Charcoal Grilled Pork Steaks
A huge, juicy, correctly cooked pork steak is hard to beat! When cooked incorrectly, they are a tough and chewy disaster. When cooked correctly, they are a tender, juicy, flavorful treat!
Things to know:
Are pork steaks just pork chops?
No, as they come from different parts of the pig. Pork chops come from the loin which makes them leaner with a milder flavor. Pork steaks, also known as pork blade steaks, come from the pork shoulder, have much more intra-muscular fat and are much more flavorful.
Is pork steak tough?
They can be if not correctly cooked. While pork chops are best when cooked to an internal temperature of 145F, pork steaks are best when cooked to higher temperatures (165-190F) in order to break done the connective tissue and to render the much more prevalent fat.
How do you grill with charcoal for beginners?
1. Place the appropriate amount of charcoal in a chimney and light it.
2. Determine the method of cooking you are to use, arrange the charcoal as appropriate, place the cooking grate into position and close the lid.
3. Ensure the grill vents, or dampers, are open.
4. Wait 10 to 15 minutes as the grill heats up.
5. Oil the grates, clean the grate with a grill brush if necessary and oil again.
6. Place food onto the cooking grate.
How long do you let charcoal burn before cooking?
You should let charcoal burn for about 20-30 minutes before cooking (I do this in 2 steps). This ensures the coals are hot enough, have finished producing thick smoke and volatile organic compounds (VOCs), and have had time to heat your grill.
Do you leave the vent open on a charcoal grill when cooking?
This depends on what you are cooking and what method you are using. Typically the lower vent is fully open and the top adjusted as necessary, but there are exceptions.
Ingredients:
Bone-in Pork Shoulder cut into 2 inch steaks
For the mop sauce:
1/2 stick butter
medium diced sweet onion
8 cloves of garlic
1 cup white vinegar
1 cup apple cider vinegar
1 lemon, cut into slices
2 T hot sauce (we used Cholula Cremosa Sauce, Chipotle)
2 T brown sugar
2 T smoked paprika
6 oz. beer (we used Modelos)
1. The day before the cook, liberally season your steaks with salt and pepper, then place them on a wire rack on a baking sheet and chuck them into the fridge for 24 hours.
2. On the day of the cook, close your bottom vents and prep a chimney full of charcoal. After 15 minutes, place the charcoal in the Weber, install your grate and place a grate extension on top.
3. Place the pork steaks on the grill extension, directly above the coals. Fiddle with your top vent as necessary to maintain 250-300F. Let your steaks cook for 2 hours, checking them every 30 minutes.
4. During this 2 hours, make the mop: in a saucepan, melt the butter on medium heat, then add the onions and simmer until translucent (about 5-6 minutes). Add the garlic and cook while stirring for about 30 seconds, then add the remainder of the mop ingredients. Continue to simmer while stirring until all of the sugar is dissolved, then remove from heat.
5. After the pork steaks have been cooking for 2 hours, begin to apply the mop sauce every 10 minutes for about an hour, until the steaks reach an internal temp of 185-190.
6. Remove the steaks from the grill and tent with foil to rest for 15 minutes.
7. Slice those puppies up and serve! ENJOY!
Equipment used:
The Original ‘Upper Deck’ Stainless Steel Grilling Warming Smoking Rack Charcoal Grill Grate
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