Let's Talk BBQ

Outdoor Cooking Equipment => Grills & Smokers => Charcoal Grills => Topic started by: HighOnSmoke on August 09, 2014, 07:06:57 PM

Title: Saturday Night Pork Steak
Post by: HighOnSmoke on August 09, 2014, 07:06:57 PM

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.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Saturday%20Night%20Pork%20Steak/DSC_6451_zpsc4fac5fa.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Saturday%20Night%20Pork%20Steak/DSC_6451_zpsc4fac5fa.jpg.html)

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.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Saturday%20Night%20Pork%20Steak/DSC_6453_zpsfbb4fef5.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Saturday%20Night%20Pork%20Steak/DSC_6453_zpsfbb4fef5.jpg.html)

When the pork steak hit 150 degrees I wrapped it in foil with Sweet Baby Rays.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Saturday%20Night%20Pork%20Steak/DSC_6461_zps38bdd557.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Saturday%20Night%20Pork%20Steak/DSC_6461_zps38bdd557.jpg.html)

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.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Saturday%20Night%20Pork%20Steak/DSC_6462_zpsbb14e921.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Saturday%20Night%20Pork%20Steak/DSC_6462_zpsbb14e921.jpg.html)

Pork steak was plated with boxed mac n cheese and Pappy's favorite green peas.  ;)
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Saturday%20Night%20Pork%20Steak/DSC_6466-001_zps8e0a4f16.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Saturday%20Night%20Pork%20Steak/DSC_6466-001_zps8e0a4f16.jpg.html)

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.

Title: Re: Saturday Night Pork Steak
Post by: sliding_billy on August 09, 2014, 07:15:39 PM

I'll say it now.  All the extra peas can come my way.  Looks great, BTW.

Title: Saturday Night Pork Steak
Post by: Pappymn on August 09, 2014, 08:22:43 PM

As the great Meatloaf said in song, 2 out of 3 ain't bad.

If you look closely at the little green devils, they have faces.....and are looking at me.....taunting me ???

Title: Re: Saturday Night Pork Steak
Post by: TMB on August 09, 2014, 10:58:29 PM

Looks good, I'm wondering why 4 hrs cook time? 

Title: Re: Saturday Night Pork Steak
Post by: Smokin Don on August 10, 2014, 12:52:25 AM

The pork steak looks delicious HOS!!! And a plate full of goodies!!! Don

Title: Re: Saturday Night Pork Steak
Post by: sparky on August 10, 2014, 01:06:12 AM

a really great cook.  can't do wrong w/ smoking on a kettle.   ;)

Title: Re: Saturday Night Pork Steak
Post by: smokeasaurus on August 10, 2014, 01:10:24 AM

Great looking poke steaks. The Weber Kettle can do it all.

Title: Re: Saturday Night Pork Steak
Post by: Las Vegan Cajun on August 10, 2014, 11:18:53 AM

Great looking steaks, nicely done.  ;)