A while back I had my butcher cut a whole butt into pork steaks. Each one is approximately 2 inches thick. One of these is
plenty for me and my wife. I marinated the pork steak in Wickers marinade for about 1.5 hours then seasoned it with John
Henry’s Apple rub. My wife was in Jacksonville today and picked me up some Cookin Pellets Perfect mix and while she was
there found some different John Henry’s that we haven’t tried yet.
Put on the Grid Iron in smoke mode for the first hour. I am using Cookin Pellets Perfect mix.
I just picked up a
down draft hood for my Grid Iron and this is the first time I have used it, other than to test it out. I am
hoping for a little better temp stabilization across the whole grate area and a little more smoke across the meat.
About 45 minutes in I kicked up the temp to 225 and throw some red potatoes onto the grill to get some smoke. Here is the
pork steak and the potatoes done. I pulled the pork steak at 150.
My wife took the almost cooked red potatoes and fried them with some onion. Here is the cut pork steak and the potatoes on
my plate. One half of that pork steak went to my wife.
Dinner was great. The John Henry’s rub was definitely noticed. It added a nice green apple taste to the pork steak. The down draft
hood seemed to work great. I got some good smoke flavor on the pork steak and potatoes. I didn’t checked the temperature across
my grill tonight but will check it out the next time I use it.
