MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 03-02-2013, 10:39 AM   #1
Mr Baloo
Got Wood.
 
Join Date: 05-04-12
Location: Belle Chasse, LA
Default 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
__________________
Look for the Bear Necessities...
Mr Baloo is offline   Reply With Quote




Old 03-02-2013, 10:55 AM   #2
Hoss
Quintessential Chatty Farker
 
Join Date: 12-31-09
Location: Hernando,MS
Default

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.
Hoss is offline   Reply With Quote


Old 03-02-2013, 10:57 AM   #3
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

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.
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote


2 members found this post helpful.
Thanks from: --->
Old 03-02-2013, 11:01 AM   #4
tarheelsmoker
Full Fledged Farker
 
Join Date: 03-13-12
Location: Denver, NC
Default

Quote:
Originally Posted by bludawg View Post
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.

+1!!
__________________
Weber OTG 22.5"*Weber Performer (copper)*Kamado Joe Big Joe*Gasser*Camp Chef FTG
tarheelsmoker is offline   Reply With Quote


Old 03-02-2013, 11:08 AM   #5
Mr Baloo
Got Wood.
 
Join Date: 05-04-12
Location: Belle Chasse, LA
Default

about how long is the braise???
__________________
Look for the Bear Necessities...
Mr Baloo is offline   Reply With Quote


Old 03-02-2013, 11:24 AM   #6
Mo-Dave
Quintessential Chatty Farker
 
Mo-Dave's Avatar
 
Join Date: 09-18-06
Location: Hurricane Deck Missouri
Default

Quote:
Originally Posted by Mr Baloo View Post
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
If you have not gone to butcher shop yet, see what pork steak is going for and compare price to the butts on sale, if the butts are cheaper ask the butcher if he will cut it into pork steak hopefully for free.
Dave
__________________
Let us have a drink and by God lets us not think about the things we ain't never going to know about.
Mo-Dave is offline   Reply With Quote


Old 03-02-2013, 11:27 AM   #7
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

Quote:
Originally Posted by Mr Baloo View Post
about how long is the braise???
Not quite toothpick tender just a slight resistance may be 40 min you want tender not falling apart.
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote


Old 03-02-2013, 11:30 AM   #8
allboy
Full Fledged Farker
 
allboy's Avatar
 
Join Date: 03-14-06
Location: Tacoma, Wa.
Default

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!
allboy is offline   Reply With Quote


Old 03-02-2013, 11:31 AM   #9
funugy
Take a breath!
 
funugy's Avatar
 
Join Date: 05-21-12
Location: Oak Harbor, WA
Default

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.
funugy is offline   Reply With Quote


Thanks from:--->
Old 03-02-2013, 11:36 AM   #10
dwfisk
Quintessential Chatty Farker

 
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
Default

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.
__________________
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.
dwfisk is offline   Reply With Quote


Thanks from:--->
Old 03-02-2013, 11:36 AM   #11
jonboy
is One Chatty Farker
 
jonboy's Avatar
 
Join Date: 01-14-07
Location: Mount Washington, Kentucky
Default

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
jonboy is offline   Reply With Quote


Old 03-02-2013, 11:39 AM   #12
WineMaster
Babbling Farker
 
WineMaster's Avatar
 
Join Date: 01-16-07
Location: Southern MN
Default

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.
__________________
Dan

MJH From Backyard Bomber BBQ -- Junior
YS 640 Comp
22.5 Weber Kettle
Blue Thermopen

Comp Team
Wine & Swine
WineMaster is offline   Reply With Quote


Old 03-02-2013, 12:09 PM   #13
Smoking Westy
is one Smokin' Farker
 
Smoking Westy's Avatar
 
Join Date: 06-10-12
Location: Bloomington, IL
Default

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!
__________________
WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T"
Smoking Westy is offline   Reply With Quote


Thanks from: --->
Old 03-02-2013, 02:17 PM   #14
Wampus
somebody shut me the fark up.

 
Join Date: 06-05-09
Location: Mooresville, IN
Default

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.
__________________
[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ."
-Mahatma Gandhi[/B][/COLOR]
Wampus is offline   Reply With Quote


Old 03-02-2013, 03:36 PM   #15
Captain Dave
is one Smokin' Farker
 
Captain Dave's Avatar
 
Join Date: 07-29-09
Location: Luling, Texas 78648
Default

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.
__________________
Thanks for noticing
Captain Dave is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 02:45 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts