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

  • fzxdoc
    replied
    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.

    Leave a comment:


  • jecucolo
    replied
    Never heard of it but I like it.

    Leave a comment:


  • treesmacker
    replied
    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).

    Leave a comment:


  • Yelnoc
    replied
    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.

    Leave a comment:


  • DeusDingo
    commented on 's reply
    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

  • Yelnoc
    commented on 's reply
    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
    replied
    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.

    Leave a comment:


  • Yelnoc
    replied
    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.

    Leave a comment:


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

    Leave a comment:


  • Troutman
    replied
    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!

    Leave a comment:


  • Yelnoc
    started a topic Stacked Pork Steaks

    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.

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


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


Is This Superb Charcoal Grill A Kamado Killer?


The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

Click here to read our detailed review of the PK 360

Click here to order directly and get an exclusive AmazingRibs.com deal


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


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

Click here to read our detailed review


Groundbreaking Hybrid Thermometer!

Thermapen One Instant Read Thermometer

The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

Click here to read our comprehensive Platinum Medal review


Compact Powerful Sear Machine For Your Next Tailgater


Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

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