I've been wanting to try some pork steaks on the WSK. Bought the 2 pack of boneless butts at Costco thinking it would make life easy to cut my own steaks. It's been a while since I bought any of these and forgot that their de-boning process chops up the shape pretty bad. No big deal but I could only get (3) solid 1-1/2" steaks out of it. I got a lot of small pieces extra out of it but there was plenty of food for for 6 people. I tried to do this direct heat method on the WSK so I wanted as much spacing as I could get between the coal and the food grate. I'm sure I'm copying this method from someone on here but can remember exactly to give credit to. I got about 13" between the grates using the lower grate position for charcoal and elevating a 22" grate on some coal baskets.
I ran this with JD lump only....no smoke wood. The plan was to get smoke flavor from the drippings directly on the coal.
Below we're about 2.5 hours in at 275 degrees. This was after the first flip of the meat.
At about internal temp of 165 degrees, I started basting with mop sauce every 15-20 minutes. This a thin sauce similar to Cornell chicken.
Sauce starts with stick of butter, about 1/2 an onion and 2 cloves of garlic. Melt up butter and add rest. Bring up to medium heat until butter fully melted and let go until onions get soft. Add 1 cup ACV, 1/2 cup brown sugar, 3-4 of Tbsp. of favorite BBQ sauce, 2 Tbsp. of your favorite rub, Worc. sauce, hot sauce and about 1/2 a beer to thin it out. This is a really thin sauce but works well on the pork steaks. Below is at the 4 hour mark right before wrapping.
Got some nice color on these and that smell while cooking with pork juice dripping on the coals was amazing. I put them in foil and mopped fairly heavy one more time before wrapping them tight. I let it go about 30 minutes to almost 195 IT. I wanted to be able to cut slices not make it pulled texture. I removed and rested the steaks about 30 minutes. Sorry, I got no plated pictures of the finished product. We had a few beef steaks and a few thighs going as well and it got kind of hectic.
These turned out well. I may try some ribs this way in the near future without using smoke wood. This is really a "knock off" of the Hot and Fast chicken setup in the WSM but just a little lower temps. I may have to try a whole chicken as well.
I ran this with JD lump only....no smoke wood. The plan was to get smoke flavor from the drippings directly on the coal.
Below we're about 2.5 hours in at 275 degrees. This was after the first flip of the meat.
At about internal temp of 165 degrees, I started basting with mop sauce every 15-20 minutes. This a thin sauce similar to Cornell chicken.
Sauce starts with stick of butter, about 1/2 an onion and 2 cloves of garlic. Melt up butter and add rest. Bring up to medium heat until butter fully melted and let go until onions get soft. Add 1 cup ACV, 1/2 cup brown sugar, 3-4 of Tbsp. of favorite BBQ sauce, 2 Tbsp. of your favorite rub, Worc. sauce, hot sauce and about 1/2 a beer to thin it out. This is a really thin sauce but works well on the pork steaks. Below is at the 4 hour mark right before wrapping.
Got some nice color on these and that smell while cooking with pork juice dripping on the coals was amazing. I put them in foil and mopped fairly heavy one more time before wrapping them tight. I let it go about 30 minutes to almost 195 IT. I wanted to be able to cut slices not make it pulled texture. I removed and rested the steaks about 30 minutes. Sorry, I got no plated pictures of the finished product. We had a few beef steaks and a few thighs going as well and it got kind of hectic.
These turned out well. I may try some ribs this way in the near future without using smoke wood. This is really a "knock off" of the Hot and Fast chicken setup in the WSM but just a little lower temps. I may have to try a whole chicken as well.
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