How To make Grilled Pork Butt Slices
4 sl Pork butt, cut 1/2 inch
-thick 1 tb Polyunsaturated oil
1 Garlic clove, finely chopped
1 tb Finely powdered dried
-pasilla Chile 1/4 c Chopped parsley
1 tb Dijon mustard
1 Piece chile chipotle,
-finely powdered Quick broth or water Salt and freshly ground -pepper Brush the slices of meat lightly with oil. Combine garlic, the powdered pasilla and half the parsley; mix very well and pat on both sides of each slice of meat. Let stand while you prepare the mustard. Mix Dijon, finely powdered chipotle and as little or as much broth or water as you like. Grill the chops for 3 or 4 minutes on each side, season well with salt and pepper. Serve with the prepared mustard and sprinkle with remaining parsley. Serves 4. From the San Francisco Chronicle, 6/15/88. Posted by Stephen Ceideberg
How To make Grilled Pork Butt Slices's Videos
Boston Pork Butt Steak - recipe
In this video I demonstrate how to make Boston Butt Pork Steak. This video is perfect for anyone who isn't a professional cook. This requires every little time standing over the stove, very few ingredients and packed with flavor
Basic ingredients includes, pork steak, onions and barbecue sauce.
Ingredients:
Preheat oven 400 Degees F.
3 Boston Pork Butt Steak
Salt/Black Pepper/Dried Basil to taste
1/2 cup water
1 cup good barbecue sauce
1 large onion sliced
2 tablespoons olive oil
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Ingredients:
Preheat oven 400 Degees F.
3 Boston Pork Butt Steak
Salt/Black Pepper/Dried Basil to taste
1/2 cup water
1 cup good barbecue sauce
1 large onion sliced
2 tablespoons olive oil
Music for the intro by Sarkazz check her out here:
Breaking down a Pork Butt to Pork Steaks!
#therollinggrill
In this video, I'll show you how I'm Breaking down a Pork Butt to Pork Steaks. It's a simple way to use a pork butt in smaller portions instead of just smoking the whole pork butt and making pulled pork.
Enjoy and as always Good Food, Good Whiskey, and Good Vibes!
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Pork Steak on the Grill! | Chuds BBQ
In this episode of the Summer Grill Series I grill up one of my favorite cheap cuts, the pork steak. Seared first with direct heat on the charcoal grill to sear it and then thrown over indirect heat with a tangy mop sauce, this came out tender and delicious!
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Grilled Pork Steak Recipe
Pork Steaks on the Grill | Pork Shoulder Blade Steak Grilled
#porksteak #porksteakrecipe #howtobbqright
WHAT MALCOM USED IN THIS RECIPE:
- Killer Hogs AP Seasoning -
- Killer Hogs The BBQ Rub -
- Killer Hogs Vinegar Sauce -
- GrillGrates
- GrillGrates Tool -
- BBQ Gloves -
This week I had my local butcher cut some “Extra-Thick” pork steaks from a fresh Boston Butt. Also known as blade steaks - or pork shoulder blade steaks - Pork Steaks are excellent on the grill and these thick-cut versions are hearty enough for the biggest appetite!
I start out by seasoning each side of the pork steaks with a little Killer Hogs The AP Seasoning followed by a generous layer of Killer Hogs The BBQ Rub. Just let them hang out on the counter while you get the grill going.
I’m firing up the PK 360 for this cook, but you can use any grill set up the same way. Start with a chimney full of hot charcoal and spread the coals out evenly across the front and back of the grill; add about a chimney of unlit coals down the center. This way the grill will have even heat throughout the whole cook.
You can also add a couple chunks of your favorite wood to the hot coals for some smoke flavor. I use cherry but hickory, pecan, or apple are good choices.
To slow the grilling process down, I use a raised cooking grate. This creates a little distance from the hot coals and allows the steaks longer time in the smoke.
Place the pork steaks on the raised grate and cook them for about 20 minutes then flip and repeat. By this time the outside should start to turn a little dark. Remove them from the grill and wrap.
I use a sheet of aluminum foil with 2 Tablespoons of butter and a good drizzle of honey over the top. Close the foil up tight and get them back on the grill.
This step tenderizes the pork steaks and keeps them from getting too dark. Use a good probe thermometer and monitor the internal temperature. It should be 190-195⁰.
Once temp is reached remove the steaks from the grill (careful because they’re hot) and sit the raised grate to the side. Place a set of grill grates over the hot coals and give it time to get hot.
Carefully unwrap each pork steak and brush the outside with a good sauce. I’m using my new Killer Hogs Vinegar Sauce. Place each pork steak on the grill grates and cook each side about 4 minutes to get a good char on the outside.
They’re done at this point and after a short 5 minute rest, ready to serve. You can really taste the grill flavor and the vinegar sauce goes nice with the richness of the pork.
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