Lynn Dollar
TVWBB Emerald Member
What's your go-to pork steak method ? Reverse sear like a steak ? Or direct grill ?
I've got one that's about 1" thick.
Before I've tried the Tootsie of Snow's method, which is high heat but the pork steak is about 24" over the coals, a lot like Chris's Hot and Fast Chicken on the WSM. Wasn't really impressed with that method.
I've got one that's about 1" thick.
Before I've tried the Tootsie of Snow's method, which is high heat but the pork steak is about 24" over the coals, a lot like Chris's Hot and Fast Chicken on the WSM. Wasn't really impressed with that method.