Was watching the Netflix Chefs Table BBQ edition, and thought the episode about Snows BBQ was fantastic. The idea of direct heat BBQ sounded very intriguing and it’s something I’ve seen plenty of times on the Chuds BBQ channel. Was watching some of his videos for pork steaks, which I have never cooked, and got me thinking that the PBC basically accomplishes this when cooking on the grate.
So cutting to the chase - tips for pork steaks on PBC? I’m thinking get ‘em cut thick, dry brine, on grate in PBC and then I’m thinking finish by going lid off, rods out, and flip flip flip. I’m looking for them to be sliceable but not pulled pork, so what temp? 190?
bbqLuv as I understand it the term pork steak refers to a thick cut slice from a whole pork shoulder. Just grabbed one from Wild Fork labeled as pork shoulder blade roast. Probably close to 1.5” thick
I season with McCormick Montreal steak (which I don't use on anything else including steaks) and go screaming hot to medium rare on thick pork steaks. We love them.
Interesting. I like the seasoning choice (have a Costco sized one in need of use) but i would think the fat would be an issue cooking to those temps (assume that’s 135-140?). Unless we are talking about chops?
I've done them on my Bronco, Weber kettle (two zoned), and the HB Roughneck and at a range of finished temps anywhere from 165-185. Outcome seems to have more to do with the quality of the meat (intramuscular fat content mostly) than any prescribed process. The best we've done was 1" heritage breed at 165. I also find it helpful to cut relief slits on the perimeter, 4 or 5, to keep it from cupping.
I generally have the meat department cut them about 2" thick for me, I use my kamado so that I can get them 12" or more over the coals (Bronco or PBC would be perfect for this too). At Snow's they are probably 28" - 30" or a bit more over the coals. I season with TexJoy steak seasoning (end product tastes just like Snow's - not sure how they season) and cook until done, flipping and basting with a beer, TexJoy, and butter mop. I've never temp checked mine, they just look done to me and I pull them.
Comment