David
TVWBB Pro
Just a month or so ago, I had no idea what a pork steak was, or where they came from, other than I was pretty sure the founding animal was a pig. That part I got right. So I came on here, asked the question, and got the answer, did the shopping and found the almighty pork steak. Bought 'em, froze 'em, and yesterday stuck 'em in the fridge to thaw. Put a marinade on them for about 8 hours and rubbed them with one of my pork rubs.
Got the cook from Ray "Dr. BBQ" Lampe's Book, Slow Fire. As usual I had to deviate from his cook as I separated the pork from the onions, not wanting to screw up both ends if it came out bad, besides, I had the idea that doing the onion separately, I could caramelize them, however, I did not quite achieve that goal, just good cooked onions.
Here's the start-up with a picture of the book and recipe.......the lemons are solely to keep the pages open.....my working lemons.
Got out three nice size onions, and ran them through the mandolin for thin slices, and foiled them with butter and about a jigger of Jack. They went on grill with the steaks after about an hour.
Fired up the kettle with some oak, cherry, and apple wood cooking them indirect for 2 hours in the 225-250 range. Though I am new to kettle's grills, I found that it held that range fairly well, but I still need more indirect cooks to nail it, not quite as easy to maintain temp's as the WSM.
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My intent was to cook these somewhat like a rack of ribs, and so I foiled them after two hours of indirect and then for about one hour with my rib recipe of butter, honey, light brown sugar, and a very important jigger of Jack to bring on the steam. After that I put a sauce on them and gave them the glaze. The fire jumped on me a bit and gave them a burnt look in spots, but they were fine.
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Took them off the grill, and plated with a nice bunch of whiskey onions on top. I think the onions would actually be better without the Jack, but the flavor on the steak was good.
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They were good and very tender, better than most chops I've done previously on the grill. Will do again, but will try something different next time......just to experiment........................d
Got the cook from Ray "Dr. BBQ" Lampe's Book, Slow Fire. As usual I had to deviate from his cook as I separated the pork from the onions, not wanting to screw up both ends if it came out bad, besides, I had the idea that doing the onion separately, I could caramelize them, however, I did not quite achieve that goal, just good cooked onions.
Here's the start-up with a picture of the book and recipe.......the lemons are solely to keep the pages open.....my working lemons.
Got out three nice size onions, and ran them through the mandolin for thin slices, and foiled them with butter and about a jigger of Jack. They went on grill with the steaks after about an hour.
Fired up the kettle with some oak, cherry, and apple wood cooking them indirect for 2 hours in the 225-250 range. Though I am new to kettle's grills, I found that it held that range fairly well, but I still need more indirect cooks to nail it, not quite as easy to maintain temp's as the WSM.
My intent was to cook these somewhat like a rack of ribs, and so I foiled them after two hours of indirect and then for about one hour with my rib recipe of butter, honey, light brown sugar, and a very important jigger of Jack to bring on the steam. After that I put a sauce on them and gave them the glaze. The fire jumped on me a bit and gave them a burnt look in spots, but they were fine.
Took them off the grill, and plated with a nice bunch of whiskey onions on top. I think the onions would actually be better without the Jack, but the flavor on the steak was good.
They were good and very tender, better than most chops I've done previously on the grill. Will do again, but will try something different next time......just to experiment........................d
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