Pork steak | Chuds bbq

Oh everybody welcome back to Juddsbarbecue my name is Bradley Robinson andtoday I’m gonna show you how I cook thisdelicious tender rendering smoky directHaiti pork steak goodness on this minijug box coming up all right if y’allnever had a pork stick before basicallywhat it is is a thick steak cut from theBoston butt pork shoulder here I’vetypically bone-in so we’re gonna bustout a bone saw in a little bit and we’regonna cook it over direct coals on thishere mini jug box if you want to seemore about that check out my previousvideo on the walkthrough of that but fornow let’s get this thing cut up allright so this is a beautiful bit of porkbut typically I put these in the freezerfor a little bit beforehand I didn’t dothat I probably should have but got thebone right y’all and we’ve got thisbeautiful money muscle right on the backso what we’re gonna do now is cut thisup I usually cut with the direction ofthis cut side of the bone so we’re gonnago this way so starting on this and takea nice sharp knife and you can reallymake these as thick if you want usuallyI mentioned half two inches is where Ilike to live we’re just gonna nip offthis end which I’ll probably just throwon it’s a little snap and that’ll giveus a nice flat surface to start cuttingsteaks with I wish I had a scimitar I’mgonna get one of those and there we gobeautifulnicely marbled pork steak that’s whatyou’re looking forward to pork one nicemarbling nice fat cap I don’t everremove any of that usually works outgreat now we’re probably gonna run intothe bone here so I’m gonna cut this lastpiece right in half and I want you asmuch cutting as I can I want to hit thebone oh my godlook at that a third boneless pork steakoften times too you can run into thesein the grocery store already cut up butthey’re usually not as thick as you’dlikeit’s a lot cheaper to just buy a Bostonbutt and cut it down yourself so now onthis end piece I’m just gonna cut theend off just like the first steak so nowwe’ve got the shoulder blade bone at theend here so that’s when it’s time tobust out the power tools this is a sawthat I got on Amazon for 30 or 40 buckssomething like that it’s just a littlereceptor works great for cutting throughbulbs use this to break down hogs andlambs and stuff at the Roy in Lewis so Ihave a link in the description for thismodel but now it’s just time to getthrough that bone right through the boneand we’ve got another beautiful bone-inpork steak[Music]bone-in pork stick number one two threeand four these look fantastic I thinkit’s time to seize them up all right asper usual I’m going with good old saltand pepper on these I kind of treatthese the same way with ribs you can dosome rubs and different flavors if youlike but something about keeping itclassic and so on pepper always seems tojust work out great alsoyou can always change up the flavorprofile later I’m going to say this inthe rib video to that you’re gonna addsauce to it later and for these we’regonna add a mop and that’s where you canreally start adding in different complexflavors rather than the rub itself whatis a barbecue sauce but not differentspices and garlic and all that goodstuff and sugars so I find it’s best tojust start out with some really simpleflavors that way you get really goodsmoked meat contact and make sure yougot the basic flavors down there you canriff on it later on in the cook theseare pretty thick pieces of meat so youcan go pretty heavy with the salt andpepper but you also want to go heavybecause we’re gonna be mopping thislater on and that’s gonna probablydissolve some of the salt off thesurface make sure we get the sides andmake sure your camera falls directlyinto the meat gross I mean that lensjust went right into the pork steakthat’s beautiful always using your meatand always seasoned your camera lensesas well all right these are looking realnice time to throw them on the pit it’salso a great way to save some money whenyou’re smoking is this is like $13 forthe meat you know what I mean all rightso this mini Jud box here is rockin asolid three hundo on both sides it’sburning really clean I’ve got the doorall the way shut while these coals aregetting caught and this thing is readyto go for some pork steaks downall right it’s about two hours in I justhope these over maybe now in half inwe’re still at the same temperaturewhich is crazy yeah I figured we wouldhave had to add some more coals by nowbut still going strong and as you cansee it’s much smoke here now that someof the fats and juices are rendering outof the pork steaks but Bao said I justflip these over not too long ago he’sagain it’s really nice colorI almost trying to start mopping thembut for those of you keeping score athome we’re rocking around 160 165 whichis wonderful time to start mopping oncethe bark is set you’re getting reallynice crust on these smells so good justa little bit of butter all right we’vegot about two sticks of butter to whichwe’re gonna add the juice of one lemonwell half a lemon anyway now I’m gonnaadd some barbecue sauce typically I makethis myself but in these trying timesyou gotta support local so I’m goingwith Salt Lick original so good forDirecTV barbecue highly recommended adda little more spice we’ll throw somesugar up in there that’ll do and thengrab your little babish whisk here andget this going beer makes everythingbetterit also throw an onion in there orwhatever you wantoh yeah oh what a smell always heat yourmop sauce too that way you don’t getgloopy sauces we’re three hours in we’restill rocking a good 275 and y’all and Ijust flip these over I’m optimum eetu orthree times I’ll mop him let it sit fora bit then flip that way the sauce cancook on to the meat and we get thisbeautiful nice red color so just keepgoing until they’re nice and tender butnot too tender mmmthese things okay oh goodI flipped in mop these about five or sixtimes we’re getting that really nicedeep color that sauce is starting tocook on and these are cooking rightalong and it probably 185 175 internaltemp so I’m gonna wrap these in foil tofinish him off to make sure they’re niceand tender BAM one last little moppy mobbefore you wrap them up now wrappingyour pork steaks is pretty optional youdon’t have to do it but make sureeverything is nice and tender it alsohelps with the resting process so anyjuices that may come out will kind ofstay in there and you’re not gonna endup with anything that dries out too muchthose will be on there for anotherprobably 20 or 30 minutes not too muchlonger they’re pretty much they’re justgonna let them finish cooking tenderizea little bit more and then we’ll restthem in the foil and then slice them upalright four hours later these coals arepretty much dead and these pork steaksare feeling nice and tendervery nice juicy little on the dark sidebut that’s okay yeah with use dad it’s abeautiful looking pork steak right therenice and tender you can tell it’s reallynice and juicy I’m probably could wiggleit apart if I had to nice and tender butstill firm enough to slice that’s kindof what we’re looking for just like abrisket honestly got a good smoke ringon there a nice fat rendering nice andjuicy really good color on the outsidethat sauce cooked on real nice supertasty thinking that fat is just renderedso nicely oh my gosh and that is itthank you so much for watching myversion of pork steak it’s a superinexpensive cut to mess around with andthe recipe is completely variable towhatever flavor tastes you’re lookingfor and hit me up on Instagram if youwant to get yourself a mini jug box atjudge vvq or you know if you don’t haveone just whip up some cinder blocks andcook some pork steak because they’re sodamn tasty and it’s a really old-schoolstyle of barbecue but I like andsubscribe if you enjoyed this video staytuned for the next one let me know whatyou want to see me cook next and untilthen please go cook something outsideboys