Mike Coffman
TVWBB Olympian
I had 3 large pork steaks in the freezer that my butcher cut for me a month ago. Steaks were
thawed and then marinated for 6 hours in Cajun Injector Roasted Garlic and Herb marinade. Out
of the marinade and coated with Killer Hogs BBQ Rub.
WSM was filled with RO lump and a few chunks of apple and pecan wood. Pork steaks put on when
the WSM reached 235. 2 hours into the cook I removed them from the WSM and foiled each one with
a little apple juice and homemade BBQ sauce. (No pictures) Not sure why I did this but I wanted to try
something a little different this time.
1 ½ hour later the falling apart pork steaks were removed from the foil and put back onto the WSM
after painting each one with a little more BBQ sauce. They were pulled off the smoker 10 minutes later.
Plated with pasta salad, fresh green beans cooked with some bacon ends from my recent adventure
in making our own bacon. Added a couple of my favorite Campari tomatoes to the plate.
The pork steak was melt in your mouth tender, moist and very delicious. I will probably do them
this way again but will only foil for about an hour. Great Sunday meal and my visiting son and his wife
really enjoyed everything.
Thanks for looking!
thawed and then marinated for 6 hours in Cajun Injector Roasted Garlic and Herb marinade. Out
of the marinade and coated with Killer Hogs BBQ Rub.
WSM was filled with RO lump and a few chunks of apple and pecan wood. Pork steaks put on when
the WSM reached 235. 2 hours into the cook I removed them from the WSM and foiled each one with
a little apple juice and homemade BBQ sauce. (No pictures) Not sure why I did this but I wanted to try
something a little different this time.
1 ½ hour later the falling apart pork steaks were removed from the foil and put back onto the WSM
after painting each one with a little more BBQ sauce. They were pulled off the smoker 10 minutes later.
Plated with pasta salad, fresh green beans cooked with some bacon ends from my recent adventure
in making our own bacon. Added a couple of my favorite Campari tomatoes to the plate.
The pork steak was melt in your mouth tender, moist and very delicious. I will probably do them
this way again but will only foil for about an hour. Great Sunday meal and my visiting son and his wife
really enjoyed everything.
Thanks for looking!
))))))):::::::::::::::::::::::> D
