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- The Great State of Confusion
Smoked up some pork shoulder steaks on the PK360 this past weekend. Started the pork directly over the flame to get a sear then moved indirect in a foil pan with beer and the remaining BBQ sauce from a couple near empty bottles that I found in the back of fridge. Was coasting in orange wood smoke at 275 for about half hour when I checked on it, and it hit me! Literally and figuratively a ripe tangerine hit me, so picked three more and squeezed the juice into the foil with the pork. I don't know what took me so long to figure this out, but is was good and will be done again with various other cooks! Usually pork steaks are served on bread, I chose pasta this time. Served with an IPA from the beer advent calendar!
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