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Reply to "Pork Steaks"

Thanks for all of the help so far.

It seems like there may be three tests to be done here (which is part of the fun, right?).

1) Use standard pork steaks, grill with smoke, cover in sauce, and crock pot/casserole them at low heat until tender (EZ Duzzit)

2) Get custom cut steaks 1" or thicker and process like country style ribs (shtrdave & Tom)

3) Use standard steaks and foil them in the CS like Tom suggests

Just as Steve Raichlen states, the butt pork steaks do contain a lot of fat. Anyone that has made the mistake of grilling them directly over hot coals will quickly attest to that. It was this fact that made me think that they might be done in the CS somehow. With a thick cut, it may still work.

However, I believe with a standard 1/2" cut it's going to take covering/foiling to capture the moisture plus low heat+time to fully tenderize. Even grilling them like Steve Raichlen states won't produce a "fall apart" steak.

I may take the safe way out this week because of time and then experiment. Maybe we will hear from others in the meantime.

Nimmy in St. Louie
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