Pork Steak on PBC

[Brian_M]

First things first...I've been lurking around here since last spring and I can't tell you all how much I've learned from everyone here.

I started with a cheap big box store propane smoker, used it for about a year, then fell victim to that More-Cooker-Syndrome that you read about. I wanted to switch to charcoal and all the resources and opinions here were a huge help. I ended up with a PBC and no regrets. A special acknowledgement to fzxdoc. Her detailed posts on lighting and cook times on the PBC have become a go-to every time I start thinking about what to cook next.

I smoked pork steaks on the propane smoker several times, they were always a hit with Wife, Kids, and Mother in Law. I haven't cooked these since the PBC because...well...the PBC just cranks out such great tasting meat that I haven't rolled the propane smoker out of the barn.

A few weeks ago the MIL mentioned that a smoked pork steak sounded pretty good. Has anyone tried pork steaks on the PBC? I worry they will fall apart, and fall from the hooks, as they get tender. I can't decide whether to experiment with the PBC or dust off the propane smoker.

Any info on this will be appreciated, and thanks again for all the info on all the other topics.

[lonnie mac]

Welcome Brother! I am always one to just say give it a go and see. Pork steaks lend themselves to all types of good cooks. Personally I like my pork steaks hot and fast. Slow smoking them are great, but do get VERY tender very fast. I don't have a PBC, but the PBC has a grate too no? How about just a good smoking on the grate. That sounds good. Remember, hooks are cool and all, but don't mean you have to use them!

[DWCowles]

Welcome Brian_M

[Brian_M]

The PBC has a grate, but I don't think it will work for me for pork steaks. I'm cooking for six and I don't think the grate has the capacity I need.

If all goes according to plan, I'll smoke the pork steaks on Sunday. I'll probably end up hanging them as an experiment, unless someone has already proved that it won't work.

Thanks for the welcome!

[Nate]

Welcome from Indiana!

Head over to walmart and get some hinged wire grill baskets with handles. They can hang from the hooks and may work for what you are wanting to do. I’ve used them for all kinds of things.

[RonB]

Welcome to The Pit.

[abandonedbrain]

Brian_M Well, as you're understanding, those of us with MCS tend to look at each cooker/smoker like a tool. There are certain things I will NEVER cook in my PBC (steaks, for one). Pork chops/steaks? Yeah, dunno if I'd do that. I did do ribeyes once; I had to cook them with the lid off in order to get the heat high enough to cook them at the grate level. Not "great".

Actually, I almost never buy chops/steaks, they're just not a really flavorful cut for grilling. Instead, I rely on the pork tenderloin, and I happily drop those into the PBC on hooks. They are cheap around these parts (Michigan) and very flavorful on their own, with just a light rub of thyme, salt and pepper into some olive oil. Super easy, great presentation on the plate, and flavorful without resorting to injections and brines. I don't even bother to dry-brine them!

[dshaffes]

I learned how to cook pork steaks from my father in-law from St. Louis. His technique requires the ability to sear the pork steaks before braising. I'm interested in your process and would give the PBC a shot.

[fzxdoc]

I've never done pork steaks on the PBC, Brian_M . I have put two grates, one on top of the other (the top one sitting on small spacers) in the PBC for more grate space. Then I bought a hovergrate-type grate that also works fine.

Kathryn

[Brian_M]

Thanks to everyone for the replies and the welcome.

To abandonedbrain, I tried a pork tenderloin early on with the propane smoker but didn't have good results...no doubt because it was early on and I wasn't very far along the learning curve. They are on my list of things to return to.

To dshaffes, the process I had very good results with came from another website: http://www.extraordinarybbq.com/smoked-pork-steaks/. Essentially, brine or dry-brine overnight, smoke at about 225 for an hour or so then wrap and cook for about 45 more minutes (or until tender enough to suit you). Then unwrap, paint with sauce, and cook long enough for the sauce to caramelize. Finish temp around 180 or so. We've been happy with the results.

To fzxdoc, I have to admit that I didn't know such a thing as a Hovergrate existed. I'm thinking that it will solve my pork steak in the PBC dilemma. This isn't the first time that information from you has answered a question for me. Thanks for all the effort you put into this.

My plans for this weekend got changed. It will be next weekend before I get to the pork steaks. I'll try to let you know how they turn out.

Thanks again.

[JeffJ]

Know that optimal internal temp for tenderloin/chops is medium.

[dshaffes]

Thanks for the link. I like the fact that the site is run by someone from St. Louis.

[dirtman]

I’ve smoked pork steaks @ 225 degrees cut thick 3/4 inch plus, pulled until internal is around 180 degrees wrap in foil for about an hour and finish on the grill with a quick sear and some bbq sauce.

[Brian_M]

Okay, today was experiment day. Picked up some inch-thick pork steaks yesterday, dry-brined them overnight.

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Lit the Pit Barrel. When the charcoal was ready put 3 pork steaks on the PBC grate (there was room for one more), and three on a raised grate above. Thanks again to fzxdoc for that idea.

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The raised grate was high enough that I didn't want to put the rebar in. Covered the holes with foil to try to control airflow. Controlled it too well. The temp fell way too low while I ran into town to take care of an errand. It was a 10 minute trip but the temp fell quickly. Opened one hole, partially opened another seemed to be the best balance. Rotated the steak after about 45 minutes because of the heat-shadow (there was about 10 degrees different between the lower and upper steaks). After about 1 1/2 hours I moved them from the PBC to the gas grill for a quick reverse sear. Internal temp ranged from 180 in a couple to 165 ish in a couple. Was concerned about them drying out (and was also getting pushed for time...) Into the house they went.

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The results were good. Great flavor from the PBC plus the reverse sear. They might have been a bit dry. It has been long enough since I smoked the last batch of pork steaks on the old propane smoker that I don't remember it well enough to make a good comparison. These probably weren't the best I have done but they were very good.

There doesn't seem to be a lot of conversation about pork steaks here in The Pit. They may be more regional that I thought. If you're not familiar with them take time to look them up. They make another good excuse to sit on the porch next to the smoker. (or the grill. you can do them hot and fast also.)

Thanks again to all who provided suggestions on how to fit this many pork steaks into the PBC.

[EdF]

Here's a recipe for quicky pork cutlets on a CI pan on the grill: https://www.evernote.com/l/AKKwh0tnl...4OQGHYdmp1juUA

It's always a win!

[Butchman]

Being originally from Missouri, growing up my father who was from St. Louis was often bbqing pork steaks on the Weber or the PK. He’d cook them like he would chicken adding sauce about halfway before done and I’m guessing around 340 degrees, I remember he liked to crack the lid on the weber to help control heat and flare ups. I love them and lately have cooked them low and slow for long periods to get to 180 plus degrees. I like the results but can’t really say for sure if they are any better. I think the barbecue method 325-350 degrees and saucing them on both sides 20 minutes or so before done would by my first choice.