Mike Coffman
TVWBB Olympian
This is the last of my pork steak that I had my butcher cut for me a few months ago. It is about
1.75 inches thick and weighs 2 pounds. I marinated it for about 3 hours in Wickers, and then
seasoned it with Plowboy’s Yardbird rub.
I am using the Vortex in my Performer for an indirect cook today. I set up about half a snake with
KBB and hickory chunks. A pie pan with water was placed in the center of the Vortex. Pork steak
put in the Performer once it reached 250 degrees.
When the pork steak hit 150 degrees I wrapped it in foil with Sweet Baby Rays.
Another 1.5 hours and the pork steak is done. It was probe tender at 185 internal temperature.
Total cook time was about 4 hours.
Pork steak was plated with boxed mac n cheese and green peas.
Simply delicious dinner! We used the liquid in the foil as a dipping sauce for the steak. The Performer
held steady at 250 degrees throughout the cook.
1.75 inches thick and weighs 2 pounds. I marinated it for about 3 hours in Wickers, and then
seasoned it with Plowboy’s Yardbird rub.
I am using the Vortex in my Performer for an indirect cook today. I set up about half a snake with
KBB and hickory chunks. A pie pan with water was placed in the center of the Vortex. Pork steak
put in the Performer once it reached 250 degrees.
When the pork steak hit 150 degrees I wrapped it in foil with Sweet Baby Rays.
Another 1.5 hours and the pork steak is done. It was probe tender at 185 internal temperature.
Total cook time was about 4 hours.
Pork steak was plated with boxed mac n cheese and green peas.
Simply delicious dinner! We used the liquid in the foil as a dipping sauce for the steak. The Performer
held steady at 250 degrees throughout the cook.
.
