Pork Steaks with Sprouts and Mini Peppers


 
Mike Coffman

Mike Coffman

TVWBB Olympian
Had the meat department cut some more pork steak from a large shoulder roast.
Got 2 large steaks and the rest of the shoulder roast. Since there are only the wife and me,
decided to just cook only one of the steaks tonight. Mixed an Alton Brown recipe for the
sprouts and then dusted with Penzeys Forward. The peppers were tossed with a little
EVOO and coated with the Forward. Steak was coated with Penzeys 33rd & Galena.
DSC00690.jpg


Pork steak on the grill, direct for about 1 1/2 minutes each side and then indirect.
Added 1 chunk of hickory for a little bit of smoke.
DSC00693.jpg

DSC00698.jpg

DSC00699.jpg


Off the grill at 135 internal. Wrapped in foil, resting until veggies done.
DSC00702.jpg


Veggies on the grill.
DSC00705.jpg


Veggies off the grill.
DSC00708.jpg


Cut in half and plated with some leftover mac n cheese salad from the other night.
DSC00712-001.jpg


Pork steak was delicious, and love the flavor of the Penzeys 33rd & Galena. Just picked
it and the Forward up today. Veggies came out great and my wife really likes the
flavor of the Penzeys Forward. Penzeys spices have become a large part of my grilling. Haven't found one we didn't like yet.

Thanks for looking!
 
Looks great. Thanks for the mini pepper idea, I have a bag in the fridge that I keep forgetting about.
 
Mike, That is an Outstanding cook Sir! You have the best of all worlds there. It's hard to beat Tater salad and Pork.
 
Fantastic cook, Mike!

I gotta quit looking at the photo gallery this early in the morning. All this great looking food pr0n this early makes my sad lunch look pitiful... and it makes me hungry!
icon_biggrin.gif
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Penzeys spices... Haven't found one we didn't like yet. </div></BLOCKQUOTE>Try Penzey's BBQ3000. You hate that one too!
icon_wink.gif


Have porks steaks on tonight's menu as well... hope they're as great lookin' & tastin' as yours Mike!
How long did you cook that steak? what was your grill temp?
 
Thanks everyone for your kind comments! Jim: I love BBQ3000 use it quite frequently! Well I had planned to cook it for an hour or hour and a half, but as usual used too much charcoal. Going to get that right someday! Closed all my vents except 2 vent holes on top, 1 for the thermo and the other for air and got the temp to about 275. This was with about a half chimney of lit KB. Next time will use my charcoal basket and go less lit. The steak was done in about 45 minutes and that was at 135 internal.
 
I do it often and I love them.
A bit of a different cut here in Europe but of equal parts.
If you enjoyed it, I know what you mean.
It looks delicious!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Lampe:
Looks (and i'm sure it tasted) GREAT!
OK, here's one Penzey spice you may not have tried, not a mixture, butt great on lots of stuff: Adobo Seasoning. </div></BLOCKQUOTE>

Thanks Jim, but got that one too! Have used it and really like that. Am going to one of the Penzeys outlets in Jacksonville this weekend going to pickup some Old World seasoning. I see where you use it once in awhile and going to give it a try.
Here is what I have:
DSC00714.jpg

Any other suggestions that I don't have? Thanks
 
You must log in or register to reply here.

 

Back
Top