It blows my mind how anybody can take this guy seriously. Overcooking the heck out of a thin cut of pork shoulder to 190 degrees without even brining them. Char is carbon which is cancerous because carbon dissolves easily into the bloodstream from all the burnt sugar in the sauce and rub. After at least a tablespoon of salty rub on each side, cooking them to charred well probably caused the meat to shrink 40% in the process. I would have liked to see a close up of juices running.
The way this is grilled is the way we like it grilled. I like my chicken and burgers with a little bit of char on them also. If you can do better than grill one and let us judge rather we would want to eat it or not.
@@BarlowBBQhe doesn’t need a channel, you’re being a twonk with a reply like that, and, he’s 💯 correct. If you’re that thin skinned, find a new gig that’s not as public facing. In other words, get over yourself.
I think he get’s plowed and forgets what it is he’s doing. Yeah, he pooched the sauce as well. Couldn’t have been good. Too many briquettes as well. Must’ve been funky. They were done at 135° F then add the sauce and go 20 minutes longer. These were literally cremated for 3 hours. Mine would be done in 60 minutes and taste better.
@@BarlowBBQ I owned a Smokehouse and Oyster Bar in Spring, Tx. for ten years and catered for the Houston Oilers awards dinners twice, so I am not just some dink.
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This guy is the BOB ROSS of BBQ !
Those are absolutely perfect! Pork steaks aint done without a good amount of char!
Another great job by the Grill Sargeant. I'm on my way to find some port steaks and give it a try on my kettle. Thank you Sir !
I hope you enjoy em!! 🔥🔥
Looked and imaginatively tasted just as good! Great cook for sure. Thank You.
Thanks Thomas!
Looks great!!!
This is my go to pork steak recipe and they turn out great every time.
Those pork steaks looks super tasty!! Great cook man!
Much appreciate my man!! 🔥🔥
They look great 👍🏻. I just got a butt that I’m going to cut up. That’s sauce sounds awesome. What a beautiful color on them. Cheers🥃👊🏻✌🏻🇺🇸
Every time I do a pork steak I wonder why it has been so long! I see this in my near future. Them sure looked awesome!
Better get on it!
Man, those look delicious 🤤
dang man you're fixin' to catch a noise complaint with bark like that!! :O lol
Lol
Hard to beat a nice pork steak.
Look fantastic! Nice job!
Great video and will try soon. Just to confirm, pork steaks are a pork shoulder cut across the bone into pieces?
Pretty much... It's typically a pork butt sliced across the bone into steaks. Appreciate ya stopping by!
Man does that look delicious! I'll be trying this soon for sure.
Enjoy!
Looks good 👍 did you put water in the slow and sear
you went from looking good.......
to looking BURNT
Hey are those the pork steaks we bought when we down there? If so I’m real sorry now we didn’t eat them! Looked fantastic.
Yep those were the ones!
Looks like a chuck roast steak...not good. BBQ sauce looks burnt as well. But interested in the cherry jalapeño sauce
Yeah the sauce did get a little char along the edges but no big deal
Mmmmm! Looks so yummy! And I love you, too! :)
That’s burnt bitter sauce bro. You had one job; you’re fired.
Never had the taste for pork steaks.
If I'm being honest, they're not my favorite either. Yeah they're good but I much prefer some ribs or pulled pork. Even a pork chop lol. 😉
Too much burnt sauce in the thumbnail. Don't like my pork steaks rhe same color as the charcoal I'm cooking on.
It blows my mind how anybody can take this guy seriously. Overcooking the heck out of a thin cut of pork shoulder to 190 degrees without even brining them. Char is carbon which is cancerous because carbon dissolves easily into the bloodstream from all the burnt sugar in the sauce and rub. After at least a tablespoon of salty rub on each side, cooking them to charred well probably caused the meat to shrink 40% in the process. I would have liked to see a close up of juices running.
Where's your bbq channel? I'd love to subscribe!
The way this is grilled is the way we like it grilled. I like my chicken and burgers with a little bit of char on them also. If you can do better than grill one and let us judge rather we would want to eat it or not.
@@BarlowBBQhe doesn’t need a channel, you’re being a twonk with a reply like that, and, he’s 💯 correct. If you’re that thin skinned, find a new gig that’s not as public facing. In other words, get over yourself.
I think he get’s plowed and forgets what it is he’s doing. Yeah, he pooched the sauce as well. Couldn’t have been good. Too many briquettes as well. Must’ve been funky. They were done at 135° F then add the sauce and go 20 minutes longer. These were literally cremated for 3 hours. Mine would be done in 60 minutes and taste better.
@@BarlowBBQ I owned a Smokehouse and Oyster Bar in Spring, Tx. for ten years and catered for the Houston Oilers awards dinners twice, so I am not just some dink.