Posted: 4/12/2026 5:07:41 PM EDT
Tried to set it up to run like a direct-heat cooker. Had about a third of a chimney of briquettes in and it ran about 225° to 250° on the lid thermometer which I'm guessing is about 325° to 350° at the grates. Seasoned the steaks with SPG and had them over the coals for about 30 minutes per side. Glazed them with LeRoy and Lewis beet bbq sauce and put them back on for 10 minutes.    
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You can do pork steaks 145 (medium) safely. I dry brine with SPG overnight in the fridge then grill them to 145F, direct heat. Or sometimes reverse sear them like a regular steak and make a bourbon bleu cheese pan sauce (more of a roux gravey with some heavy cream and capers and then some bleu and feta cheese added). At $4-6/LB around here… it’s better than paying $16/LB for ribeye or strip. Plus you got the bourbon out for the sauce so make you a nice old fashioned (or three) |
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Originally Posted By Phillbilly: Would, i love pork steaks. I like em kinda well done, not chewy. I like mine marinated. A coworker described how he would make a Jamaican inspired rub but added brown sugar to the rub. I started doing that, no real recipe but some hot peppers, garlic, black pepper, ginger, salt and brown sugar. Marinate a couple days and grill it. I am not looking well done myself but to each their own! |
The only hyphenated names I like are cartridge names......30-06, 30-40, 38-55 etc.