Pork Steak ??


 
Kaz S

Kaz S

TVWBB Pro
Ok now I'm confused!?

I've seen some fantastic looking pork steaks come from bob correll and jim lampe that were done low and slow last week.

Bob's for 3 hours and jim's for 2 hours. Both low & slow and noted to be tender and juicy. Which is what I want!

But then lampe pulls out another one that's done in 25 minutes and it looks great too and he says its tender and delicious.

I know pork steaks are just cut up butts. And mine aren't as thick as bob cut his. Mine are more like 1/2" thick.

I just don't have much experience with this cut because my gf doesn't much like pork. But, with the new kettle and the kick butt food its been cranking out she's given me the go ahead for pork steaks.

I have a smokey joe silver, 18.5 kettle, 18.5 wsm.

4 half inch thick steaks

A case of beer

And a hungry belly

Can I borrow on your knowledge and experience? What would yall do/use? Any tips for time and temp? Shoot for internal or just til tender and done? Thanks in advance!
 
i just grill them direct on my sj with hot lump burning away. if i need more space then its on the silver and same thing, direct. i suppose that if i had thick ones i would have to cook first indirect and then sear to finish.
 
That's sorta what I am leaning towards. But on my silver for more room like u mentioned. I threw em in some wicker's marinade then I'll put on a light dust of a spicy rub I got mixed up.
 
Kaz its hard to mess up a pork steak, its kind of like a butt very forgiving unless you way over cook it. Pork steaks are also very delicious pan seared, then add 1 cup of chicken stock, potatoes, carrots, celery and onions and braise for 45 mins.
 
Sorry it took so long to get back. Been busy and I have trouble logging in.

Well, no pics of it. My neighbor was all in my grill while cooking. I did a reverse sear on them. 10 min indirect flip 10 more min indirect. Basted with marinade, while I got the grill hot then 2 min each side right over the coals. They were ok. The meat was white not pink like some of yalls. I should of done as bob previously suggested and cooked direct until done and then simmering sauce bath to tender.

The fat was not rendered and was chewy but edible. Although the fat was not edible cold the next day while on the boat. The meat tasted just like the pork shish kabobs from the fair. I did like the wickers and can see it will be good on chicken.

I'll look for thicker steaks, I have a lot of trouble with country style ribs too tho! Just to many opinions on how they should be done and I haven't got the way I like them figured out.

I am a fan of low and slow. I don't mind putting in the time to get there. I love pink tender pork with a bark.

Thanks. Especially to Bob C. He guards his beloved pork steak secrets closely.
 
Kaz, nothing at all wrong with low n slow. Do the steaks on your WSM or indirect on the grill until done.

CSR's, do them just like you would a rack of ribs. I do mine 250-300, if lean I sometimes foil near the end.
 
Try treating the pork steaks just like ribs. I do this with the same rub time foil. My kids ask me if they are ribs when they are done taste is really close and half the price.

FYI
 
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