Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Stacked Pork Steaks

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Stacked Pork Steaks

    I believe I have done reasonable due diligence on this subject. I have looked for this recipe that I saw on some or other food TV show (I think) here, googled it, and posted it a couple times on BBQ Facebook page(s) all to no avail. So here goes…a whole pork shoulder is cut into pork steaks I think they were around inch thick, but no thinner. The steaks were prepped on both sides, like a slab of ribs or a whole shoulder using whatever you like to set rub (I use mustard or Butcher BBQ Grilling Oil) and then rubbed. They were then stacked and cooked at typical 225* or so temp. After some period of time, it was at least an hour, the top steak was moved to the bottom and the process repeated until the original bottom steak was on the top. Then they were sauced and finished, with results promised to be more tender than other methods. Does this ring any bells??? I’d like to track down where I saw but can’t so far.


    #2
    Why stack them, what does that achieve? It creates a mass that slows cooking and doesn’t allow enough area for bark formation. Pork steaks are one of my favorites, just cook them like pork ribs individually and enjoy a great cut!

    Comment


      #3
      I don't like pork steaks or any pork meat but I would say this seems to be a good recipe.

      Comment


        #4
        Originally posted by Troutman View Post
        Why stack them, what does that achieve? It creates a mass that slows cooking and doesn’t allow enough area for bark formation. Pork steaks are one of my favorites, just cook them like pork ribs individually and enjoy a great cut!
        Slow is the main point of the stack. Bark formation should be ok (unless you want black burned carbon like bark) since much more of the shoulder is "exposed" as each side of each steak has its time. Obvious point being they'd be cooked about as long as a whole shoulder so they would be more tender than cooked...well like steaks. I think it makes sense but can't find anyone else that has heard of or seen this method.

        Comment


          #5
          i feel like all that moving will rub off a lot of seasoning over the period of time.

          i don't know why it wouldn't work to cook it, but as far as effort vs reward you might not get a big of a bang for your buck. maybe smoke them separated and then when the bark is good enough for you wrap them up.

          Comment


          • Yelnoc
            Yelnoc commented
            Editing a comment
            It goes without saying that you would reapply rub when you moved bottom to top and that the rub on the inner layers would not rub off. The idea is to end up with something very tender (cook time would be in the range of 8 hours) which in my experience is not otherwise achieved and then to finish like a traditional pork steak with more rub and sauce, not to end up with the type of bark you'd get cooking a whole shoulder.

          • DeusDingo
            DeusDingo commented
            Editing a comment
            yeah, i get it, it just seems like a lot of work for something you could just roast the pork in a whole shoulder until it's ~180, slice, season, and finish. seems like a lot of work for not much payoff but hey, if it's the best thing you've ever had then more power to you. i'm likely wrong so best of luck to you

          #6
          I don't do pork steaks, don't plan on starting. I was just trying to track down the recipe. I think it is an interesting concept.

          Comment


            #7
            If the pork was pulled in the end, wouldn't this be a way to get seasoning into the middle of the roast? I'm thinking this is what it is all about - move seasoning and smoke to the inside (and out).

            Comment


              #8
              Never heard of it but I like it.

              Comment


                #9
                Here are two Pork Tower videos, one on a smoker, one in an oven. The method is as you describe, except that they don't swap layers during cooking. But the prep is as you described it, FWIW.





                Maybe, if you haven't already done so, you want to google Pork Party Tower to find the method exactly as you describe? Just a thought...

                Kathryn
                Last edited by fzxdoc; April 1, 2021, 07:06 AM.

                Comment

                Announcement

                Collapse
                No announcement yet.
                Working...
                X
                false
                0
                Guest
                500
                ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                false
                false
                {"count":0,"link":"/forum/announcements/","debug":""}
                Yes
                Rubs Promo

                Spotlight

                These are not ads or paid placements. These are some of our favorite tools and toys.

                These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                Use Our Links To Help Keep Us Alive

                A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


                The Pit Barrel Cooker May Be Too Easy


                The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

                Click here to read our detailed review and the raves from people who own them


                The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

                kamado grill
                Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

                Click here for our article on this exciting cooker


                Bring The Heat With Broil King Signet’s Dual Tube Burners

                3 burner gas grill

                The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

                Click here to read ourcompletereview


                The Cool Kettle With The Hinged Hood We Always Wanted


                Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

                Click here for more about what makes this grill special


                Blackstone Rangetop Combo: Griddle And Deep Fryer In One


                The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

                Click here to read our detailed review and to order


                Fireboard: The Ultimate Top Of The Line BBQ Thermometer

                Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

                With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
                Click here to read our detailedreview


                The Good-One Is A Superb Grill And A Superb Smoker All In One


                The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

                Click here to read ourcomplete review