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Pork Steak on The Weber Kettle! | Chuds BBQ
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In the fridge covered or not?
I have 2 things you might enjoy trying. I live in southern Illinois and before thick pork steak was a thing I grew up on thin cut pork steaks cooked on the grill. They are similar to yours here but cut the other way. mop, crispy exterior, and smoke had to be balanced to get it just right. They were then sauced and the sauce was set with the grill. The perfect steak came off the grill stiff as a board but when you bit into it you got sauce, crunch, fall apart but with just a little chew to let you know you were being a carnivore. Really great steaks but can be messed up due to not paying attention and flame up from direct fire. They were normally cooked on weber grills.
The other is pulled mutton. I lived in Owensboro Kentucky for a while and barbecued mutton was huge. Never really figured out their methods, but was nummy. There are different styles in that region too.
Love the content and keep it up
So what would be a good side dish for the pork steaks 🥩 would a bake potato 🥔 & bake beans & would a1 sauce hit or miss with type of 🥩 stake you are the professional and im not. God bless America and Israel 😎
I'm going to harbor freight tomorrow and get me a small saw saw & use it for Justin just for cutting meat 🥓 i was wondering 🤔 how you planned to cut through that bone God bless you sir good choice 😊
Could you have used the Slow & Sear and done a reverse cook?
In process of making now
Dry brining pork steaks? Said no one ever…
What happened to the official taste test?
I absolutely love direct heat BBQ, which I call Low-Power Direct Heat (LPDH). My Weber kettle is the only tool in my belt tight now for BBQ. Inorder to get the separation you mention in the Hill Country pits, I popped a couple of self tapping screws into the collar that came with my Weber rotisserie kit. My cooking grate rests just below the rim. It gives me a hair more than 12” above the fire grate. I tried to add the “upper deck” that you used, but the lid won’t close on the rotisserie collar that way. At any rate, I am able to get decent results until I hit the Powerball and buy a Chud Box!
An old friend of mine used to slice a lemon and an onion. he laid those slices on top of the coals as a way of generating smoke for the meat. It was really good.
A Pit Barrel cooker would be ideal for this.
Dude said "hill country flavor" if I didn't know any better that's a Texas flavor that's hard to come by!
Where can I find that grill riser/ warming rack anywhere.
Grocery stores will cut the pork butt up for you if you ask.
you just sold an sns elevated grate lol. gonna do all your chudbox recipes on sns kettle.
Bradley, try campo grande pork. it's the best pork. that or mangaliseta pork
Beautiful pork steaks… I usually buy bone in and cut the steaks up to the bone, then save that bone-in section for Kalua Pork roast. Great recipe for both pork steaks and mop sauce! Thanx for sharing!!
Can I get the info on that saw ?!
I do these on my weber smokey mountain…..two different levels
Just tried this today 🤯🤤, I never thought of this, my mind just got blowned. Wish I could put a photo in the comment. Keep on going those fantastics videos. BTW, you’re the only reason why I made 55 pounds of sausage today with pork butts and saved me the most 4 bests pork steaks EVER 🎉
Hard to beat a nice pork steak.
Glad you didn’t add bud light to your mop😅
Going to try this one❤
what is the product that you cooked the mop sauce on. is that available for purchase?
Completely delicious, could not have been better. I used the mop from your "butt fingers' recipe and felt like I might just drink the mop sauce it was so tasty. Thanks for this fantastic recipe!
Anybody know what type of saw that is? I need one of these!
What type of saw was that?