Mike Coffman
TVWBB Olympian
2 large Pork Steaks were brined with Mad Hunky Pork brine for 12 hours. They were then seasoned
with John Henry’s Cilantro Chipotle with Lime rub.
Put onto the Performer with a chunk of hickory and a chunk of pecan and cooking with RO lump. Pan
of water underneath the steaks to keep the temperatures down.
At the 2 hour mark the Performer was holding steady at 250 degrees and the steaks were at 138 internal.
Steaks were flipped and sauced with Sticky Fingers Memphis Original sauce. Another 30 minutes and they
were at 145 internal temperature.
Plated with boxed scalloped potatoes.
Steaks were melt in your mouth tender, full of flavor and super delicious!
Thanks for looking!
with John Henry’s Cilantro Chipotle with Lime rub.
Put onto the Performer with a chunk of hickory and a chunk of pecan and cooking with RO lump. Pan
of water underneath the steaks to keep the temperatures down.
At the 2 hour mark the Performer was holding steady at 250 degrees and the steaks were at 138 internal.
Steaks were flipped and sauced with Sticky Fingers Memphis Original sauce. Another 30 minutes and they
were at 145 internal temperature.
Plated with boxed scalloped potatoes.
Steaks were melt in your mouth tender, full of flavor and super delicious!
Thanks for looking!
