Schwenkbraten (german style pork steak)

[zwiller]

Cannot believe it took me this long to run this. Essentially these are pork steaks (from butt) that are marinated in onion, salt, and spice. Like brats each region makes them slightly different but I fell in love with a recipe that suggested curry. I went with garam masala which is a spicer type of curry. I blended a large onion, masala, salt, and a shot of Gludens. Marinated the steaks a week. You want at least 3 days. OMG, cheap, easy, fast, and good. First learned of this here in thread below (2019?!?!) Seems like last week... LOL No, did not use a schwenker or beech but the Smokefire and oak @ 400F. Took about 30m. These are gonna be regular fare for me.
https://www.smokingmeatforums.com/threads/schwenk-and-disco.252143/

 

[BrianGSDTexoma]

WOW those look great. Love me some pork steaks.

 

[indaswamp]

On The List!!!! Looks great!!! Congrats on making the carousel....

 

[JLinza]

Boy do those look good

 

[jcam222]

Nice! Adding to the list as I love pork steaks and I love garam masala. What were the amounts on the spices?

 

[mr_whipple]

Those look killer!

 

[Brokenhandle]

Just beautiful!

Ryan

 

[indaswamp]

I do miss Disco....

 

[gmc2003]

Looks fantastic Sam. Disco would be proud.

Point for sure
Chris

 

[crazymoon]

Z, Yowser, they look incredible !

 

[chopsaw]

Those are killer . Nice work . Don't get dizzy spinning around . Lol .

 

[normanaj]

Definitely something to try soon!

 

[zwiller]

Thanks all, just passing the word on these. WOW. Thanks for the ride on the carousel!

Recipe wise, I just eyeballed it ( chopsaw is laughing) I would say I ran approx 4lbs of steaks.
Marinade was: (thrown in the blender to puree):
1 large onion
1T garam masala
1T Gludens mustard
2 tsp salt

These were fantastic but this is by no means a write-up. I plan to play around with it. Hope you all do too. Like I said in the OP: onion/salt/spice is the basics. BTW that color I got was the Smokefire not the spice, kinda surprised I got a smoke ring in 30m.

 

[chopsaw]

that color I got was the Smokefire not the spice, kinda surprised I got a smoke ring in 30m.

It's a top shelf pellet grill . Does everything , and does it well . Great smoke flavor too .

 

[chef k-dude]

Looks and reads real tasty. I didn't see anything in that link about pork steaks but it looked like a good time for them!

How thick were the steaks and did you cut them yourself?

What was the time and temp of the smoke? IT of the chops when you pulled them?

Looks like Dirtsailor stopped posting stuff about a year and a half ago. Something happen to him anyone knows about?

 

[Gonna Smoke]

Dang Sam!! I've got to do this...

 

[zwiller]

It's a top shelf pellet grill . Does everything , and does it well . Great smoke flavor too .

Still in shock how good these were. These were thrown on with no love. Just flip now and then as I was in the middle of canning which ended taking forever and needed to get em cooked. Took a pic somehow out of reflex.

I cut these myself from a GFS boneless butt. These were about 3/4" to maybe 1" at the thickest. Ran the smoker high at 400F to replicate the schwenker/santa maria thing. Good question about IT. These are pork butt so you want breakdown and higher IT than beef steaks. Took a little bit of nerve to keep them going.

These are a MUST try. They're crazy good. These are so good I am getting a bone saw to cut them from bone in butts which I bet will be even better (and cheaper). Anyone know much about that chime in please.

 

[indaswamp]

Hand bone saw....30" runs around $60-80.....but this is at a butcher supply house local. Might be cheaper online. Check butcher and packer.....

 

[zwiller]

What I am thinking/no hunter. For a few butts a year.

https://www.amazon.com/gp/product/B004V7E70C/ref=ox_sc_saved_title_1?smid=A1004UH4648KKM&psc=1

 

[chef k-dude]

Many grocery stores still have a butcher on staff. If you find a deal on the butt, you have a good shot at the butcher running it through the band saw to the thickness you want. I have an old grocer down the road that will order and cut whatever I want and even the local Food Lion ads will tell you to tell the butcher how thick you want your cut when they put NY strips on sale for instance. I didn't have to last time, they already had beautiful 1-1/2" thick packaged.

I've never been charged for butchering. So many people never think about this nowadays. You just have to be there during regular hours, not many butchers still there at 9PM!