Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Kona on July 14, 2017, 07:21:39 PM
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Sorry I don't have any pics but I have never cooked or tried a pork blade steak before and I had come across the recipe below. I have been missing out! The pork steaks were outstanding and I'd probably make those over a pork chop any day. The recipe is pretty tasty and has a good kick of spice.
http://barbecuebible.com/recipe/monroe-county-pork-steaks-spicy-vinegar-dip/
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...The pork steaks were outstanding and I'd probably make those over a pork chop any day.
Agree. We usually opt for pork steaks over chops.
Once in a while we like to get thick-cut blade steaks. We just buy a Boston Butt and ask the butcher to cut it into 1" thick (or more) steaks.
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...The pork steaks were outstanding and I'd probably make those over a pork chop any day.
Agree. We usually opt for pork steaks over chops.
Once in a while we like to get thick-cut blade steaks. We just buy a Boston Butt and ask the butcher to cut it into 1" thick (or more) steaks.
Do you cook the thicker ones hot and fast? I wasn't sure how to cook them and just followed the recipe I posted
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...The pork steaks were outstanding and I'd probably make those over a pork chop any day.
Agree. We usually opt for pork steaks over chops.
Once in a while we like to get thick-cut blade steaks. We just buy a Boston Butt and ask the butcher to cut it into 1" thick (or more) steaks.
Do you cook the thicker ones hot and fast? I wasn't sure how to cook them and just followed the recipe I posted
Pork steaks are so versatile there are several ways to cook them. For the thick cut ones, yes, we tend to just season them up and cook them hot and fast on the grill to about 145° then let rest for about 10 minutes, very much like you'd do for a beef steak.
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We need more people who aren't afraid to post without pictures . . .
As to pork steaks, they're a wonderful alternative to dry, listless chops. Even better when you can get pastured pork instead of factory. I have friends who raise pigs for tasty meat, not "the other white meat" and I'm thinking its time to pay them a visit ;D
Hub
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Sorry I don't have any pics but I have never cooked or tried a pork blade steak before and I had come across the recipe below. I have been missing out! The pork steaks were outstanding and I'd probably make those over a pork chop any day. The recipe is pretty tasty and has a good kick of spice.
http://barbecuebible.com/recipe/monroe-county-pork-steaks-spicy-vinegar-dip/
When our local Winn-Dixie Supermarket runs these on special you have to buy a 2-pack of pork butts. I will smoke one and have the butcher cut up the other into blade steaks and country style ribs. I season these as I would a butt and smoke until about 140F and then will sauce them and char a bit over the coals. Always great and an easy one hour or so cook.
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I hate to question the advice of Prof. Raichlen, but I don't see cooking "thin-cut pork chops" over a high direct heat for 4 minutes per side. The pork steaks have enough internal fat to pull this off, but I doubt that the chops would make it through edibly.
BD