OK, so this has probably been mentioned a million times, but why would anyone ever buy a pack of pork steaks when it's much cheaper to buy a whole shoulder and have it cut for free to order? I paid $1.98 per lb for a shoulder and had it sliced into 1 1/4 inch steaks for free. $20 total. The pork steak 'pack' was $3.48 / lb. And were like 3/4 inch if lucky. To me at least, this is the only way to go. Thoughts?
I've cut them myself a couple of times. I got a meat cutting blade for my reciprocal saw in order to get through the bone. But if I could get a butcher to cut them for free, I would go that route.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Weber Smokey Joe with mini-WSM Tamale Pot modification
The Good One Marshall
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Brook King Regal S490 Pro
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:
2 x Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
ThermoWorks Thermapen ONE
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
I've never talked to a butcher at the grocery stores, Sam's, Costco, nowhere. They don't make themselves available, they try to stay in the back and not catch anybody's eye. It's obvious they don't WANT to be helpful and make themselves available, they have other things to do and doing 'custom' things or looking for other cuts, etc., is NOT on their list of favorite things. I know, you can ring the bell or something...
<cont.>... But I'm not the kind of person to ask someone to go out of their way to help me, especially if it's obvious they're intentionally avoiding me at all costs. I just shop elsewhere usually, where the prices are better, often, too. If it was an actual butcher who was helpful and WANTED to help - I'd patronize them more. I DO go to my local butcher a couple times a month and pay the extra money. Big box and grocery stores? They don't care about what I want.
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
I don't think most people realize that pork steaks come from shoulder. I for one, love a good pork steak. When you grill those babies over a super hot fire, it is incredible.
fzxdoc I think you tried it hot and fast before, and didn't like all the unrendered fat. Try the braising method and see how it compares... stop talking and just do it! . Fire up a 2 zone setup on the WSCG and do direct, then indirect braise, then finish direct again...
jfmorris , since the last time we spoke about it, I've been looking at pork steaks every time I visit the grocery. Haven't been able to find any yet that I liked the looks of. They're either too thin or too fatty. I'd like a nice 3/4 to 1 inch thick steak with more meat than fat. I don't think that's too much to ask for. Maybe they get snapped up first, before I get there. 🤷🏻♀️
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Well, I am pretty sure the times I bought pork steaks they were not triple the price per pound, but if they were, I wouldn't have bought them.
Sadly, while I used to walk into stores like Publix or even Sam's Club and ask them to split some chickens for me to grill, most groceries don't seem to have a very full service butcher shop anymore, and don't seem to take custom requests like they once did. I've thought of buying a stainless blade for my Dewalt reciprocating saw JUST to be able to slice Boston butts into pork steaks....
I may try this trick next time I am at Sam's though. I just don't think of it.
Good point. Our regular store is a Harris Teeter, and it's a barely-there butcher department. Don't think I'd trust those guys, frankly, to know what they're doing. We have a Wegmans that's significantly further away that we go to infrequently, and I'm sure they'd be happy to cut anything one asked for - they're big on customer service. I sure wish there was one decent butcher shop in these parts! I'm constantly amazed that there isn't.
We buy whole shoulders or butts at the big box and they will slice them as thick as you want. Pork steaks done Malcom style are wonderful and I do like his vinegar sauce.
I like the asparagus bundles. Did you grill them tied like that or did you tie them after. I ask because the individual spears look well grilled; fab if you can achieve that in bundles!!
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
OK, so this has probably been mentioned a million times, but why would anyone ever buy a pack of pork steaks when it's much cheaper to buy a whole shoulder and have it cut for free to order? I paid $1.98 per lb for a shoulder and had it sliced into 1 1/4 inch steaks for free. $20 total. The pork steak 'pack' was $3.48 / lb. And were like 3/4 inch if lucky. To me at least, this is the only way to go. Thoughts?
why? They don't cut it for love or money where we are.
. Fire up a 2 zone setup on the WSCG and do direct, then indirect braise, then finish direct again... 
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