HI Harry it looked like you had a lot of smoke going on there for the pork cook. I am sure it will taste great but my question is if you are trying to replicate Snows do they have that much smoke with their wood coals method ? Did you let your wood pieces burn way down or just restrict the air to them. What where your vent settings?
Yes, fire management is the key to good BBQ. You have to get several parameters right including but not limited to smoke, wood, embers, moisture, BTU, and draft/draw. E.g., too fast airflow, the meat dries too quickly. Too little, the bark won't set. That's why it's always about the pitmaster and never the pit!
I didn’t grow up eating pork steaks but I find I really enjoy them as a nice change from pulled pork. I did this recipe a few years ago and have cooked this way a few times since.
Harry thanks for homage to Snow's BBQ series. Really enjoyed it. Have a great Labor Day weekend and your viewoing Netflix Chef's Table featuring Snow's BBQ and Tootsie. Just viewed it today. I know you'll like it too. Cheers!
St Louis MO area is the pork steak capital. They are usually cut thin 1/2 inch and direct grilled. But, I've had great results low and slow with 3/4 to 1" steaks with a charcoal and hickory fire. Yours looked even better.
@@SlapYoDaddyBBQ I bet so your an amazing and appreciated man. I thank you for all your videos it's helped tremendously! I have mastered the smoke ring finally with your celery seed advice!
Love seeing your pits, they are all well used and show it. Much better than seeing some pristine pit with shining stainless grates that have obviously never been cooked on.
LOL! Thanks for saying positive things about my pits. I appreciate that. You have no idea how the unkind trolls give me a hard time saying they will never eat the filthy food I cook as I don't have shining grates and pristine insides/outsides of my well used pits!
Harry. Have wsm. Worked for years to get pulled pork like i experienced in texas. 75 yrs young😊. Built a offset brickblock pit. Use oak. FINALLY grt that texas pulled pork. Just salt. Smoke clear through. Thoughts
Congrats on 75 yrs young. I'm your junior at 63. Miss Tootsie from Snows in Lexington Texas can cook circles around me with a shovel, pile of wood, and brick pit. It's always the pitmaster and never the pit. Have joy in whatever method you like to use. Lately, I'm getting to be lazy and find myself using my pellet cooker and my cell phone more. Sign of the times!
Another great video. Any advice on how you're knowing when the pork steaks are done I know you don't want to take them up to peanut butter consistency like pulled pork since slicing it?
I still use my bamboo skewer probe test. Imagine the skewer is your teeth. Since the pork steak is sliced, it does not have to be cooked until probe tender
This was a fun series Harry. Liked the way you did this. Yup I'm going to have to try the pork steak. Might do it tomorrow. I understand it's ridiculously hot down your way. Stay cool and hydrated. 😃 🍻
@@SlapYoDaddyBBQ well you take care. We only got to the upper 80's today ( although that is hot up here). Hey thought I would share with you I'm going to do my first hot &fast brisket on Monday. After all,no point in fighting nature, what the heck right? 😄🔥🔥🔥
Loved this one Snow 's BBQ that Tootsie makes. I love how you are always making different kind of smoked proteins. Is it possible to smoke seafood??? Like lobster, crab,shrimp,crayfish for example. I love my meat smoked when possible. I just wondering on sea food. Harry thanks for spreading BBQ love.
Let’s make a road trip Harry! I think it is amazing you can look at other people’s food and replicate it. Only thing is fire management is so tedious I think I’ll stick to mastering brisket first.
Absolutely. Same as a musician playing cover by listening and copying without the music sheet! I'm redoing the Tootsie's brisket episode as folks said I made 6 errors
Hi Harry just watch the third episode of tootsies barbecue love the idea of pork steaks from pork butt running over to restaurant depot to pick me up one say hi to Mr. beans for me
FYI you need a band saw to cut through the bone. Else get boneless and use the trimming to make pork adobo after you fabricate the steaks from the boneless butt
I have never seen pork steaks that thick I will have buy a butt and have the butcher cut me some. This cook has to happen at my house just looks so tasty 😋 Mr Beans looked super happy with his variety plate!
Great video Harry! Any suggestions cooking the pork steaks using a Weber kettle? For doing a direct cook, can’t get the heat source as far away compared to the Smoky Mtn. Thanks!
Hey BBQ & Brews, thanks for stopping by. Yes, you can cook fantastic pork steaks on the kettle. I recommend you start indirect first, get crust, wrap, when ready, char on the hot side of the kettle Be sure it is 3 inches thick
Very good Mr Harry… is the pork steak cut from the bone side down to the money muscle? Or the other direction where you would get the entire money muscle in 1 piece of the meat when cut?
I think I'm watching your videos too much . Had a dream you came to my casa and started picking weeds for herbs for bbq 😂😂. Probably cause I watched your video where your picking rosemary herbs from parking lot lol.
That is too funny Daniel. You need to take a break and stop binge watching my videos. Fire up your grill and cook something. Smell the smoke and taste the moist tender meat! When your stomach is full with good food, your heart can love - Harry Soo
Hi Harry finally got hold of all your rubs in the uk from gourmet bbq im doing a wagyu brisket and some pork buts looking forward to trying the rubs any tips at all
Another informative smoke Harry! Patron member DennyO here, Question, on the mop, meaning the tool. How could I clean it after use without owning an automatic dishwasher? It looks to be a type of cotton strand in other words like a commercial floor mop?
Its a bbq mop from Amazon. Only a few dollar and comes with 2 replacement mops. Just wash with very hot soapy water and hang dry. It works like a regular full sized mop. Does the job well and makes you feel like you're Tootsie!
I love pork steaks. I wish I could find them that thick . Guess I'll have to find a butcher. Have you ever done a video using wild boar? It's very lean.
@@SlapYoDaddyBBQ ok....last week I just put the Kamodo attachment plate over the intake.... it's a bit smaller (the square hole) than that of the 3" opening of the PBC. I'm at the elevation where it is set half open so the square hole in the plate is a little under. With a rod out I was able to cook two racks of ribs at a constant 250° through the whole cook just with the plate on. Today I decided to do ten chicken leg quarters (on the grate), about the same mass as a small Brisket, and I'll put the Billows on this time and see if it remains at 225° to start......then I'll kick it up to 350° to finish the cook on the chicken skins......I need to see if I need to open or close one or twi of the rod holes (the Billows comes with that silver high temp tape) to keep the temp at the command of the Billows. I changed my mind and wanted to do this first so I don't trash a Costco Prime Brisket. Since your at nearly sea level your intake is about a quarter open so just putting on the Attachment plate for the Billows might be like having it a quarter open. For you that would give you the best of both worlds as you could keep the Plate on and use you PBC as normal and then for that really low and slow you could just slap on the Billows any time you want, it's easy to do. Next weekend (to fricking hot out here in Lancaster, Ca. today) if I find the Brisket temps work like a charm I'll do another one the following weekend at 190° for a 20 he. Cook.....I figure that low, a basket is fuel will do the job without refueling. All in theory of course...........lol
@@SlapYoDaddyBBQ Harry....at 5pm I served up.... Internal Temp were 180°.....Pit was 347°....tried to get Temp up to 390° to crisp the skin the last 10 degrees of cook. Chicken was moist, flavor great (used your Salt, Pepper, Celery Seed and a tad amount of Paprika)....skin was "bite through" but not as crispy that I was shooting for.....but my 5 kids, my wife, and myself just about wiped out ten leg quarters.....lol. If you want an interesting blow by blow with the Pit, Billows, and the Temp give me an email to work with and I'll send the info.....I kept a log.
@@SlapYoDaddyBBQ ok.....90 min. later I just downed a thigh.......still super juicy.....man I love the PBC.....pit temp @244°......no Billows activity till it reaches 225°....... lesson here is bring it up to Target Temp.....never try to bring it down..... probably burned at least 2 hours of fuel burn (using it at 225°) by kicking it up to crisp the skin
@@SlapYoDaddyBBQ 8:00pm.......Pit has settled down at 225° plus/minus 3°...... I'll let you know when Billows cannot sustain the set Temp before a need to add fuel anymore though Pit is devoid of any meat
Another good one Harry. Here local I have a butcher shop that I can get boneless turkey breast. They don't have it out but if you ask for it they have it.. ..give em hell raiders
Pork tenderloin are yummy too. Is there a BBQ culture like Irish BBQ in Ireland? Would love to visit your country as I've seen pictures of how beautiful it is. www.slapyodaddybbq.com/2016/04/sweet-pineapple-soy-grilled-pork-tenderloin/
@@SlapYoDaddyBBQ oh my that, look yum, check discover bbq Ireland mostly kamado grill on that group, very active fb and bbq life Ireland also in fb different grills
![[Sub Thai] APT. - ROSÉ & Bruno Mars](http://i.ytimg.com/vi/bYjhzP8x_uc/mqdefault.jpg)
HI Harry it looked like you had a lot of smoke going on there for the pork cook. I am sure it will taste great but my question is if you are trying to replicate Snows do they have that much smoke with their wood coals method ? Did you let your wood pieces burn way down or just restrict the air to them. What where your vent settings?
Yes, fire management is the key to good BBQ. You have to get several parameters right including but not limited to smoke, wood, embers, moisture, BTU, and draft/draw. E.g., too fast airflow, the meat dries too quickly. Too little, the bark won't set. That's why it's always about the pitmaster and never the pit!
Lots of white smoke. Mad Scientist BBQ has a great fire box and wood management video.
@@acehole9100 please see my numerous wood and smoke science videos for more info
@@acehole9100Mr Harry knows what he’s doing…
@@danielploy9143 me too.
"If you burn your hands...its too hot"....love it!!!!
LOL! My most often quoted phrase is
Almost everything in BBQ is a three-hour argument and Jerry Springer fist-fight - Harry Soo
I didn’t grow up eating pork steaks but I find I really enjoy them as a nice change from pulled pork. I did this recipe a few years ago and have cooked this way a few times since.
Watched and enjoyed all three episodes of your tribute to Tootsie - Snow's BBQ. Loved Mr. Beans. Stay cool Harry.
Stay cool 😎
Harry thanks for homage to Snow's BBQ series. Really enjoyed it. Have a great Labor Day weekend and your viewoing Netflix Chef's Table featuring Snow's BBQ and Tootsie. Just viewed it today. I know you'll like it too. Cheers!
Will watch it!
"If you burn your hand it's to hot".....lol
Staters cut their pork shoulder that thick. I always roll my eyes when I look at them. Well,not anymore Harry! Great cook. Dig the direct heat!
Direct heat pork chops (sliced Boston Butt) are delish. We did some with Sausage Sensei Bill Dumas as Brothertons BBQ in Austin. Video soon.
This looks fantastic!! Great tip about fire management. I think it's the most important thing to learn.
Or get a pellet cooker!
@@SlapYoDaddyBBQ 😜 They might take my Texas card lol. 😂 I do want one though. I love your smoke fire and the Yoder YS640s.
Another great video. That pork steak looked amazing 👏
St Louis MO area is the pork steak capital. They are usually cut thin 1/2 inch and direct grilled. But, I've had great results low and slow with 3/4 to 1" steaks with a charcoal and hickory fire. Yours looked even better.
Thanks Mike. I have to credit Tootsie and I'm just doing a Tootsie Tribute!
As always great video Harry! Looking forward to catching the other two episodes.
Thumbs up for Mr. Beans!
Thats one of the best bbq spreads I’ve ever seen
Thanks Jay!
Great recipe Harry god bless you and your family
Harry has build in thermometer hands! The man is a legend!
Once you cook a few times you'll become a pit whisperer!
You have been a busy dude! I bet the smell running it open pit style with the mop and meat dripping is amazing!
I ended up with 38 meal prep containers of 28 oz portions to give away to First Responders! Boy were they happy! 😊
@@SlapYoDaddyBBQ I bet so your an amazing and appreciated man. I thank you for all your videos it's helped tremendously! I have mastered the smoke ring finally with your celery seed advice!
Love seeing your pits, they are all well used and show it. Much better than seeing some pristine pit with shining stainless grates that have obviously never been cooked on.
LOL! Thanks for saying positive things about my pits. I appreciate that. You have no idea how the unkind trolls give me a hard time saying they will never eat the filthy food I cook as I don't have shining grates and pristine insides/outsides of my well used pits!
This is just awesome Mr Soo..let my hero that he doesn't have to be camera shy..hahaha
Mr. Beans sends love and hugs!
Netflix series Chef's Table:BBQ has a great episode on Tootsie and Snow's Bbq.
Thanks for introducing Harry. Great videos 👍🏼
😊 thanks
Great video Harry! I’m learning so much.
Thanks for watching!
Never cooked a pork steak that thick, mostly 3/4-1 inch. Ready to give the thicker cut a try! Looks great.
Get some for Labor Day weekend. If you don't have a band saw to cut through bone, get the boneless butt and use the trimmings for pork adobo
Harry Soo +1 on the Pork Adobo. When will we see that video???
@@RIP662 Pork Adobo SmokeFire - th-cam.com/video/kh4w9_IEkmo/w-d-xo.html
Sound like a plan! Fire up the Pitboss for some Labor Day pork!
Decided on beef filet and pork sausage! Was exhausted after honey do list on Labor Day...smh
Thank you .. you're makin a grilling man outta me
Go for it Frank!
Colman’s English mustard- the best there is 👍
I will try some!
Hahaha Mr. Beans said "I'm sick of your shenanigans Harry.... you only give me samples so I'm not even sticking around this time."
😂😂
Harry, great video. What temp did you cook the turkey and pork to? Thanks for all you do!
165F on bird and sausage. Probe tender on pork steak, no temp check needed
Harry. Have wsm. Worked for years to get pulled pork like i experienced in texas. 75 yrs young😊. Built a offset brickblock pit. Use oak. FINALLY grt that texas pulled pork. Just salt. Smoke clear through. Thoughts
Congrats on 75 yrs young. I'm your junior at 63. Miss Tootsie from Snows in Lexington Texas can cook circles around me with a shovel, pile of wood, and brick pit. It's always the pitmaster and never the pit. Have joy in whatever method you like to use. Lately, I'm getting to be lazy and find myself using my pellet cooker and my cell phone more. Sign of the times!
Another great video.
Any advice on how you're knowing when the pork steaks are done I know you don't want to take them up to peanut butter consistency like pulled pork since slicing it?
I still use my bamboo skewer probe test. Imagine the skewer is your teeth. Since the pork steak is sliced, it does not have to be cooked until probe tender
Wooow, great question & answer!
I'm learning by watching aaaand by reading the comments!
This was a fun series Harry. Liked the way you did this. Yup I'm going to have to try the pork steak. Might do it tomorrow. I understand it's ridiculously hot down your way. Stay cool and hydrated. 😃 🍻
It was 122F in my car yesterday. Another scorcher today!
@@SlapYoDaddyBBQ well you take care. We only got to the upper 80's today ( although that is hot up here). Hey thought I would share with you I'm going to do my first hot &fast brisket on Monday. After all,no point in fighting nature, what the heck right? 😄🔥🔥🔥
Loved this one Snow 's BBQ that Tootsie makes. I love how you are always making different kind of smoked proteins. Is it possible to smoke seafood??? Like lobster, crab,shrimp,crayfish for example. I love my meat smoked when possible. I just wondering on sea food. Harry thanks for spreading BBQ love.
Lobster Thermidor - th-cam.com/video/_RSQ4fotfTs/w-d-xo.html
Chili Crab - th-cam.com/video/NyBS4bprs2w/w-d-xo.html
Bird Sea - th-cam.com/video/4nHmPXnVntE/w-d-xo.html
Superbowl Lamb Lobster - th-cam.com/video/v2jNeNs5wvk/w-d-xo.html
Shrimp Alfredo - th-cam.com/video/VZVXyxs_dtc/w-d-xo.html
Shrimp Grits - th-cam.com/video/7zOSHlY1OCM/w-d-xo.html
Chilean Seabass - th-cam.com/video/eSO0czylRy0/w-d-xo.html
Seared Ahi Tuna - th-cam.com/video/qumpAjgbIa4/w-d-xo.html
Wagyu n Lobster (Fathers Day) - th-cam.com/video/Vanp0RXtXbs/w-d-xo.html
Clams Catch Clean Cook - th-cam.com/video/2iE02fmetT8/w-d-xo.html
Whole Bluefin Tuna Head - th-cam.com/video/S8b5G1AvIQI/w-d-xo.html
Lobster Dynamite Hasty #3 Chris Garin - th-cam.com/video/nbiD3f9YPCU/w-d-xo.html
NYE 2020 Lobster Dynamite + Grits - th-cam.com/video/Dokyqa-SJjA/w-d-xo.html
NYE 2020 Dungeness Chili Crab - th-cam.com/video/RfaVD_uAvx8/w-d-xo.html
I have finally found someone that sales your seasonings. I got them from hasty bake grills
Thanks so much for your business! Let me know if you have questions about how to use them.
Another great video.
Thanks for stopping by!
Let’s make a road trip Harry! I think it is amazing you can look at other people’s food and replicate it. Only thing is fire management is so tedious I think I’ll stick to mastering brisket first.
Absolutely. Same as a musician playing cover by listening and copying without the music sheet! I'm redoing the Tootsie's brisket episode as folks said I made 6 errors
Peace Out Mr. Beans LOL! That's what I'd do to..grab the goodness and run! Never seen pork steaks that thick Harry. Gotta try that!
Beans is eatin good tonight.
LOL! He always does!
You dont have to answer to anyone harry. Proved wsm can dance. I cant get the flavor off wsm. I do with offset. Youre a genious with that cooker
As I get older and lazier, I'm cooking more on my pellet cookers. Love my WSM though and teach my classes on them as they are classic smokers.
Hi Harry just watch the third episode of tootsies barbecue love the idea of pork steaks from pork butt running over to restaurant depot to pick me up one say hi to Mr. beans for me
FYI you need a band saw to cut through the bone. Else get boneless and use the trimming to make pork adobo after you fabricate the steaks from the boneless butt
Mr. Beans just demonstrated a drive by BBQ scarfing!
Mr. Beans the drive-by bandido sends love and hugs!
@@SlapYoDaddyBBQ Right back at the little guy! 😁
I have never seen pork steaks that thick I will have buy a butt and have the butcher cut me some. This cook has to happen at my house just looks so tasty 😋 Mr Beans looked super happy with his variety plate!
Give it a go James and let me know how you like it.
Great video Harry! Any suggestions cooking the pork steaks using a Weber kettle? For doing a direct cook, can’t get the heat source as far away compared to the Smoky Mtn. Thanks!
Hey BBQ & Brews, thanks for stopping by. Yes, you can cook fantastic pork steaks on the kettle. I recommend you start indirect first, get crust, wrap, when ready, char on the hot side of the kettle Be sure it is 3 inches thick
Hey Harry, just wondering if you still do this mop sauce recipe or if you have changed anything? I want to make some pork steaks soon!
For pork steak, I like Worcestershire + lots of butter + vinegar + touch of brown sugar
@@SlapYoDaddyBBQ Thanks Harry!
Maaaannnnn I wanted that Turkey!!!! Sooo close but so far (Cali-Fl) ! 😁👍👍. Lucky Mr Beans!!😁
I will have to give that a try, Great video Harry Soo! Any updates on when your seasonings will hit big chain stores ?
No date. Still working on it. COVID is making it much harder
Very good Mr Harry… is the pork steak cut from the bone side down to the money muscle? Or the other direction where you would get the entire money muscle in 1 piece of the meat when cut?
Pork steak is cut 90 degrees relative to the money muscle or Pectorails Profundi. Some pork steak pieces will have the scapula bone in them.
Hi Mr Harry awesome video....Question if you don’t mind, how long you think that mop sauce would last in the fridge???
At least 2 weeks due to the vinegar!
@@SlapYoDaddyBBQ thank you Mr Harry.
I think I'm watching your videos too much . Had a dream you came to my casa and started picking weeds for herbs for bbq 😂😂. Probably cause I watched your video where your picking rosemary herbs from parking lot lol.
That is too funny Daniel. You need to take a break and stop binge watching my videos. Fire up your grill and cook something. Smell the smoke and taste the moist tender meat!
When your stomach is full with good food, your heart can love - Harry Soo
Hi Harry finally got hold of all your rubs in the uk from gourmet bbq im doing a wagyu brisket and some pork buts looking forward to trying the rubs any tips at all
Yes, please see my Brisket and Pork Playlists. At least 50 videos of Black Belt tips
Another informative smoke Harry! Patron member DennyO here,
Question, on the mop, meaning the tool. How could I clean it after use without owning an automatic dishwasher? It looks to be a type of cotton strand in other words like a commercial floor mop?
Its a bbq mop from Amazon. Only a few dollar and comes with 2 replacement mops. Just wash with very hot soapy water and hang dry. It works like a regular full sized mop. Does the job well and makes you feel like you're Tootsie!
I love pork steaks. I wish I could find them that thick . Guess I'll have to find a butcher. Have you ever done a video using wild boar? It's very lean.
harry did u see the NETFLIX CHEF'S TABLE BBQ;Tootsie is the 1st one one ,she's amazing@86
I have it for my Labor Day watch list. Been too busy lately editing videos
Managed to salvage a brisket cook today due to weather, you're oven brisket saved the day. I think it's time to retire that saucepan though.
LOL! yes it's an oldie but a fav!
Hi Harry, enjoyed all 3 episodes. You mentioned you got the jalapeño sausages at a local butcher. Can you share where?
I’m a valley resident
The best one I tasted closest to Texas ones is The Corner Butcher in La Verne
BBQ RULE.......
Rule #1 - There are no rules
Rule #2 - There are no rules
Rule #3 - When in doubt, see rules #1
Okay då RULE .....
Its always about pitmaster and never the pit - Harry Soo
Hi Harry, roughly what final temp on the pork steak? I've seen 165 suggested for pork steak, but for the butt usually 195 ish. Any preference?
I like 195F
Looks great Harry!! What temp did you pull the pork steak?
Pull when bamboo skewer probe tender. Bird and sausage is 165F
Soo....got a Billows.....going to try it out on my PBC to smoke a Brisket with some of your Moola Rub....@225°.....hope it works.
Let me know how it works. I bought one also but don't have time to figure out how to set it up
@@SlapYoDaddyBBQ ok....last week I just put the Kamodo attachment plate over the intake.... it's a bit smaller (the square hole) than that of the 3" opening of the PBC. I'm at the elevation where it is set half open so the square hole in the plate is a little under. With a rod out I was able to cook two racks of ribs at a constant 250° through the whole cook just with the plate on. Today I decided to do ten chicken leg quarters (on the grate), about the same mass as a small Brisket, and I'll put the Billows on this time and see if it remains at 225° to start......then I'll kick it up to 350° to finish the cook on the chicken skins......I need to see if I need to open or close one or twi of the rod holes (the Billows comes with that silver high temp tape) to keep the temp at the command of the Billows. I changed my mind and wanted to do this first so I don't trash a Costco Prime Brisket. Since your at nearly sea level your intake is about a quarter open so just putting on the Attachment plate for the Billows might be like having it a quarter open. For you that would give you the best of both worlds as you could keep the Plate on and use you PBC as normal and then for that really low and slow you could just slap on the Billows any time you want, it's easy to do. Next weekend (to fricking hot out here in Lancaster, Ca. today) if I find the Brisket temps work like a charm I'll do another one the following weekend at 190° for a 20 he. Cook.....I figure that low, a basket is fuel will do the job without refueling. All in theory of course...........lol
@@SlapYoDaddyBBQ Harry....at 5pm I served up....
Internal Temp were 180°.....Pit was 347°....tried to get Temp up to 390° to crisp the skin the last 10 degrees of cook.
Chicken was moist, flavor great (used your Salt, Pepper, Celery Seed and a tad amount of Paprika)....skin was "bite through" but not as crispy that I was shooting for.....but my 5 kids, my wife, and myself just about wiped out ten leg quarters.....lol.
If you want an interesting blow by blow with the Pit, Billows, and the Temp give me an email to work with and I'll send the info.....I kept a log.
@@SlapYoDaddyBBQ ok.....90 min. later I just downed a thigh.......still super juicy.....man I love the PBC.....pit temp @244°......no Billows activity till it reaches 225°....... lesson here is bring it up to Target Temp.....never try to bring it down..... probably burned at least 2 hours of fuel burn (using it at 225°) by kicking it up to crisp the skin
@@SlapYoDaddyBBQ 8:00pm.......Pit has settled down at 225° plus/minus 3°...... I'll let you know when Billows cannot sustain the set Temp before a need to add fuel anymore though Pit is devoid of any meat
Another good one Harry. Here local I have a butcher shop that I can get boneless turkey breast. They don't have it out but if you ask for it they have it.. ..give em hell raiders
Guns up!
Good job Boss. Who said you need a $5K smoker to make good BBQ ?? 😉😋
Some of my friends can outcook me with one arm, one eye, and a shovel, wood, meat, and a hole in the ground!
Harry Soo no way, your the best!!!
That's how my 78yr old mother taught me growing up on the Florida Panhandle.
She is awesome.
How long time smoked the jalapeño cheddar?
Took about an hour to get to 165F internal temp
Harry my friend 🐶 the intros are getting more modern, might be son or daughter . Or you keep up more than me,I I love your videos 🙋
Thanks Shawn!
What temp are you pulling the pork steaks at?
275F
50% salt & pepper. By weight or by volume?
By volume. Just eyeball it
Looks great Harry!..I have to ask what was the final IT on the pork steaks ?
Pull pork when probe tender by bamboo skewer. See part 1 brisket to see how to check. Bird and sausage is 165F
@@SlapYoDaddyBBQ cool..I use your peanut butter trick as a final check!
@@keithbevington513 great. be sure to use two bamboo skewers. i had complaints that the meat tasted of peanut butter! Duh!
lol....Mr. Beans is...."hate to eat and run".....lol
Mr. Beans sends love and hugs!
I will try that pork steak out tomorrow. What was the pork temp when you pulled it off the smoker?
Pull when bamboo skewer probe tender. Don't pull based on temp. Bird and sausage is 165F
@@SlapYoDaddyBBQ I might have missed it in the video, but how long did the pork steaks take?
@@MrRatFinkster six hours
Pork steaks in Ireland are pork tenderloin, 😄
Pork tenderloin are yummy too. Is there a BBQ culture like Irish BBQ in Ireland? Would love to visit your country as I've seen pictures of how beautiful it is.
www.slapyodaddybbq.com/2016/04/sweet-pineapple-soy-grilled-pork-tenderloin/
@@SlapYoDaddyBBQ oh my that, look yum, check discover bbq Ireland mostly kamado grill on that group, very active fb and bbq life Ireland also in fb different grills
What temperature did you cook the pork steak too?
To slice is about 180 to 190 internal temp
😍🖤🤘👊
More mustard! I may have to unsubscribe! 😂🤣
LOL! I'll have some episodes coming with no mustard!
Hahaha try his Worcestershire advice.
Hate to tell you but those are pork roast, not pork steaks....
Thanks David. That's what they call them in Texas. Guns Up! Go Red Raiders!
Ripping off an old woman for TH-cam money. Shameful
How long roughly did you cook the pork steaks?
6 hours