I went to the store yesterday with the full intention of buying a whole chicken to spatchcock for dinner. I searched high and low for a whole chicken. Asked the butcher and he informed me that they will no longer be carrying whole chickens, only cut up chickens!
As I was browsing for the replacement meat, I noticed that they had pork loins on sale, basically "bogo" So I picked up two 10lb loins and headed home. Our stockpile of Canadian bacon is good. I cut both loins into thick cut chops and vac-packed them grilling!
I ran the mini-wsm with Kingsford blue and apple wood. Averaged 265* for the bulk of the smoke. Then cranked it up to 325* for the last thirty minutes. I did not direct sear on the coals like I normally would. I got distracted towards the end and didn't want to overcook.
This is one loin, sliced 1 1/2" thick. Yields 15 nice pork steaks and a couple end pieces. I place these on the saran covered pan, took two layers with saran in between and on top. Then into the freezer for a hour or two prior to vac-packing. The four steaks on the plate were for dinner.
Seasoned and ready to go. I used a store bought "pork" rub that I was given as a gift.
About half way done, cranked the heat up to 325*. I know the safety police are going to be after me but I do not cook my pork steaks, or steak to an IT, unless it is in roast form. I cook to touch. IF you don't have the touch, please cook your pork steaks to 140* if you wrap and let rest, 145* if you don't.
Fresh off the grill!