Cedar Planked Pork Steak

[Mike Coffman]

After seeing Mr. Lampe’s Pork Steak post earlier, I wasn’t sure I would post this, but here it goes anyway.

I had my butcher cut me 2 large pork steaks about 1 ¾ inch thick. Since there was just my wife
and I for dinner tonight, I decided that one would be more than enough for the 2 of us. The
pork steak was brined for about 6 hours with Mad Hunky Pork brine. It was then seasoned with
Bone Suckin’ Rub and Penzeys Florida Pepper.

Decided to try something different with this cook so am using a cedar plank for the wood flavor
tonight. Pork Steak was put onto the Performer, using KBB and with a temperature right at 275.

2 hours later it was at 145 internal, so I sauced it with a 50/50 combination of Blues Hog Original
and Blues Hog Tennessee Red.

Pork steak is done and will be tented until the rest of dinner is ready.

Plated with packaged noodles and green beans.

Very delicious, with a unique smoky flavor. Never had thought about cedar and pork before but
it came out really delicious. I have some hickory, red oak and maple planks coming soon so will
have to give them a try.

Thanks for looking!

 

[Tim McCann]

I think Mr. Lampe would be proud.

 

[Morgan C.]

Looks perfect Mike!! I got some of those in the freezer just calling my name!

 

[Kim Drana]

Very interesting....looks good!

 

[Tony R]

That's a delicious pork steak.

 

[Paul Kastner]

That is one fine pork steak

 

[John Solak]

That looks like one great looking pork dinner!!! How was the pork brine?

 

[NeilH]

I think that would be delicious. Thanks for the pics.

 

[Rolf Jacobsen]

Mike that's a great idea about the cedar. Looks good and I want to try it myself. Thanks.

 

[Bob Correll]

Now don't go gettin' all high falutin with the lowly pork steak Mike!
Too late!
Ah, hell go ahead, but I want mine on a hickory plank.

 

[Brad Olson]

Very creative, Mike! Since pork is "the other white meat" I wonder how chicken would work.

 

[Bob Mann]

Looks great Mike!

 

[Mike Cosgrove]

Its been awhile sincd I planked anything, might have to go pick some up.

 

[Wolgast]

There is no stopping you Mike! AWESOME!

 

[Andy Beers]

Great lookin meal

 

[Mike Coffman]

Thanks everyone for your kind words.

 

[Mike Coffman]

Bumping this back to page 1. Trying to figure out why I posted this yesterday and it's now on page 5!

 

[Jim Lampe]

how in the world does a post less than 24 hours ago get buried on page 5?
Mike, i saw this yesterday, could not respond, looked for it today and thought you deleted the post... w0w!
something here is probably possessed

Anyway! This is a pretty cool idea, butt certainly something i would not have thought of...
How was the steak after the rest on the cedar?
Bob, do they sell hickory planks?
Mike, Great Smoke ring there too! Great Cookin' man!!

 

[Bob Sample]

Great idea, never thought of doing anything but fish on a cedar plank.

 

[Mike Coffman]

how in the world does a post less than 24 hours ago get buried on page 5?
Mike, i saw this yesterday, could not respond, looked for it today and thought you deleted the post... w0w!
something here is probably possessed

Anyway! This is a pretty cool idea, butt certainly something i would not have thought of...
How was the steak after the rest on the cedar?
Bob, do they sell hickory planks?
Mike, Great Smoke ring there too! Great Cookin' man!!

I won't get into any more details on why posts are getting pushed back, so..
Steak tasted great on the cedar. Not an overpowering cedar taste, just gave it
a good smokey flavor.
I have ordered some hickory, red oak and maple planks from the link that I posted with
this post. Will give them a try on not sure yet, but knowing me I will be creative!