Pork Blade Steaks “Part #1” (Experiments #1 & #2)

[Bearcarver]

Well not sure but a blade steak reminds me of a chuck, though i have fried, bbq'd so think slow is the how so agree (go figure) with The Bear.

Yup---These are easy to tell where they came from, as each slice has a crosscut of the shoulder "Blade" that pulls out when you make Pulled Pork from a Butt. You can see it easily in my last 2 Pictures above.
And Thanks for the Like.

Bear

 

[crazymoon]

Bear, great experiment thanks for posting !

 

[chef jimmyj]

They sure look good. Sorry to hear they were tough. Bev picked up 8 Pork Butt Steaks on sale. They were all 3/4" thick and pretty lean. Hit them with SPOG and they were seared in a CI Pan with Bacon Grease. Cooked 4 minutes a side and held them at 150°F , Warming Mode, of my Oven while I made a basic Country Pan Gravy. They held about 20 minutes. They came out with just a Blush of Pink, 150°F and were juicy and Tender.
It's interesting how similar cuts, cooked to a similar doneness can give such a different resulting Tenderness...JJ

 

[Bearcarver]

I'm not sure I agree with the split on those steaks. It looks like yours it 75% bigger then the misses . They do look good.

Point for sure
Chris

Thank You Chris!!
Yeah, It always seems to be about a 75%-25% Split.
Even if I give her half, I end up with the other 25% later.
And Thanks for the Like.

Bear

 

[Bearcarver]

Bear, great experiment thanks for posting !

Thank You CM !!
And Thanks for the Like.

Bear

 

[Bearcarver]

They sure look good. Sorry to hear they were tough. Bev picked up 8 Pork Butt Steaks on sale. They were all 3/4" thick and pretty lean. Hit them with SPOG and they were seared in a CI Pan with Bacon Grease. Cooked 4 minutes a side and held them at 150°F , Warming Mode, of my Oven while I made a basic Country Pan Gravy. They held about 20 minutes. They came out with just a Blush of Pink, 150°F and were juicy and Tender.
It's interesting how similar cuts, cooked to a similar doneness can give such a different resulting Tenderness...JJ

Thank You Jimmy!!
If you go to my "Part #2" thread, you will see that the ones I did long time in my SV came out "Fork Tender", and just as Tasty as the tougher ones I got from grilling. I don't think anybody's gonna get "Fork Tender" just from Grilling.

Bear