DUBBAGA
is One Chatty Farker
Slim pickings at Wally World today, but the pork steaks were looking pretty nice, so grabbed a pack
Seasoned generously with BPS Little Louie's and Cucamonga Cattle Company Trail Boss (formerly known as WhatsDatDere)
Allowed rubs to sweat while got the Performer up to temp running 2/3 chimney of KBB
Grilled over high heat (400) for 8 minutes per side
Once got to the color I wanted, put them in the hot tub with 16oz of sauce, and 1 beer. Foiled tightly, reduced the temp (275) cooked for 1 hr, flipping once.
Made a box of Mac 'n Cheese using Aldi boxed mac, combined with shredded cheddar, swiss, parmesan and a generous sprinkling of Cucamonga Cattle Company Prairie Dust. Transferred to a foil pan and put on the grill to tighten up.
Once the pork steaks were tender, pulled from the sauce/beer mix, and returned to sear until the fat had caramelized
Plated everything up. The best compliment came from my wife, who is a sauce fiend, saying that she didn't want or need anything extra, it tasted fantastic just the way it was :shocked:
Seasoned generously with BPS Little Louie's and Cucamonga Cattle Company Trail Boss (formerly known as WhatsDatDere)
Allowed rubs to sweat while got the Performer up to temp running 2/3 chimney of KBB
Grilled over high heat (400) for 8 minutes per side
Once got to the color I wanted, put them in the hot tub with 16oz of sauce, and 1 beer. Foiled tightly, reduced the temp (275) cooked for 1 hr, flipping once.
Made a box of Mac 'n Cheese using Aldi boxed mac, combined with shredded cheddar, swiss, parmesan and a generous sprinkling of Cucamonga Cattle Company Prairie Dust. Transferred to a foil pan and put on the grill to tighten up.
Once the pork steaks were tender, pulled from the sauce/beer mix, and returned to sear until the fat had caramelized
Plated everything up. The best compliment came from my wife, who is a sauce fiend, saying that she didn't want or need anything extra, it tasted fantastic just the way it was :shocked:
