Thirdeye Q

This site contains a collection of techniques for barbecuing, smoking and cooking over fire. The techniques shown here are not the only way or the best way to prepare a certain item. This site is just a starting point and these techniques are a guide to creating your own recipes. Recipes included here come not only from personal experiences, but from many knowledgeable folks kind enough to share their secrets. ~thirdeye~


Pork Steaks

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Cut from a bone-in pork butt, pork steaks have a higher fat content than rib or loin chops and are very flavorful. They can be sliced thick or thin, usually the butcher will do this at no charge when you buy a butt. Pork steaks are a good cook for beginners, it is almost impossible to screw them up.

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If you own a meat saw, slicing a butt is very easy.

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Seasoning Options: Unlimited. Pork steaks can be seasoned with salt and pepper or your favorite rub. A mustard slather is an option for anchoring your seasonings or they can be marinated (see marinade recipe below). A finishing glaze or sauce can also be brushed on during the last 15 minutes of the cook.

Cooking Method: Pork steaks are very forgiving and can be cooked using a variety of methods like:

* Grilled direct 250° - 275° measured at the grate.
* Grilled direct on a raised grate. 250° - 275° measured at the grate.
* Barbecued with an indirect set-up. 225° to 300° measured at the grate
* Grilled or barbecued until 160° then finished in a foil pan or wrapped in foil.

Tip: Pork steaks are done at 165° to 170°. For a more tender steak they can be cooked using lower pit temperatures until 180° and above. The steaks in this picture have been cooking for about 3 hours using a raised grate over direct coals. Cherry wood was used for flavor and to give them a red color.

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Here is a marinade for pork steaks that came to me by way of Guest Pit Boss "Juggy D. Beerman". Juggy is a regular contributor on The BBQ Forum, in fact if you read through the archives he must be one of the original members. He also pops up from time to time on The Big Green Egg Forum. Juggy is no stranger to outdoor cooking and has been on the competition circuit around 20 years. I was very pleased when he agreed to share this recipe and technique with us here. I was in the process of formatting this write-up from a couple of BGE forum threads I had saved, when it dawned on me that it would be more appropriate if I posted the actual exchange in Juggy's own words....

Yo thirdeye,

Here is my marinade recipe that I use for rib tips and pork steaks. Because of the sugars in the marinade, you will have to keep the fire no higher than 250ºF at grate level. I cook indirect too. Since you only cooking two steaks, you might want to halve this recipe. Or you can freeze what you don't use and save it for another time.

Uncle Chuck Bob's Piggy Parts Marinade:
1 - 16 oz bottle Sweet and Spicy French Dressing
2 Cups - Apple Juice
1 - 12 Ounce Can Cherry Cola
1 Cup - Lemon Juice
1 Cup - Woeber's Sweet and Spicy Mustard
1/4 Cup - Hot Sauce (Your Choice)
1/4 Cup - BBQ Rub (Your Choice)

That marinade is also fairly acidic. Four to six hours works for pork steaks and no more than 12 hours for rib tips. I use a real light coating of sauce at the end. Maull's for the steaks and my rib sauce for the rib tips and riblets.