Pork Steaks on the Gateway Drum

[Music]hey this is Marc Williams a swine likebarbecue today we’re cooking a couple ofpork steaks now we’re cooking these fortwo reasons we’ve been craving them forsome time and plus that’s the only thingwe can find at the grocery store rightnow we’re gonna get a couple ourfavorite ribs on them and then get themout there on that gateway drum smokerlet that fat start running and drippingon coals and working all them greatflavors we’re gonna finish with a littlebit of killer hogs vinegar sauce to adda little bit of sweet and a little bitof Tang and don’t get much simpler thanthat let’s get started we’re gonna startby getting some rub on these pork steaksnow the first thing we’re gonna hit itwith it’s a little bit of killer hog TXrubI want this coarse pepper and coarsesalt to really show some texture onthese steaks and then we’re gonna finishit with a Mississippi grind so we’regoing to get about a medium layer forthis TX rub and as you can tell it’s gota good salt good pepper it’s reallycoarse and then we’ll get it Pat it inand while I’m on this side of my goahead and hit it with a Mississippigrind this one I had are a little bit ofa sweet element a little bit more savoryand of course this isn’t I had thatcolor you go a little bit heavier withthis you’re not gonna overpower it we’llget them flipped over and do the samething to the back side hit it with theTX again and then come back with aMississippi ground now you can use anykind of rub you’d like we’re going tostart off with a salt pepper garlic likealways and then we’re going to finishwith a sweet any rub combination youlike work perfect on these now that wegot these pork steaks seasoned we’regonna get out there and get that gatewaydrum smoker fired up that’ll give themplenty of time to let that rub work onthem start sweating and then we’ll getthem on the pit we’re gonna get thisgateway drum fired up with some royaloak lump charcoal we’ll get the basketfilled place the basket in the bottomput a tumbleweed dead center and get itlit I’m open the two intake vents allthe way open and we’re gonna leave thelid off till we get a good bit of coalsgoing so as you can tell we’ve got agood little coal bed going I might addtwo chunks and some cinnamon wouldsmoker would calm put them off of theedge so they don’t catch immediately andthen one of my favorite things on coalsgot a couple of pieces onions quarteredup go ahead and add our top shelf in andI’m gonna put this on the highestsetting furthest away from the coalswe’ll get the lid on now I’m gonna openthe exhaust all the way up and thencheck the intake vents where they almostclosed we’re gonna shoot for that 300mark today well let it come on up totemp stabilize and we’ll get these porksteaks on this gateway drums coming upto 75 I know once I get the lidgo ahead and creep on up to 300 whichexactly where we want we’re gonna getthese pork steaks on and I’ve nevercooked on persimmon and let me tell youit smells great on these coals we startletting this pork fat drip it’s reallygonna start smelling good I’m gonna turnthese a little bit of course some onionssmell great on the fire as wellwe’ll get the lid on we’ll check onthese pork steaks in about 30 minutes wewant that fat start dripping in coalsreally get that fat good and caramelizedthat way we’ll finish with that glazeand you’ll set the flavors off so thesepork steaks been on 30 minutes let’s seewhat they’re looking like of course wegot good smoke rollin fat starting todrip on the fire go ahead and get themflipped over and just kind of move themaround a little bit oh yeah we’restarting to get a little color kind ofgot to work quick since you give thisdrum a little bit air she’ll startflaring up then we’ll get the lid backon so we’ll let these go about 15 or 20more minutes and then we’re gonna startreally checking color I’m not tooworried about internal temperature Iknow they’re done we’re really justcooking the color but if I had to guessI say we’re gonna take these about 165170 that way it renders that fat getsgood and tender and then we’ll put aglaze on them so it’s been another 15minutesour total cook time has been about 45minutes I did go ahead and tip them justto see where we’re at and they’resitting at 165 the fats starting tocrisp up we’re gonna go ahead and getthe backside of these glazed so we’lllet the smoke clear now I know thatlooks like a lot of smoke but just soyou know this is not dirty smoke this isthat fat dripping on coals it’s comingback up on the meat that is flavor rightthere so you can tell that fat startingto sizzle all I want to do is just poura little bit of this killer Housevinegar sauce on each one a little bitruns off that’s alright say smokefollows Beauty doing a good job try towork a little quick and we’ll get thelid right back on we’ve let the top sideof these pork steaks glaze for about 10minutes we’re gonna go ahead and flipthem get the other side glazed againwe’re gonna try to work pretty quick letthe smoke clear out and then flip overthat side getting good color to get thembrushed in and then we’ll get the lidback on give them another 10 minutes thetopsides glaze for 10 minutes it’s timeto get these pork steaks off we’re gonnaget them placed on this plate like agood color that vinegar sauce glazed upnicely so we’ll get these in there andlet them rest for a few minutes and it’smy favorite part time to eat thesebabies we’vethese pork steaks in I let them rest forabout 15 minutes on this cutting boardjust as a quick recap we start up forpork steakswe got them seasoned with two of ourfavorite rubs and then got them outthere on that gateway drum smoker letthat fat start render and dripping onhim cold toward then the cook withglazing with some killer hogs vinegarthat’s gonna add a tang a good spice anda great color these pork steaks as youcan tell that fat got good and crispy onthe edges I’m ready to dive in don’tscoop these three out of the way andthen we’re gonna go for this one rightup front I’m gonna get that cook rightthere it’s got a good fat cap on itof course they filled ten or that knifecut right through them got a good crustthat’s a pork chop that’s got anexcellent flavor that fat got a greatcrust on it and of course the sugarscaramelize down on that fat that’s agood buy the smoked flavor of these isgreat that persimmon really went withthis pork that’s the first time I’veever cooked on persimmon and I’m hookedon it now I have to try a few morerecipes with it that’s a wrap for todayat Swan Locke we appreciate ya’llchecking this video out if y’all likepork chops y’all gotta get four sticksand try it’s all the great flavors of apork chop plus you get that crispy faton the edge if y’all got any questionsshoot us a message on facebook orinstagram and as always like andsubscribe the channel and we’ll seey’all next time