Pork Steak Cook on PBC

[bbq_esq]

Never done one of these before but after I saw the Chefs Table about Snow’s BBQ, I wanted to give them a shot. Seems like cooking on the grates in the PBC would be a reasonable approximation of the direct heat, “hill country” style bbq, as I understand it. Found a nice thick one at Wild Fork, did SPG overnight. Not sure yet if I want to follow Tootsie’s mop sauce recipe or go with something a bit sweeter, maybe a honey and vinegar based sauce I can glaze on. Plan is to cook on grates, covered at first to get smoke on it then open the top at the end, open the vent and get some color on it. cook to around 180 and hopefully slice.

[Jerod Broussard]

OOohhhh, aahhhhhhh....

[bbq_esq]

I’m excited! Nice thing is that I don’t think there is any real way to screw or up. Take the temp too far and we’re having pulled pork lol.

[bbq_esq]

Into the barrel along with some potatoes. Running with KBB and a few apple wood chunks.

I also whipped up a mop sauce of ACV, honey, agave, Worcestershire, crushed garlic, sliced onion, butter, some beer (Rolling Rock) and a bit of sriracha.

[klflowers]

Rolling Rock!!!

[fzxdoc]

klflowers and bbq_esq , Rolling Rock goes down too easy for me. One leads to the second one, etc. especially on a long cook day. Yuengling is my go to, but a Rolling Rock six pack sometimes finds its way into the grocery cart.

Kathryn

[RichieB]

Looks fantastic. Keep the progress pictures coming, please.

[mnavarre]

I've done this with skin on pork belly. I just pull the rebar and crack the lid for a minute to get the temp up to crisp the skin. Works great.

[au4stree]

Love it, the PBC cooks steak really well. We do them all them time at the hunting camp, take out the rebars and let ‘er rip. Keep the pics coming.

[barelfly]

I like the thickness of that pork steak! I usually only find thin steaks and go hot fast! Looking forward to seeing how this turns out for you!

[HawkerXP]

PBC, PBC, PBC!

[mnavarre]

Yeah, what he said.

[bbqLuv]

Three times for emphasis, emphasis, emphasis!

[bbq_esq]

Probing around 165 or so. Mopping has begun. Pulled the rods and opened vent to get temps. Looks and smells great

[bbq_esq]

Done! Had to rush things a bit as I often do so I pulled closer to 170 but fork tender and fat rendered beautifully. This was really really good. Went perfectly with the potatoes and some Jersey corn.

If you haven’t tried this I would definitely add it to your to do list. Affordable cut, fun low stress cook and great results. This would also make nice sandwiches, stacked on a Martins with some pickles.

[bbqLuv]

Well done, I must say,

[bbq_esq]

Thank you sir! The corn here is fantastic this time of year so that makes for an east side.

[58limited]

I've done a few pork steaks Snow's style and they are epic. Good job! I think Snow's uses Lawry's seasoned salt. I use TexJoy steak seasoning.

[bbq_esq]

Any mop or sauce? I think I'm gonna try this again soon, maybe do one with no mop, just rub and then another with more of Carolina-style vinegar/pepper sauce. It's a really adaptable recipe though. Would go great with a Korean-style sweet and spicy glaze.

[58limited]

I mopped with a little butter, light beer, and TexJoy.

[Duanessmokedmeats]

Yummy!!!!

[hoovarmin]

I love pork steaks - and corn - and potatoes. PBC!

[John Henry]

Thank you, bbq_esq! That photo of your bodacious pork steak on your PBC is an all time highlight in my book.
Also very much appreciate your comments following re: Your thoughts about the very high ROI for a pork steak cook. I hope to soon follow your excellent example.

[bbq_esq]

Thank you!

[Clawbear57]

I like the sound of sauce except for sriracha.

[bbq_esq]

Funny I just realized I forgot to mention that I burned the first mop sauce and re did it without the sriracha. Not because I didn’t like the flavor, I was just annoyed about burning it the first time.