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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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03-01-2013, 04:51 PM | #1 |
Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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Smoked Pork Steaks - Little Help
I used to go to a little joint where the owner used to shut down a couple weeks each year and go apprentice in a restuarant kitchen somewhere to learn new dishes. Over the years his menu grew to be quite varied and real good eats. Anyhow, one year he came back from Lousiana with this smoked cajun bone-in pork steak he served as a sandwich (2 slices white bread). It was great and I want to try to recreate it. From a little reading & research, I think I'm seeing that a bone-in Boston butt, sliced to 3/4"-1" is the "steak". Other than that I don't have a clue. I'm gonna start experimenting but if anybody can point me in the right direction I would appreciate the help.
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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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03-01-2013, 06:24 PM | #2 |
is one Smokin' Farker
Join Date: 11-26-12
Location: Saint Louis MO
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You got it right. Pork steaks are sliced up thick cut bone in butt. Grill em, smoke em, cook em like a butt, broil em...all great and delicious methods.
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18" OTS, 22" OTG, SJ Silver, Cimarron Offset, Coleman Bullet, PBC, UDS, QMaster ATC |
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03-01-2013, 07:23 PM | #3 |
is One Chatty Farker
Join Date: 08-24-06
Location: Kokomo,Indiana
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Here is a Great Thread for Pork Steaks from Patio Daddio...they are Excellent !!
http://www.bbq-brethren.com/forum/sh...d.php?t=144591
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Chargriller Akorn Drum Smoker " Old Smokey " Work in Progress Kingsford Premium Charcoal Grill Weber Gasser Genesis Silver A Pit Barrel Cooker Maverick ET-732 VietNam Veteran US Navy May you Sleep in Peace always...and Please....Thank a Veteran for That Privilege!! |
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03-01-2013, 08:23 PM | #4 |
Is lookin for wood to cook with.
Join Date: 05-31-10
Location: jefferson city, mo
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Season with Head Country, smoke at 275 for about 1 - 1 1/2 hours mop each 1/2 hour ..... Shingle in large aluminum pan seal tight with alum foil, put back in pit for 1 -1 1/2 hours. They will be plastic fork tender. I have cooked more than 10,000 pork steaks this way and never had a complaint.
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03-01-2013, 08:43 PM | #5 | |
is One Chatty Farker
Join Date: 05-23-11
Location: South, Texas
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