@@SwineLifeBBQI used Mississippi grind, and that Killer Hogs TX rub on my pork steaks on my uds i built back in the early part of summer, and i love it. and that recipe is just killer... I love your tub flavor. I wish you had bbq sauce also. I'm not too fond of thick bbq sauce, but I like blues hog smokey mountain bbq sauce. If you have any recommendations, please feel free to let me know.
Mark you do a great job ! Very good job explaining so it is easy to understand, to the point, you don't drag it out for 30 minutes. I can tell you love doing this, and your good in the front of camera !! Why is everybody calling you"the skinny Malcolm Reed " ?? Haha
I just tried pork steaks for the first time a month ago. I used killer hogs AP and kosmos cow cover hot. Turned out delish. I love your videos brother keep them coming. Casey
I really enjoy your videos and I LOVE Mississippi Grind. It does something special to pork chops for sure. I like videos that feature great products and everyday cuts like these pork steaks. Not everyone can go buy Wagyu briskets. Those videos have their place for sure but I like watching recipes for stuff I would cook. Keep up the great work
No problem. I have another inexpensive recipe using a cut of pork. If you are interested let me know. I don’t Facebook but would be happy to email you or give you a call. Like other pork recipes it excels with Mississippi Grind
Is there a big difference between the uds smoker and a pit barrel? Awesome video as usual. Hope you come through Georgia sometime! Keep smoking and stay safe!
They basically are base around the same principle. With the UDS style drum you have a little more temp control and room. They both cook great que!! Appreciate it!
Awesome smoke, Brother! I got some of your Mississippi Grit this past weekend at Code Three Spices in Collinsville, Illinois. That is a great product! Be proud.
Right on time Mark! I have some pork steaks I’m doing right now tonight. I’ll try your method for sure i just have to get some of your and Malcoms stuff. Tonight’s going to have to be kosmo and harry soo because it’s what i have. I’ve been wanting to order grind and grit for a while so I’ll get off my rear. Thanks for sharing the videos, they really are good and helpful. I can tell you having bbq and cooking homegrown through the family. Appreciate you.
here's a pro tip. soak the pork steaks in a 50/50 mixture of vinegar and water for a couple hours the rinse with water and pat dry with paper towels before you season and grill. grill them 80% of the way done then transfer to a roaster and layer them with beer & bbq sauce then cover and put back on the grill and shut all the vents to begin snuffing the coals and let them ride for a couple hours. fork tender....
Awesome work on this. Definitely going to give this recipe a go! (BTW - ordering rub now). Agree with comments below about subscribers. Stay the course. It will happen
Another great video. Making pork steaks on Saturday and going to follow your lead on this. Where do you purchase your dry rubs? I would love to add them to my spice cabinet.
Killing the videos. Love the shorter 5-6 minute length and you seem to be getting very comfortable in front of the camera. And of course pork steak perfection!
Hey you should try the thick porkchops you may have tried them but they are called “thick chops” I get them from public they are the best you will ever try!!!
Where can i find these rubs you use?? Need to get your hands on the Oklahoma Joe Rider DLX.. Best pellet grill ive use and owned, Sold my Traeger and gave away my Pitboss.
Cool spot with the quartered onion as 'smoking fuel." I save my onion-ends and do same...my guests look at me weird. it smells good, if anything. Thanks for the verification! I love this pork cut because it is so versatile, inexpensive and tasty!!
I always try and close the intake vents if I know I am going to have the lid off for some time. Other than that I barely run the vents open on the inlet.
Looks amazing mark. I would like to do these on a kamado on the top rack directly over charcoal. Would u recommend 350° on a kamado With that setup and can u take these all the way to 190° internal or is 170° IT the ideal finishing temp! Thanks for another mouthwatering recipe!
You definitely can cook them on the Kamado at 350. Just keep an eye on them. These thinner ones seem to do better just cooking to color. Now if they were the thick ones you can easily take them to 190.. Hope that helps.. Thanks!
Swine Life BBQ thanks! They are about an inch thick. I have never cooked the pork butt steaks so just wondered if they got more tender like a pork butt when cooked longer. Appreciate the recipe!
Pork steaks aren't common is CA. Are these "bone-in?" My thought is to have the butcher a pork shoulder into steaks. I usually get boneless pork shoulders at Costco in a twin pack. I guess you could do the same thing with a boneless pork shoulder? Thanks for the video.
👌Tonight’s supper. Know what you mean pork steaks is about all that was at my local store also. Had a ole’ uncle that believed onions were made for throwing on the coals. By the way made your spiral ham for Easter came out great 👍.
Pork steak is cut from the Butt portion of the shouler. Pork chops are cut form the loin area. Pork steaks tend to have a lot more fat and marbling. Hope that helps.
I would set the temp to around 350 and basically cook it the same way. You always could raise the grill temp toward the end to set the glaze and get more color.
