Michael Richards
TVWBB Emerald Member
After Bob's resent Pork Steak post, I got such a hankering for some. So I went to the butcher and picked two up. I also keep thinking about the video Lynn posted about doing them reverse sear, so I decided to try that today.
Used the same homemade rub that I used on the high heat ribs I made recently.
And onto the WSM 14 with ROCS and a piece of pecan for smoke and my favorite heat sink, potatoes in foil.
And here we are at the hour mark.
And flipped them, inside of the top steak goes on the grate. What was on the grate is now in the middle of the top steak.
Done on the WSM.
And onto the kettle.
And done.
Served and cut.
That was a great cook. I love pork steaks and these hit the spot. Smoked them first and a quick reverse sear for a few minutes was different when I have done them the opposite was in the past.
The best way for me to describe the texture is to compare it to if you have ever done Chris's low and slow chicken breast recipe verse doing chicken breast right on the kettle. The outside of the low and slow version gets this little tension with super tender meat inside. That is the same thing that happened with these.
The best part was the smoke flavor. I can not believe how much smoke flavor got into the pork with only being on the WSM for two hours. I was surprised at the depth of flavor. It keep me coming back for another bite.
Used the same homemade rub that I used on the high heat ribs I made recently.
And onto the WSM 14 with ROCS and a piece of pecan for smoke and my favorite heat sink, potatoes in foil.
And here we are at the hour mark.
And flipped them, inside of the top steak goes on the grate. What was on the grate is now in the middle of the top steak.
Done on the WSM.
And onto the kettle.
And done.
Served and cut.
That was a great cook. I love pork steaks and these hit the spot. Smoked them first and a quick reverse sear for a few minutes was different when I have done them the opposite was in the past.
The best way for me to describe the texture is to compare it to if you have ever done Chris's low and slow chicken breast recipe verse doing chicken breast right on the kettle. The outside of the low and slow version gets this little tension with super tender meat inside. That is the same thing that happened with these.
The best part was the smoke flavor. I can not believe how much smoke flavor got into the pork with only being on the WSM for two hours. I was surprised at the depth of flavor. It keep me coming back for another bite.
