Mike Coffman
TVWBB Olympian
3 very large pork steaks marinated 24 hours in Hot Pepper Raspberry Chipotle sauce from HERE
and then seasoned with Bone Suckin Sauce rub. Since we were having 5 for dinner we figured
that as large as these steaks were we would cut them in half.
Onto the grill, with some wild apple wood chunks, direct for about 1 minute on each side.
Indirect until done, grill temperature at 275.
Pork steaks off the grill at internal temperature of 140 degrees and probe tender.
ABT’s were stuffed with onion and chive cream cheese and dusted with Penzeys 33rd and Galena.
Zukes were coated with olive oil and tossed in a plastic bag with Penzeys Mural of Flavor.
ABT’s and Zukes onto the grill. Grill temperature was raised to about 350.
ABT’s and Zukes off the grill. Probably could have used a tad more bacon on ABT’s, but they still look good.
Here’s your plate!
The pork steak was melt in your mouth tender and real juicy. I really the believe that the key
to tender and moist pork steak is to have your butcher cut it the way you want. I have never been
able to get pork steak this tender by buying it off the shelf. The whole meal was very delicious,
but the star of the show was the pork steak. Got to give credit where credit is due and that is
to the great tutorial that Bob Correll did for his grandson HERE and all the cooks from Jim Lampe.
I am learning from the best!
Thanks for looking!
and then seasoned with Bone Suckin Sauce rub. Since we were having 5 for dinner we figured
that as large as these steaks were we would cut them in half.
Onto the grill, with some wild apple wood chunks, direct for about 1 minute on each side.
Indirect until done, grill temperature at 275.
Pork steaks off the grill at internal temperature of 140 degrees and probe tender.
ABT’s were stuffed with onion and chive cream cheese and dusted with Penzeys 33rd and Galena.
Zukes were coated with olive oil and tossed in a plastic bag with Penzeys Mural of Flavor.
ABT’s and Zukes onto the grill. Grill temperature was raised to about 350.
ABT’s and Zukes off the grill. Probably could have used a tad more bacon on ABT’s, but they still look good.
Here’s your plate!
The pork steak was melt in your mouth tender and real juicy. I really the believe that the key
to tender and moist pork steak is to have your butcher cut it the way you want. I have never been
able to get pork steak this tender by buying it off the shelf. The whole meal was very delicious,
but the star of the show was the pork steak. Got to give credit where credit is due and that is
to the great tutorial that Bob Correll did for his grandson HERE and all the cooks from Jim Lampe.
I am learning from the best!
Thanks for looking!
