Mike Coffman
TVWBB Olympian
Yesterday I took one large pork steak and coated it with olive oil and rubbed it with Penzeys Florida Seasoned Pepper, 33rd & Galena and Forward. Wrapped and refrigerated for 24 hours.
Smoker fired up with some peach chunks and pork steak added.
Flipped over at the 1 hour mark and added some red potatoes, seasoned with Penzeys Northwoods Fire. Flipped them again at the 2 hour mark (no pictures) and sauced them with some Bone Suckin Sauce. Flipped one more time at the 2½ hour mark and sauced again with Bone Suckin Sauce.
3 hours and done! I have no idea what the internal temp was, but the meat was toothpick tender which was good enough for me. Smoker stayed between 250 and 260 the whole 3 hours.
Plated with a melody of veggies!
Pork steak was very tender and delicious! I believe the 24 hours in the refrigerator, along with the Bone Suckin Sauce contributed to the great taste! And no I did not eat the whole steak.
I cut it in half, along with some potatoes, and saved them for my wife when she returns tomorrow from Colorado.
Thanks for looking!
Smoker fired up with some peach chunks and pork steak added.
Flipped over at the 1 hour mark and added some red potatoes, seasoned with Penzeys Northwoods Fire. Flipped them again at the 2 hour mark (no pictures) and sauced them with some Bone Suckin Sauce. Flipped one more time at the 2½ hour mark and sauced again with Bone Suckin Sauce.
3 hours and done! I have no idea what the internal temp was, but the meat was toothpick tender which was good enough for me. Smoker stayed between 250 and 260 the whole 3 hours.
Plated with a melody of veggies!
Pork steak was very tender and delicious! I believe the 24 hours in the refrigerator, along with the Bone Suckin Sauce contributed to the great taste! And no I did not eat the whole steak.
Thanks for looking!
