Looking for ideas? about a lb each. 1/2 to 3/4 inch thick.
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Looking for ideas? about a lb each. 1/2 to 3/4 inch thick. -
My most favorite way to do pork chops lately is using Heaven Made Product's Neau Bay (their better version of Old Bay). Or simply try a light dose of Old Bay if you have it.
My next is char siu. Even the fake char siu, the pink powder from NOH. A little extra salt might be needed because it's mild, but yum!
If they're thin, grill 'em hot & fast to 135-145. -
It has been a while, but I just season them with salt and pepper then on a preheated pellet grill, 350-400 to an internal temp for about 145°F, about 6-7 minutes per side.
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Thanks, it has been a few years since cooking them. Seems odd that we cook a butt to 203 and these steaks at 145. Old age is getting my memory. I do not mind a little pink. So Friday evening we will do one at 145.Comment
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A versatile cut. Grill them hot and fast St. Louis style, smoke them low and slow until tender like a full pork butt.
I like to lightly bread them with egg wash and seasoned flour, brown in a skillet, cover them with sweet onions, then braise in a covered baking dish for about 90 minutes at 350. Like butta. Serve with mashers and gravy and your favorite veggies. Devine comfort food.Comment
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Session with favorite steak rub, grill hot and fast to medium.Comment
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I really like them with roasted garlic and herb seasoning with a sprinkle of course sea salt. Like the others I go hot and fast to 145. These are an economic meal. You can feed a crowd pretty quickly for a reasonable price.Comment
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My family cooks these often. Our favorite is a 24 hour marinade with gochujang, soy sauce, sesame oil, fresh ginger, rice wine, garlic, scallions. If you search for Korean gochujang pork chop recipes there are many out there for a good marinade. After 24 hours I put them on direct charcoal heat for about 5 minutes per side to finish them off. They are wonderful.Comment
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We treat them kind of like round steak. Dredge lightly in flour; season with salt, pepper, garlic, and caraway seed (were Czechs); brown in cast iron pan; reduce heat; add some water and scrape up the fond to make gravy; make gravy; serve with mashed potatoes. You can toss some carrots in the pan while the meat is cooking too.Comment
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I like the method Malcom Reed describes at this page. I just use whatever rub and bbq sauce I have on hand. The braise step I think is important with these. You are cooking them to butt temps of 195 to 200, not normal pork chop doneness which would be 140ish. After all, they are just slices of a Boston butt...
Another recipe that I've meant to try is this one, from Steven Raichlen:
He doesn't do the braise step though, so I just feel they won't be falling apart tender, but I like the described flavor profile of the dip he dunks them in.Last edited by jfmorris; May 25, 2023, 08:37 AM.Comment
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Speaking of Raichlen! He interviewed the founder of St Louis best BBQ restaurant (IMO!) and smoked and reverse seared wonderful thick pork steaks. Can be found here: https://barbecuebible.com/recipe/sai...e-pork-steaks/
I had always grilled pork steaks over medium-high until trying this; now this is my go-to for all pork steaks!Comment
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Tacos al pastor!!!!!!! Make up some adobo sauce, slather the steaks up and let them get happy for a few hours. Then hot and fast on the grill along with some pineapple slices. Dice up some white onion and make tacos! I’ve posted these a few times, and also have an adobo recipe posted on here as well if you are interested.
Enjoy!Comment
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Chud's BBQ version of pork steaks on a Weber Kettle over direct heat. He added homemade mop sauce to the pork steaks while grilling above some lump charcoal. Yummy!!!
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Haha I like his description in the video of "that was terrifying" and saying that the Sawzall was NOT the right tool for the job.
I don't picture ever sawing through ribs like that, but can see wanting to cut a pork shoulder. I'll see about a 9 or 14 inch stainless blade on amazon for that. -
jfmorris, I will make a jig to hold either ribs or a pork butt if i cut anything with a reciprocating saw. I did find some stainless steel blades on Amazon. i wasn't sure how many teeth per inch is recommended to get through bone and still be food safe.
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If they will be seared: Heat grill to 550 degrees or higher and after dry brining them and covering with rub sear them turning them every 30-60 seconds for 6 to 8 minutes until they reach an internal temp of 160. Then sauce them until the sauce becomes tacky.
Smoked: Smoke them at 250 until they reach an internal temp of 160. That should take about two hours. Remove the steaks and wrap in foil covered with either butter and brown sugar or BBQ sauce. Put them back on the smoker until they reach an internal temperature of 190. Remove from the grill and unwrap. Then sear them turning every 30 seconds. Once well seated sauce until the sauce becomes tacky.
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I love keeping pork steaks simple. I’ll set up a single layer of KBB in my Weber kettle and season the pork steaks simply with just salt and pepper right before I put them on the grill. I’ll then flip them every couple of minutes and every time I flip them I’ll rub a stick of butter on the side I just turned up. I’ll also add touches of salt and pepper as I am cooking since when I rub the stick of butter on the steaks it will remove a bit of seasoning.
The combination of the salt, pepper and butter that gets slightly nutty is delicious.Comment
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