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Old 08-30-2006, 01:06 PM   #1
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Pork Butt Steaks

The mrs is working today so I decided to do dinner…It’s been a while since I did some Q so I decided to do chicken today…While I was at the store I saw some “Pork Butt Steaks
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Old 08-30-2006, 01:30 PM   #2
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Re: Pork Butt Steaks

Quote:
Originally Posted by wittdog
The mrs is working today so I decided to do dinner…It’s been a while since I did some Q so I decided to do chicken today…While I was at the store I saw some “Pork Butt Steaks” so I figured I’d give them a shot…the boys also wanted ABT dogs and I made a batch of stuffed peppers…for lunch….I decided to treat the “pork butt steaks” like I would ribs…I’m interested to see how they come out……right now they are looking pretty good….some of the chicken was marinated in MOJO the other was in a marinade I whipped up…..




haven't done q in a while? you mean like 3 days ago? good lookin start...pork butt steak looks interestingly good as well.
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Old 08-30-2006, 02:22 PM   #3
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Dad (Trekr on the board) has a butt he's getting ready to cook up, but if the weather doesn't let up in Naples, He says he may just slice the but up and do some butt steaks too. Let us know how they come out Dog...and Dad.
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Old 08-30-2006, 02:24 PM   #4
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Mmmmm, We do pork butt steaks quite often. Usually with pesto over noodles as a side.
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Old 08-30-2006, 02:58 PM   #5
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How do you guys usually do your butt steaks?We are getting there……I’m wondering if I should have foiled the steaks

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Old 08-30-2006, 07:02 PM   #6
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My grocery has them all the time and calls them "pork steaks". I grill 'em and sauce 'em at the end like chicken.

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Old 08-30-2006, 07:16 PM   #7
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Looks great dog and I'm betting they will taste as good as they look!
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Old 08-30-2006, 07:59 PM   #8
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Well I have to join in with Griff on this one. Aint never heard the terminology "pork butt steak" but was raised on pork steak which typically cut off the loin when they cant cut no mo pork chops. If they keep on cutting it comes out to be whut is called "real country style ribs." Sliced up Boston butts is actually phoney baloney country style ribs but passes for the genre by today's standards. If the terminolgy be correct you is cooking thin sliced butts which in turn would be extra meaty quasi country style ribs. If you heavily season it and smoke it low and slow for a long time in the general vicinity of 200 it will turn into a leathery coonass seasoning meat called Tasso..which aint nothing to sneeze at and cost about 10 bucks a pound at the yup grocery stores. It basically the pork version of beef jerky which is a good thing when added to red beans and rice, gumbo, jumbalaya and such things as that. Now if you want to eat it plain I would jack up the heat and cook it like phoney "country style ribs."
Whew..hope this helps. I dont buy that kinda stuff myself.

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Old 08-30-2006, 08:16 PM   #9
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I've done pork steaks on the kettle for decades, slowly, with the coals pushed to the outside. Since I got the WSM, I prefer doing them on it. They need some time or they tend to be tough. I also like to do boneless "country style" pork ribs skewered together on the WSM. Both cuts do nicely with a liberal sprinkling of rub.

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Old 08-30-2006, 11:24 PM   #10
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I bet wittdog's neighbors love him.

Food looks great.
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