Pork steaks and ribs

[mike243]

Looks great, I cook pork steaks often on the grill and prefer 1/2” thick, the thicker they are the tougher they are, 1/2” seems to be the sweet spot for grilled imo.

 

[chopsaw]

Nice meal Rich!

Thanks bud .

I love a good pork steak and the ribs look awesome.

Yup . Me too . Double cooking the ribs is the ticket for me . does something to them . You would think over cooked / FOTB , but nope . Tender and great flavor . I've been doing them whole the day ahead , fully cooked . Hold over night , then cut into singles and put them in a pan of sauce .
Then I do a" beer bath brat " type of cook . Pan of sauce and in and out with the ribs .
Starts out like this ,

Ends up like this ,

I've seen the Grillo relish before but haven't tried it. I have had their dill pickles and they were good.

I saw they had other pickles . I'll have to look for them .

 

[smokerjim]

Great looking meal Rich

 

[chopsaw]

Looks great,

Thanks Mike .

I cook pork steaks often on the grill and prefer 1/2” thick, the thicker they are the tougher they are, 1/2” seems to be the sweet spot for grilled imo.

Yup . That 1/2" cut is perfect for hot , fast grilling . Flip , flip over the heat , then off to the side . Makes a great steak .

Great looking meal Rich

Thank you Jim . Get 'em right and they're hard to beat .

 

[luvcatchingbass]

It's been a long time since I've seen pork steaks up here, wife and I used to really like them and I did mine on the gasser as well as that is all I used to have. I've had that pickle de gallo before and it was different but good. Thanks for the reminder to keep my eyes open for pork steaks more often

 

[chopsaw]

It's been a long time since I've seen pork steaks up here, wife and I used to really like them

If pork butts are at a good price , grab one and cut a couple boneless . I was getting butts for $1.49 on sale . Pork steaks were $2.77 . That's what got me started cutting my own .
thanks for looking .

 

[uncle eddie]

Gotta love the gas grill for convenience! Looks great!

Agree with your comment above about how expensive it is to buy pre-cut meats. I have been buying pork butts for a while now and cutting them into boneless pork steak or - more often - country style ribs with the balance getting chunked and going to the deep freeze for the next round of summer sausage and brats.

 

[chopsaw]

Gotta love the gas grill for convenience! Looks great!

Yup . Plus it's way more than convenient if you know it . I added heavy gauge parts in mine . Really improved the way it cooks .

I have been buying pork butts for a while now and cutting them into boneless pork steak

the balance getting chunked and going to the deep freeze for the next round of summer sausage and brats.

Best bang for the buck that way . I just did 2 yesterday for Italian sausage , some Pop's breakfast , cut a couple steaks , then ground the rest and froze in 2 1/4 pounds bags for later .
This is one I did a month ago . Used a hacksaw to take 2 boneless .
Then rolled and tied a 3 lb. section that went to pulled pork .

Ground up the cubes for some Bockwurst .

 

[MJB05615]

I'm late to the party Rich, but everything looks great. I haven't made or had Pork Steaks in a long time. Back then I felt they were a little tough. I may have to try again. Great meals though as usual.

 

[thirdeye]

Pork steaks were so high here I wasn't buying any . Then decided to start cutting some myself .
So I would take as many as I get up to the bone , then break down the rest for sausage .
Actually working out pretty good .

That little strip of meat sandwiched within the fat on the right side of each steak is coveted by competition cooks. They call it bacon because of the resemblance. It is gently removed and slightly scraped before going into the box. Check your PM box.

 

[indaswamp]

Nice looking plate there Rich!

 

[chopsaw]

everything looks great.

Thanks Mike .

Pork Steaks in a long time. Back then I felt they were a little tough. I may have to try again.

Yeah , got to get them cooked to break down the fat and tissue .

Thanks for lookin' .

It is gently removed and slightly scraped before going into the box. Check your PM box.

So they remove it from the fat post cook and serve it ? Interesting .

They call it bacon because of the resemblance.

I call it bacon too , because that's what I do with some of it . When I break down butts for sausage , I'm always looking at the fat cap . If it looks like bacon I'll cull some out .
Like this . These are a half pound each .

Cured up with TQ and smoked .


Sliced up .

 

[chopsaw]

Nice looking plate there Rich!

Thanks Keith . Appreciate the comment . I'm about due for something . Damn stomach flared up on me , been on jello and broth for a week .
I've progressed to poached chicken . Which taste really really good after jello and broth ! . Lol .

 

[uncle eddie]

chopsaw - Ugh! Feel better!

 

[indaswamp]

Thanks Keith . Appreciate the comment . I'm about due for something . Damn stomach flared up on me , been on jello and broth for a week .
I've progressed to poached chicken . Which taste really really good after jello and broth ! . Lol .

Well....that SUCKS!! SIBO? Ulcers???

 

[chopsaw]

that SUCKS!!

Damn Diverticulitis . I manage it pretty good , but stress triggers it too . Got some crap going on out at my Mom's that brought it on . It's healing up now .

 

[indaswamp]

My Dad had diverticulitus pretty bad about 10-12 years ago. No Idea what the cause of it is.

 

[Brokenhandle]

Rich, not sure I ever shared this with you last summer when my flare ups happened, but it was recommended to to me when it started up to go on a 2 day liquid diet only. Wasn't much fun, but did seem to help. Hope it helps!

Ryan

 

[chopsaw]

when it started up to go on a 2 day liquid diet only.

That's pretty much how you treat it if it's not infected .
Clear liquids , broth , jello . Some say you can have coffee , just no dairy / cream .
Nothing with fiber .
I handle it pretty good now , and can tell when it's starting . Needs time to " clear " and heal .

No Idea what the cause of it is.

Not enough fiber in your diet over the years . A lot of people have the pockets , but never have a flare up .

 

[DRKsmoking]

Been away for a bit , and come back for a quick look see , and this is what hits me.

Rich , beautiful pork steaks, and they are one of our favorite meals right there .
Like you we love a little char on our fat also.

I have to find some time , and Q up some pork . Miss it

David

PS: love the idea of second day cook on the already smoked ribs.