How To Cook a Pork Steak | Chuds bbq

Oh everybody welcome back to Judds barbecue my name is Bradley Robinson and today I'm gonna show you how I cook this delicious tender rendering smoky direct Haiti pork steak goodness on this mini jug box coming up all right if y'all never had a pork stick before basically what it is is a thick steak cut from the Boston butt pork shoulder here I've typically bone-in so we're gonna bust out a bone saw in a little bit and we're gonna cook it over direct coals on this here mini jug box if you want to see more about that check out my previous video on the walkthrough of that but for now let's get this thing cut up all right so this is a beautiful bit of pork but typically I put these in the freezer for a little bit beforehand I didn't do that I probably should have but got the bone right y'all and we've got this beautiful money muscle right on the back so what we're gonna do now is cut this up I usually cut with the direction of this cut side of the bone so we're gonna go this way so starting on this and take a nice sharp knife and you can really make these as thick if you want usually I mentioned half two inches is where I like to live we're just gonna nip off this end which I'll probably just throw on it's a little snap and that'll give us a nice flat surface to start cutting steaks with I wish I had a scimitar I'm gonna get one of those and there we go beautiful nicely marbled pork steak that's what you're looking forward to pork one nice marbling nice fat cap I don't ever remove any of that usually works out great now we're probably gonna run into the bone here so I'm gonna cut this last piece right in half and I want you as much cutting as I can I want to hit the bone oh my god look at that a third boneless pork steak often times too you can run into these in the grocery store already cut up but they're usually not as thick as you'd like it's a lot cheaper to just buy a Boston butt and cut it down yourself so now on this end piece I'm just gonna cut the end off just like the first steak so now we've got the shoulder blade bone at the end here so that's when it's time to bust out the power tools this is a saw that I got on Amazon for 30 or 40 bucks something like that it's just a little receptor works great for cutting through bulbs use this to break down hogs and lambs and stuff at the Roy in Lewis so I have a link in the description for this model but now it's just time to get through that bone right through the bone and we've got another beautiful bone-in pork steak [Music] bone-in pork stick number one two three and four these look fantastic I think it's time to seize them up all right as per usual I'm going with good old salt and pepper on these I kind of treat these the same way with ribs you can do some rubs and different flavors if you like but something about keeping it classic and so on pepper always seems to just work out great also you can always change up the flavor profile later I'm going to say this in the rib video to that you're gonna add sauce to it later and for these we're gonna add a mop and that's where you can really start adding in different complex flavors rather than the rub itself what is a barbecue sauce but not different spices and garlic and all that good stuff and sugars so I find it's best to just start out with some really simple flavors that way you get really good smoked meat contact and make sure you got the basic flavors down there you can riff on it later on in the cook these are pretty thick pieces of meat so you can go pretty heavy with the salt and pepper but you also want to go heavy because we're gonna be mopping this later on and that's gonna probably dissolve some of the salt off the surface make sure we get the sides and make sure your camera falls directly into the meat gross I mean that lens just went right into the pork steak that's beautiful always using your meat and always seasoned your camera lenses as well all right these are looking real nice time to throw them on the pit it's also a great way to save some money when you're smoking is this is like $13 for the meat you know what I mean all right so this mini Jud box here is rockin a solid three hundo on both sides it's burning really clean I've got the door all the way shut while these coals are getting caught and this thing is ready to go for some pork steaks down all right it's about two hours in I just hope these over maybe now in half in we're still at the same temperature which is crazy yeah I figured we would have had to add some more coals by now but still going strong and as you can see it's much smoke here now that some of the fats and juices are rendering out of the pork steaks but Bao said I just flip these over not too long ago he's again it's really nice color I almost trying to start mopping them but for those of you keeping score at home we're rocking around 160 165 which is wonderful time to start mopping once the bark is set you're getting really nice crust on these smells so good just a little bit of butter all right we've got about two sticks of butter to which we're gonna add the juice of one lemon well half a lemon anyway now I'm gonna add some barbecue sauce typically I make this myself but in these trying times you gotta support local so I'm going with Salt Lick original so good for DirecTV barbecue highly recommended add a little more spice we'll throw some sugar up in there that'll do and then grab your little babish whisk here and get this going beer makes everything better it also throw an onion in there or whatever you want oh yeah oh what a smell always heat your mop sauce too that way you don't get gloopy sauces we're three hours in we're still rocking a good 275 and y'all and I just flip these over I'm optimum eetu or three times I'll mop him let it sit for a bit then flip that way the sauce can cook on to the meat and we get this beautiful nice red color so just keep going until they're nice and tender but not too tender mmm these things okay oh good I flipped in mop these about five or six times we're getting that really nice deep color that sauce is starting to cook on and these are cooking right along and it probably 185 175 internal temp so I'm gonna wrap these in foil to finish him off to make sure they're nice and tender BAM one last little moppy mob before you wrap them up now wrapping your pork steaks is pretty optional you don't have to do it but make sure everything is nice and tender it also helps with the resting process so any juices that may come out will kind of stay in there and you're not gonna end up with anything that dries out too much those will be on there for another probably 20 or 30 minutes not too much longer they're pretty much they're just gonna let them finish cooking tenderize a little bit more and then we'll rest them in the foil and then slice them up alright four hours later these coals are pretty much dead and these pork steaks are feeling nice and tender very nice juicy little on the dark side but that's okay yeah with use dad it's a beautiful looking pork steak right there nice and tender you can tell it's really nice and juicy I'm probably could wiggle it apart if I had to nice and tender but still firm enough to slice that's kind of what we're looking for just like a brisket honestly got a good smoke ring on there a nice fat rendering nice and juicy really good color on the outside that sauce cooked on real nice super tasty thinking that fat is just rendered so nicely oh my gosh and that is it thank you so much for watching my version of pork steak it's a super inexpensive cut to mess around with and the recipe is completely variable to whatever flavor tastes you're looking for and hit me up on Instagram if you want to get yourself a mini jug box at judge vvq or you know if you don't have one just whip up some cinder blocks and cook some pork steak because they're so damn tasty and it's a really old-school style of barbecue but I like and subscribe if you enjoyed this video stay tuned for the next one let me know what you want to see me cook next and until then please go cook something outside boys

Channel: Chuds Bbq

Views: 60,330

Rating: 4.9514856 out of 5

Keywords: @cookoutside

Id: TEDizfi08Ik

Length: 9min 46sec (586 seconds)

Published: Tue Apr 28 2020