@@SwineLifeBBQI used Mississippi grind, and that Killer Hogs TX rub on my pork steaks on my uds i built back in the early part of summer, and i love it. and that recipe is just killer... I love your tub flavor. I wish you had bbq sauce also. I'm not too fond of thick bbq sauce, but I like blues hog smokey mountain bbq sauce. If you have any recommendations, please feel free to let me know.
Mark you do a great job ! Very good job explaining so it is easy to understand, to the point, you don't drag it out for 30 minutes. I can tell you love doing this, and your good in the front of camera !! Why is everybody calling you"the skinny Malcolm Reed " ?? Haha
I really enjoy your videos and I LOVE Mississippi Grind. It does something special to pork chops for sure. I like videos that feature great products and everyday cuts like these pork steaks. Not everyone can go buy Wagyu briskets. Those videos have their place for sure but I like watching recipes for stuff I would cook. Keep up the great work
No problem. I have another inexpensive recipe using a cut of pork. If you are interested let me know. I don’t Facebook but would be happy to email you or give you a call. Like other pork recipes it excels with Mississippi Grind
I just tried pork steaks for the first time a month ago. I used killer hogs AP and kosmos cow cover hot. Turned out delish. I love your videos brother keep them coming. Casey
Awesome smoke, Brother! I got some of your Mississippi Grit this past weekend at Code Three Spices in Collinsville, Illinois. That is a great product! Be proud.
Awesome work on this. Definitely going to give this recipe a go! (BTW - ordering rub now). Agree with comments below about subscribers. Stay the course. It will happen
Right on time Mark! I have some pork steaks I’m doing right now tonight. I’ll try your method for sure i just have to get some of your and Malcoms stuff. Tonight’s going to have to be kosmo and harry soo because it’s what i have. I’ve been wanting to order grind and grit for a while so I’ll get off my rear. Thanks for sharing the videos, they really are good and helpful. I can tell you having bbq and cooking homegrown through the family. Appreciate you.
Cool spot with the quartered onion as 'smoking fuel." I save my onion-ends and do same...my guests look at me weird. it smells good, if anything. Thanks for the verification! I love this pork cut because it is so versatile, inexpensive and tasty!!
Another great video. Making pork steaks on Saturday and going to follow your lead on this. Where do you purchase your dry rubs? I would love to add them to my spice cabinet.
Killing the videos. Love the shorter 5-6 minute length and you seem to be getting very comfortable in front of the camera. And of course pork steak perfection!
Is there a big difference between the uds smoker and a pit barrel? Awesome video as usual. Hope you come through Georgia sometime! Keep smoking and stay safe!
They basically are base around the same principle. With the UDS style drum you have a little more temp control and room. They both cook great que!! Appreciate it!
here's a pro tip. soak the pork steaks in a 50/50 mixture of vinegar and water for a couple hours the rinse with water and pat dry with paper towels before you season and grill. grill them 80% of the way done then transfer to a roaster and layer them with beer & bbq sauce then cover and put back on the grill and shut all the vents to begin snuffing the coals and let them ride for a couple hours. fork tender....
Hey you should try the thick porkchops you may have tried them but they are called “thick chops” I get them from public they are the best you will ever try!!!
👌Tonight’s supper. Know what you mean pork steaks is about all that was at my local store also. Had a ole’ uncle that believed onions were made for throwing on the coals. By the way made your spiral ham for Easter came out great 👍.
Looks amazing mark. I would like to do these on a kamado on the top rack directly over charcoal. Would u recommend 350° on a kamado With that setup and can u take these all the way to 190° internal or is 170° IT the ideal finishing temp! Thanks for another mouthwatering recipe!
You definitely can cook them on the Kamado at 350. Just keep an eye on them. These thinner ones seem to do better just cooking to color. Now if they were the thick ones you can easily take them to 190.. Hope that helps.. Thanks!
Swine Life BBQ thanks! They are about an inch thick. I have never cooked the pork butt steaks so just wondered if they got more tender like a pork butt when cooked longer. Appreciate the recipe!
I always try and close the intake vents if I know I am going to have the lid off for some time. Other than that I barely run the vents open on the inlet.
Where can i find these rubs you use?? Need to get your hands on the Oklahoma Joe Rider DLX.. Best pellet grill ive use and owned, Sold my Traeger and gave away my Pitboss.
Pork steaks aren't common is CA. Are these "bone-in?" My thought is to have the butcher a pork shoulder into steaks. I usually get boneless pork shoulders at Costco in a twin pack. I guess you could do the same thing with a boneless pork shoulder? Thanks for the video.
Pork steak is cut from the Butt portion of the shouler. Pork chops are cut form the loin area. Pork steaks tend to have a lot more fat and marbling. Hope that helps.
I would set the temp to around 350 and basically cook it the same way. You always could raise the grill temp toward the end to set the glaze and get more color.
Great recipe! I’m going to try this one on my gateway! Love Mississippi Grinnd! Show us a close-up of the finished steak next time!
Thanks!
@@SwineLifeBBQI used Mississippi grind, and that Killer Hogs TX rub on my pork steaks on my uds i built back in the early part of summer, and i love it. and that recipe is just killer... I love your tub flavor. I wish you had bbq sauce also. I'm not too fond of thick bbq sauce, but I like blues hog smokey mountain bbq sauce. If you have any recommendations, please feel free to let me know.
Very nice cook. Thanks for sharing.
Thanks!
You can tell you’re getting more and more comfortable with each video. Keep being yourself, man. Love the channel.
I appreciate that! Definitely learn more each time.
Your cabinets are beautiful sir!
Thanks!
Those look great I bet my pit barrel will work for this recipe!!! Thanks Mark! Love the channel!!!
Thanks! Appreciate the support!
Great job... looks great
Thank you!
I love pork steaks. Those look awesome. Great video as usual. I'm a big fan of your channel and Malcom's. Thank you. Keep up the good work.
Thanks! Will do!
This guy deserves more subs! Auto-like for you!
Thanks!
Mark you do a great job ! Very good job explaining so it is easy to understand, to the point, you don't drag it out for 30 minutes. I can tell you love doing this, and your good in the front of camera !! Why is everybody calling you"the skinny Malcolm Reed " ?? Haha
Appreciate the support!! HAHA!
Looks FANTASTIC !!! Gotta love that black GDS !!! BIG CONGRATS ON ALL THE CHANNEL SUBS !!! :)
Appreciate it! We are trying lol!!
Great video. Well done. You have a really great voice and cadence for the commentary. Also really love the Mississippi Grit and Grind. Keep it up!
Thank you! Will do!
I gotta try this during this week! Thanks for the great video!
Hope you enjoy it!
Fantastic work Mark. Looks delicious. Thanks bro.
Thanks for watching!
I really enjoy your videos and I LOVE Mississippi Grind. It does something special to pork chops for sure. I like videos that feature great products and everyday cuts like these pork steaks. Not everyone can go buy Wagyu briskets. Those videos have their place for sure but I like watching recipes for stuff I would cook. Keep up the great work
Appreciate the support!!
No problem. I have another inexpensive recipe using a cut of pork. If you are interested let me know. I don’t Facebook but would be happy to email you or give you a call. Like other pork recipes it excels with Mississippi Grind
I just tried pork steaks for the first time a month ago. I used killer hogs AP and kosmos cow cover hot. Turned out delish. I love your videos brother keep them coming.
Casey
Appreciate it! Great rub combo btw...
Awesome smoke, Brother! I got some of your Mississippi Grit this past weekend at Code Three Spices in Collinsville, Illinois. That is a great product! Be proud.
Awesome! Appreciate it!
Those look amazing!
Nice work! Gotta try that persimmon.
You should! Its really good!
Nice cook..2 things I have not heard. (1)That type of wood and (2)smoke follows beauty...😂😂. Thx sir as always...👍
Glad you enjoyed it!
Awesome work on this. Definitely going to give this recipe a go! (BTW - ordering rub now). Agree with comments below about subscribers. Stay the course. It will happen
Awesome! Thank you!
Looks good. I do like a good old pork chop
You and me both!! thanks!
Thanks man! Those look great! Trying these in the next few days!
Thanks!
another great clip Mark keep it up
Thanks 👍
Going to try this one today. All I could find today also
Looks delicious
Thank you 😋
Amazing, stay safe during these uncertain times pal👍
Thanks, you too!
Right on time Mark! I have some pork steaks I’m doing right now tonight. I’ll try your method for sure i just have to get some of your and Malcoms stuff. Tonight’s going to have to be kosmo and harry soo because it’s what i have. I’ve been wanting to order grind and grit for a while so I’ll get off my rear. Thanks for sharing the videos, they really are good and helpful. I can tell you having bbq and cooking homegrown through the family. Appreciate you.
Sounds great! Appreciate it!
man some good color at that pork! looks legit
Thanks!
Second only to the Ribeye pork steak is in my top 2 and yours looked fantastic. 👍👍👍
Appreciate it!
Good stuff😎👍
Thanks 👍
Great video Mark! Loving your channel and the awesome content! Those pork steaks looked awesome 👍
Appreciate it!
Awesome video
Thanks!
Try marinading in straight lemon juice for a half hour. It makes pork so incredibly juicy
That sounds good! I bet it is!
You guys are the best I'm starving now
Thanks!
Good pork shoulder steak is my bestest fav veggie on my smoker,,grill,,skillet
Oh man they look good!
Thanks!
Nice job!! Those look amazing!! 👊🏼👍🏻
Thanks 👍
Gonna knock these out tonight! I can’t wait!🤤
Gotta try the Persimmon wood! Thanks for sharing this with us.
Any time! Thank you!
Keep it up. Love these recipes! I got a Weber kettle and a WSM which I use as a drum smoker (I ditched the water pan).
Appreciate it!
Well done Mark 👍
Thanks 👍
Cool spot with the quartered onion as 'smoking fuel." I save my onion-ends and do same...my guests look at me weird. it smells good, if anything. Thanks for the verification! I love this pork cut because it is so versatile, inexpensive and tasty!!
Thats a great idea.... Appreciate it!
Another great video. Making pork steaks on Saturday and going to follow your lead on this. Where do you purchase your dry rubs? I would love to add them to my spice cabinet.
Appreciate the support!
Check out swinelifebbq.com
Killing the videos. Love the shorter 5-6 minute length and you seem to be getting very comfortable in front of the camera. And of course pork steak perfection!
Appreciate the support! Thanks Again!
Is there a big difference between the uds smoker and a pit barrel? Awesome video as usual. Hope you come through Georgia sometime! Keep smoking and stay safe!
They basically are base around the same principle. With the UDS style drum you have a little more temp control and room. They both cook great que!! Appreciate it!
Looked like a lot of flavor bro
That it was!
here's a pro tip. soak the pork steaks in a 50/50 mixture of vinegar and water for a couple hours the rinse with water and pat dry with paper towels before you season and grill. grill them 80% of the way done then transfer to a roaster and layer them with beer & bbq sauce then cover and put back on the grill and shut all the vents to begin snuffing the coals and let them ride for a couple hours. fork tender....
like me some pork steaks......good vid dood!!! stay safe
Thanks, you too!
That onion smoke! Now I need a pork steak!
HAHA!
My barbeque guru.
HAHA! Thanks!
Hey you should try the thick porkchops you may have tried them but they are called “thick chops” I get them from public they are the best you will ever try!!!
Oh Yea!!
Trying these ASAP, just on the PitBoss. Hopefully I can pull it off.🤞🤞
Let us know how they turn out!
St. Louis delicacy!
Delicacy is exactly right!
That smoke must have drove the neighbors crazy. They look great!
It was! Appreciate it!
👌Tonight’s supper. Know what you mean pork steaks is about all that was at my local store also. Had a ole’ uncle that believed onions were made for throwing on the coals. By the way made your spiral ham for Easter came out great 👍.
That is awesome! Appreciate the feedback!!
Looks amazing mark. I would like to do these on a kamado on the top rack directly over charcoal. Would u recommend 350° on a kamado
With that setup and can u take these all the way to 190° internal or is 170° IT the ideal finishing temp! Thanks for another mouthwatering recipe!
You definitely can cook them on the Kamado at 350. Just keep an eye on them. These thinner ones seem to do better just cooking to color. Now if they were the thick ones you can easily take them to 190.. Hope that helps.. Thanks!
Swine Life BBQ thanks! They are about an inch thick. I have never cooked the pork butt steaks so just wondered if they got more tender like a pork butt when cooked longer. Appreciate the recipe!
👌🏻
Mark How do you keep your gateway from getting too hot during a cook mine gets out of control. I know practice is key but I'm running out of meat!!
I always try and close the intake vents if I know I am going to have the lid off for some time. Other than that I barely run the vents open on the inlet.
What was the thickness of the steaks?
They were pretty thin.. Maybe 3/4"
Where can i find these rubs you use?? Need to get your hands on the Oklahoma Joe Rider DLX.. Best pellet grill ive use and owned, Sold my Traeger and gave away my Pitboss.
Check out our website at swinelifebbq.com.
Those looked good! I've got some thawing right now. How thick were those? On thinner cuts I'm afraid to cook them past 145.
As long as they have a good fat content you will be fine. It seems to render and add a lot more flavor. These were ab out 3/4" thick. Appreciate it!
I've tried all the tricks like making sure the lid is pressed down but I don't want to use the defuser plate and acknowledge defeat
🔥 🔥 🔥
I'm going to venture out into the world and hunt for some pork steaks lol
You wont be disappointed! Stay Safe!
Pork steaks aren't common is CA. Are these "bone-in?" My thought is to have the butcher a pork shoulder into steaks. I usually get boneless pork shoulders at Costco in a twin pack. I guess you could do the same thing with a boneless pork shoulder? Thanks for the video.
St.Louis
What is the difference between a pork steak and a pork chop?
Pork steak is cut from the Butt portion of the shouler. Pork chops are cut form the loin area. Pork steaks tend to have a lot more fat and marbling. Hope that helps.
Is that TX rub just salt and pepper? lol
It has several other ingredients and herbs. Great Texas Style rub for sure!
💐👏🙏
Lip smacking good looking chops....DAMN!!!!
Thanks!
Do you know how I would cook this on a pellet grill?
I would set the temp to around 350 and basically cook it the same way. You always could raise the grill temp toward the end to set the glaze and get more color.
@@SwineLifeBBQ how would I simulate the onions on the charcoal?
Good video, but they sound to similar to Malcolm Reed's videos.
I will take that as a compliment any day! Appreciate it!
It is a compliment, after seeing you on his channel, it made me start watching your videos too