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Smoked Pork Butt Steaks Experiment

post #1 of 14
Thread Starter 
I was making sausage today with some BUTT-and had some extra.I have about 50 pounds frozen sparerib trimmimgs,so only needed a little of second BUTT

Cut a strip 4 inches wide-plan is 4 strips that are 1 inch thick.This is bone side of butt-what was left for sausage

The 4 "steaks" at 1 inch thick

Had just enough of my K.C. rub

Had a violent rain storm 10 minutes into smoke.Here are cooking times and temp.Planned on 300 degree smoke-but the rain....

Smoked with very little Peach/Apple

152 degree at 30 minutes-smoker temp 265
162 degree at 50 minutes-smoker temp 265
171 degree at 1 hour 10 minute-smoker 265
177 degree at 1hour 25 minutes-smoker 265

While she was smoking have to use my veggies- so roasted some tomato and eggplant-if you have never had fresh roasted japanese eggplant,you are missing out

3 or 4 types of my sweeter peppers

After 1 hour 25 minutes on WSM

Pulled and rested 1 hour while i went to garden and got dessert..

Smoked Pork Butt Steaks with skillet veggies/fresh tyme and french tarragon over rice.

Dessert was this fresh picked 11 pound sugar baby...size of average bowling ball....When i cut the end it about ripe or maybe it was that 1 inch of rain in 30 minutes

The smoked butt steaks are a no-brainer that gives me time to do other stuff etc...Everybody liked the pork flavor/rub/smoke...Will do again...
post #2 of 14
Looks real good Alx.PDT_Armataz_01_37.gifI have been meaning to try steaks like that.
post #3 of 14
I've tried... Lord only knows how I've tried.. but I can't stop myself.. it's an addiction - I'm a 'problem chunker' - I cut the nicest pork steaks and admire them for 10 seconds then manically chop them up for sausages; I mean, somebody stop me! I have no control! It's sausage in the veins! I actually got 3 into the refrigerator set aside for dinner and at the last minute dropped them through the grinder! We had.. you guessed it.. sausages for dinner! I should join Sausaholics Anonymous or something..! biggrin.gifPDT_Armataz_01_19.gificon_mrgreen.gif
post #4 of 14
Those look great, what kind of eggplant is that? I don't think I have seen one shaped quite like those...PDT_Armataz_01_34.gif

A man after my own heart, I love any kind of sausage and if my wife would let me would probably eat some type everyday...
post #5 of 14
Beautiful pork steaks Alex, and as usual, your vegetables are the envy everyone! Never heard of that Japanese eggplant, but it does look good.

As far as your rainstorm...gotta love them. Big pouring rains clean out the air, don't they?

Your plated dinner with the rice and all was fantastic! Thanks for another fine vue of your world, and keep them coming, bud! May the TBS follow you around!
post #6 of 14
Thread Starter 
Paul they are sold as LONG PURPLE.Not sure if they are japanese/oriental type-that was what got stuck in my headicon_mad.gif

If you cannot find them i go to meyer seed(100 year old company in baltimore) twice a year.I get my greenhouse grade potting soils there and onion sets,and some seeds would be more then willing to send you some seeds.They like it hot.I can honestly say i water fertilize these more then anything i grow and they love it-they start REAL slow first month or so,then 95 degree and high humidity and they justicon_confused.gif
post #7 of 14
Thread Starter 
Rain came at perfect time Rivet-had been 6 days.

This smoke started at 300,but the water that went thru top vent settled in bottom below coals.Couldnt get smoker hotter,but was steady 265...
post #8 of 14
Another great looking smoke Alex. man those pork steaks look good. What kind of sausage did you make?
post #9 of 14
Darn Alex I'm not sure which one looks better the how do you say it ribcuts steak or the rib hunks of meat or just plain here it is and eat steak. But those vegis are soooo good looking. Great job
post #10 of 14
Around here thier called Western or Country Ribs and cost twice as much as Pork Butt. Looking good.
post #11 of 14
Thread Starter 
I have been using this recipe for last 10 years-haven't bought sausage in moons-still need a stuffer...I just make sausage rolls and cut to size..

Italian Pepper Sausage

5 pounds butt
2 tablespoons seasoned salt
1-2 tablespoon crushed red pepper
1 tablespoon granulated garlic
1 tablespoon granulated onion 1 tablespoon black pepper
1 tablespoon paprika
2 teaspoons fennel seeds
1/2 teaspoon powdered bay leaf
1/4 teaspoon ground tyme
1/4 teaspoon ground corriander

Great reason for me to grow and use more of my powders

Your sausage the other day was awesome......
post #12 of 14
Man I saw these last night and didn't have time to comment.

points.gifthose look super-tasty
post #13 of 14
Nice job Alex, that spread look like it was really good, I love japanese egg plants, had lot's of that back home in Hawaii, never had it smoked so that's on my to do list..

post #14 of 14
Thread Starter 
To be honest i just roasted eggplant and tomato in oven before adding to skillet with other veggies-as i stated.Nice idea on smoking the eggplant.I am about ready to start making my hot sauces and eggplant will absorb lots of flavor...HMMMMMMMM-might try that.....
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