: 07-29-09
Location: Luling, Texas 78648
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I cut pork steaks into cubes and use them instead of meatballs in spaghetti sauce...
Or sometimes cook them like a steak on the grill.
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