Pork Blade Steak - a wonderful change of pace

[Mark Foreman]

Pork steak, originally known as pork blade steak.

Had these cut at Buds Custom Meats. Bout 1 1/2 lbs each.

We cook them dry brined, painted with apple cider vinegar, dry rubbed.
Cook to 155 ish how hot direct heat. Last thing before removing from the grill is a light slather of butter on both sides.

Sorry, no after pictures cause they just don’t last that long.

 

[Timothy F. Lewis]

Nope once they are cooked, they go “like the dew before the sun!l

 

[ChuckO]

I’ll be coming your way in two weeks or thereabouts

 

[Mark Foreman]

I’ll be coming your way in two weeks or thereabouts

I’ll make sure to have the manuals and cookbook ready.
Both are in the garage waiting.

 

[BLever]

I tried to look those up . . . by the way, there is more than one Bud's Custom Meats, be sure the find the one in Penngrove, CA. I did not see Pork Blade Steaks in their list of options. But those look basically like the ones that I see from time to time that are steaks cut from a Boston Butt. Is that the same cut you were using?

 

[Mark Foreman]

I tried to look those up . . . by the way, there is more than one Bud's Custom Meats, be sure the find the one in Penngrove, CA. I did not see Pork Blade Steaks in their list of options. But those look basically like the ones that I see from time to time that are steaks cut from a Boston Butt. Is that the same cut you were using?

The very same Buds.
I went in and asked them to cut some and waited while they hooked me up.

Yes, it’s pork butt, bone in.