Pork Steaks ba-da-boom!

[TonyS T-Bone]

So whenever my local grocer puts the butts on sale (used to be 99 cents now 1.99 ugh) I always maneuver to get 1.5” steaks cut and my butcher usually does a great job w no mark up. So today I made a couple steaks on the 22” w sNs and Kpro. Dry brined w salt overnight, used mayo as a binder and a Memphis style dry rub. Apple wood smoke at 275.
Pulled after a few hours, added honey, brown sugar and more rub, and wrapped in butcher paper.

Took them to 200, wrapped in towels and held in cooler while I finished beans and salad and cocktails etc.
the bite was perfect, great bark, sweet and spicy glaze, overall a great afternoon. Wish you were here!

 

[Bruno]

I need to try that. Looks great!!

 

[GaryP]

Beautiful color and a little char. Eating good tonight!

 

[Brenda T]

Wow I never even considered doing all that with a pork steak. That looks and sounds amazing!
*adding to my to-do list*

 

[Jerry N.]

Wish you were here! View attachment 56004

Man, I wish I was there too! Those look fantastic.

 

[Rich Dahl]

Very nice, have to give that a try.

 

[Darryl - swazies]

I have a couple pork steaks on standby, been waiting to make them.....Mine are about half as thick but I like the idea of making them to pulled pork temps and texture and using a lot of nice sauce. I wonder if being "thin" would work as good or not....I would rather not have to cut through something that is like leather because of the cut on the pork, just to keep it close to that pink range and keep it juicy.

Those steaks look top shelf.....I want one now and its breakfast time.

 

[Bob Bailey]

So whenever my local grocer puts the butts on sale (used to be 99 cents now 1.99 ugh) I always maneuver to get 1.5” steaks cut and my butcher usually does a great job w no mark up. So today I made a couple steaks on the 22” w sNs and Kpro. Dry brined w salt overnight, used mayo as a binder and a Memphis style dry rub. Apple wood smoke at 275.View attachment 55996
Pulled after a few hours, added honey, brown sugar and more rub, and wrapped in butcher paper. View attachment 55999
View attachment 55998
Took them to 200, wrapped in towels and held in cooler while I finished beans and salad and cocktails etc. View attachment 56003
the bite was perfect, great bark, sweet and spicy glaze, overall a great afternoon. Wish you were here! View attachment 56004

Looking great!
Just like ribs without the bones. Even at $2/lb. still good value compared to most other proteins.