Bob Correll
R.I.P. 3/31/2022
Pardon me folks while I create a pic heavy pork steak grilling lesson for my 13 year old grandson, Blake, aka My BBQ Buddy.
Dear Blake,
A little birdie told me that you make absolutely killer beef steaks, but your pork steaks might need a little help.
So I created this for you, and will forward the link to you.
Pork steaks need a longer, lower temp, indirect cook.
Plan on at least a 1.5 to 2 hours start to finish.
Use your favorite rub, and set aside while the fire is started.
Make a 2 zone fire.
Place about 1/2 chimney of unlit coals on one side.
Dump about 1/2 chimney of lit on top.
All vents full open, close the lid and let the grill heat up for a few minutes.
Brush off the crud from your last cook, and sear the steaks, one at a time for a short time. (beware of flare-ups!)
Move them to the no coal zone.
Add a little wood if you want more smoke flavor. (I used hickory)
Put 1 piece on hot coals, the others on unlit so they start burning at different times.
Close the bottom vents to half way (something that I forgot to do) with the top vent full open.
Close the lid and go play a game or something for about 30 minutes.
Flip the steaks, close the lid and chill out for another 30 minutes.
Mine were thin, and pretty much done in a little over an hour.
At this point you can sauce them, and leave indirect for another 15 to 20 minutes.
I had other things to grill, so I sauced, foiled, and put them back on, as far from the heat as possible.
I know your mom well, all of her life in fact, so I know how much she likes onions.
These are pretty easy to do if you use the cutting guide found here.
Hit 'em with some rub.
Top with butter.
Then put on the grill.
The spuds were oiled, and salt & peppered.
My steaks got a bit of direct after foiling, and were falling apart.
Onion and tater sauce made with mayo and bbq sauce.
Mix and taste to your liking.
See all of that butter/onion juice?
Toast some sliced French bread on the grill, and brush a bit of it on the toasted sides.
Then Chow Down Buddy!!
No knife needed.
Love,
Grandpa
Dear Blake,
A little birdie told me that you make absolutely killer beef steaks, but your pork steaks might need a little help.
So I created this for you, and will forward the link to you.
Pork steaks need a longer, lower temp, indirect cook.
Plan on at least a 1.5 to 2 hours start to finish.
Use your favorite rub, and set aside while the fire is started.
Make a 2 zone fire.
Place about 1/2 chimney of unlit coals on one side.
Dump about 1/2 chimney of lit on top.
All vents full open, close the lid and let the grill heat up for a few minutes.
Brush off the crud from your last cook, and sear the steaks, one at a time for a short time. (beware of flare-ups!)
Move them to the no coal zone.
Add a little wood if you want more smoke flavor. (I used hickory)
Put 1 piece on hot coals, the others on unlit so they start burning at different times.
Close the bottom vents to half way (something that I forgot to do) with the top vent full open.
Close the lid and go play a game or something for about 30 minutes.
Flip the steaks, close the lid and chill out for another 30 minutes.
Mine were thin, and pretty much done in a little over an hour.
At this point you can sauce them, and leave indirect for another 15 to 20 minutes.
I had other things to grill, so I sauced, foiled, and put them back on, as far from the heat as possible.
I know your mom well, all of her life in fact, so I know how much she likes onions.
These are pretty easy to do if you use the cutting guide found here.
Hit 'em with some rub.
Top with butter.
Then put on the grill.
The spuds were oiled, and salt & peppered.
My steaks got a bit of direct after foiling, and were falling apart.
Onion and tater sauce made with mayo and bbq sauce.
Mix and taste to your liking.
See all of that butter/onion juice?
Toast some sliced French bread on the grill, and brush a bit of it on the toasted sides.
Then Chow Down Buddy!!
No knife needed.
Love,
Grandpa
