Alright, I'm going to cook some pork steaks and share my method. First off, get some pork steaks. I get them 1.5 inches thick. I like to go to a good butcher (Severs or Cionkos). Rub them down with whatever spices you like. I make a homemade rub (salt, pepper, paprika, celery salt, onion and garlic powder, brown sugar, a little dry mustard. Coat the P steaks with the rub pretty thick, and let them sit for about an hour to absorb the rub.
Get the Weber going. I usually use chunk but I had some white oak and apple and poured half a chimney of kingsford on top indirect.
Put the pork steaks on indirect, and get a beer.
It's been an hour. Flip them and add a baste/sauce of your choice. I make a one from apple cider vinegar, beer, molasses, and little worstershire. Paint it on thin. I will report back in one more hour.
>>22071529Charcoal chimney. A patrician man. Cheers.
>>22071563Thank you kind sirAlright, they have taken on enough smoke. Time to baste them again and do a nice direct grill to get some caramelization and crust.
Now, I will wrap them in foil with a bit more sauce and hit it with a light rub. Triple wrap them in foil, into the oven they go at 325 for awhile. I'll take them out at about 185, do a final broil sear. I will post the final results in a bit.
>>22071539>. I will report back in one more hour.Americans can't cook Pork, maybe it's a Kosher thing, not sure.An hour would kill it, I suppose the 9000 spices and the sauces would rescue it but it just sounds like a piece of cardboard covered with sauces.American cuisine.
>>22071588It's so tender, pork butt is so full of fat, you have to cook it slow...I go around 275 smoked. After the oven, you can cut it with a spoon.
>>22071590If you cook anything long enough (in moist conditions) , you can cut it with a spoon but you lose the flavor of the meat.This is common with American beef as it's quite bland (been to the USA on many occasions) but have some respect, as many want to taste the meat and not just the sauces.
>>22071608There are many other ways to cook pork. This is just a way done semi native to St Louis. I like whole pig on a rotisserrie the most but it's not realistic to cook that for 3 people. I am a believer in higher quality pork, even if you spend $2 more a lb it is so worth it.
It is done. Smoked pork steaks with a salad. Have a good night bros.
Whatever is leftover, just chop chop and you have some bbq pork sandwiches for a couple days
>>22071539>add a baste/sauce of your choiceFucking no ya don't, you add Maull's and only Maull's.
>>22071521i havent had a good pork Sir Loin in way too long. i should get some
>>22071774Kek basted
Looking good brother
>>22071680would
>>22071539>>22071569Nice, loaded up some pork tenderloin for 75 cents a pound. Going to grill sone bacon wrapped tenderloin this weekend if the weather’s not a bitch
