Pork Steaks - Recipes - Hasty Bake Charcoal Grills

Name: Pork Steaks - Recipes - Hasty Bake Charcoal Grills
Ingredients: 5” thick-cut pork steaks. May need to special-request from a butcher; Favorite BBQ rub (we used Heath Riles Honey Chipotle and Apple Rub); Meat Church Bird Bath brine; 1 orange; 1 apple; 2 tablespoons black peppercorn; Brine your pork steaks overnight.; Follow instructions on your brine container.; Also add 1 quartered apple, 1 quartered orange, and 2 tablespoons of black peppercorns to the brine water and let sit overnight.; Remove the steaks from the brine after 8-10 hours and rinse steaks.; Season liberally and place indirect on your Hasty Bake Charcoal Grill with a cooker temperature of 225-250ºF degrees. We recommend pecan and cherry wood to add to your charcoal.; Smoke for several hours until the internal temperature of the steaks reaches 145ºF degrees.; Remove the steaks from grill and let rest while raising your firebox and stoking the fire.; Once the first is extremely hot, place the steaks back directly over fire to sear for 1-2 minutes per side, flipping frequently to get an even char.; The steaks are finished once the internal temperature should be around 170 degrees.; Slice and enjoy!; Recipe type: Smoke; By: Jennifer

recipes.hastybake.com

Pork steaks are rich, tender, and flavorful plus half as expensive as other steaks! A pork steak is a cut from the shoulder. Make pork steaks your new

View Original

Share this recipe:

Ingredients

5” thick-cut pork steaks. May need to special-request from a butcher
Favorite BBQ rub (we used Heath Riles Honey Chipotle and Apple Rub)
Meat Church Bird Bath brine
1 orange
1 apple
2 tablespoons black peppercorn
Brine your pork steaks overnight.
Follow instructions on your brine container.
Also add 1 quartered apple, 1 quartered orange, and 2 tablespoons of black peppercorns to the brine water and let sit overnight.
Remove the steaks from the brine after 8-10 hours and rinse steaks.
Season liberally and place indirect on your Hasty Bake Charcoal Grill with a cooker temperature of 225-250ºF degrees. We recommend pecan and cherry wood to add to your charcoal.
Smoke for several hours until the internal temperature of the steaks reaches 145ºF degrees.
Remove the steaks from grill and let rest while raising your firebox and stoking the fire.
Once the first is extremely hot, place the steaks back directly over fire to sear for 1-2 minutes per side, flipping frequently to get an even char.
The steaks are finished once the internal temperature should be around 170 degrees.
Slice and enjoy!
Recipe type: Smoke
By: Jennifer