I've cooked many butts over the years but never one that's been cut into steaks. I have a thin (about 1/2 inch) Boston Butt steak that I'm considering cooking hot and fast, possibly in CI using schamlz (chicken fat) as the cooking oil.
Does the Pit have any advice?
I would say hot and fast to medium doneness or so is a good idea. I have only grilled 1 1/2" to 2" pork steaks, I grill them over coals that are about 1 foot below the grate level of my kamado - the Texas BBQ places that make these grill in covered brick pits with the coals about 2 1/2" - 3 feet under the grate..
John "JR"
Minnesota/ United States of America
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High heat and flip every 5-10 seconds. I take it off when it hits 135 F, Paint it with some Bachans or teriyaki sauce and hit it on the fire again. So darn good!
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