All this porkin' going on here lately got me me in the mood

Some awesome pork cooks lately on the brethren got me in the mood like the title says

Got a pack of pork butt steaks for grilling so decided on marinating to taste test with different rubs that were home made, won, bought and gifted



Nicely marbled as pork shoulder usually is



Seasoned and vac-packed for quick marination



Got the fire going



Seasoned red taters to go on the gasser



Steaks were ready for the grill after the marination process



Set up the JJ for a reverse sear



Home made rubbed and marinated steaks went on first



Beer time while the first batch cooks



Time for searing



Taters done



Oh boy!



Close up



Moist and tender. WOW!!





That was good dinner on Good Friday



Three of us and way too much food so we were too full to even taste the other steaks which was the initial plan



I've got a great idea for a leftover breakfast tomorrow AM :thumb:



Thanks for looking!

KORND4WG X said:

Awesome cook as usual :clap2:

I've had mixed results with pork steaks, some were super moist and flavorful, others were good but fat didn't render enough so they were a little chewy :icon_blush:

Looks like I'll have to try them again :thumb:

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Thanks bud!!

If it helps, I took these shoulder steaks to about 170* since shoulder is fatty plus very forgiving and reverse sear def helps rendering out the fat. Loin chops, loin, tenderloin etc I don't go more than 150* because they're very lean and dry out.

Stingerhook said:

Sako, you have me thinking about your breakfast idea right now. Great cook.

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Thanks Marty! All I can say it's going to be "wrapped":-D

Garyclaw said:

Love pork steaks and yours look perfect! I've had great results using Butt Rub.

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Thanks Gary! I absolutely love Bad Byron's butt rub. It's up there next to salt and pepper in my pantry, a must have since I use it for everything.

frognot said:

Great lookin' feast there Sako!

Seeing Southern Flavor rub was a blast from the past. I received some with a "Welcome to the Brethren" sticker on it (IIRC it was from Bill-Chicago) when I joined this site.

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Thanks Charles! That's awesome and this was actually sent out along with a care package from Paul Shirley. I like it since I'm more into savory, salty than sweet.

ShadowDriver said:

I'm with Marty on that Breakfast piece, right about now.

Killer grub!

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Thanks Marc! In the process of making breakfast.

ronbrad62 said:

All I can say is WOW! It all looks fantastic, and knowing that those other steaks were waiting for me for breakfast, I would get up early!!! Nice job on the pics. Yesterday was my last "Fish Friday" for Lent, so I'll be back to my old carnivorous ways next week.

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Thanks Ron! It's great to be back to the usual after lent for sure. It just tastes so much better.

KevinJ said:

What time do you say breakfast was again? Don't want to be late :-D

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Lol, probably late for breakfast but you can def make dinner. :thumb:

blazinfire said:

Holy cow man that's so fantastic looking eats!!! I'm coming over to your place!!! I've got two racks of baby backs going on in a few minutes, with 2 chuck roasts for PSB without the stout

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Twisted T's Q said:

damn kid looks amazing as usual.... @ blazinfire it would take us a minute to get to ssv's crib from our location probably wouldn't be any left by the time you got there lol

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Lol, That's what I told Kevin. Probably wouldn't make it for breakfast but you can make dinner. :thumb: