Sounds like time to make a practice Memorial Day BBQ.
Nothing fancy...just a quick smoke on some
I seasoned the pork steaks about 3 hours before smoking them.
I keep it simple, salt, pepper, garlic powder, and one more layer of salt.
I used my 19-year old Brinkmann Smoker/Charcoal Grill.
This baby weighs about 150 pounds and is made with boiler-plate.
It holds a temp very amazingly well for about 2.5 to 3 hours, so I only use
this for high heat (300F and above), short duration smokes like for wings,
pork steaks, rib-eye steaks, etc.
I lightly sear the pork steaks and then use indirect heat for about an hour.
I maintain the temp in the 325F to 350F range for about 40 minutes, then finish it at 300F - all vents closed.
This smoker is very tight and closing the vents will put out the fire in about an hour, but it also does not dry out the pork steaks.
I used hickory chips for smoke.
I only use 4 - 6 (dry) chips about every 5-10 minutes for that perfect thin-blue smoke.
Almost done...
I finish the pork steak by placing them directly over the coals for maybe
a minute and get the fat trimmings sizzling
My lovely wife cubed the watermelon....Yum!
I usually eat my smoked pork steak naked or with some Sticky Pig BBQ sauce on the side.
These were so good, they were eaten naked.
Lacy, waiting for supper to end so we can pay more attention to her.
Nothing fancy...just a quick smoke on some
I seasoned the pork steaks about 3 hours before smoking them.
I keep it simple, salt, pepper, garlic powder, and one more layer of salt.
I used my 19-year old Brinkmann Smoker/Charcoal Grill.
This baby weighs about 150 pounds and is made with boiler-plate.
It holds a temp very amazingly well for about 2.5 to 3 hours, so I only use
this for high heat (300F and above), short duration smokes like for wings,
pork steaks, rib-eye steaks, etc.
I lightly sear the pork steaks and then use indirect heat for about an hour.
I maintain the temp in the 325F to 350F range for about 40 minutes, then finish it at 300F - all vents closed.
This smoker is very tight and closing the vents will put out the fire in about an hour, but it also does not dry out the pork steaks.
I used hickory chips for smoke.
I only use 4 - 6 (dry) chips about every 5-10 minutes for that perfect thin-blue smoke.
Almost done...
I finish the pork steak by placing them directly over the coals for maybe
a minute and get the fat trimmings sizzling
My lovely wife cubed the watermelon....Yum!
I usually eat my smoked pork steak naked or with some Sticky Pig BBQ sauce on the side.
These were so good, they were eaten naked.
Lacy, waiting for supper to end so we can pay more attention to her.
