Great video! I just found you while searching for a YT recipe my hub mentioned he wanted to try to make pork steaks for tonight -- He is taking his first nap of the day so I am thinking I can get started and have these ready by 7. It looks like you did not post your homemade sauce recipe yet. Would you please consider posting that for us sometime? Thank you!
I do pork steaks on the grill low and slow. If you put very little charcoal and keep them on the opposite side of the charcoal, they cook slow and don't get touch. I usually add some wood chips to get a little smokey too. I do like to do pork steaks in the crockpot too but, I only usually do 2 for a Friday night dinner, less juice and doesn't take the long even on low. Also a temp thermometer is very handy when you cook pork. 185° degrees... some will say less but I disagree. After 198 to 205 they start to fall apart which is what you got. Sometimes I don't like my pork steaks to fall apart too much, so 185 to 190s in perfect 👌 Pork butt is one thing if your doing pulled pork. Best tip I can give anyone starting new is experiment and use a temp probe so you learn from your mistakes. Cooking pork after 200-205° really even makes the fat part no so fatty like.
The reason you overcook pork and chicken on the grill is because you are cooking it at too high of a temperature so it's cooking way too fast. For chicken make sure the charcoal burns down for a good while before putting it on the grill. You want it at the point to where you know for sure you wont encounter any flare ups at all. What part of the chicken depends on how long you will need it to cook for. I personally have alot of experience cooking leg quarters in which you will want to cook for 1 hour at minimum. With pork steaks preferably thick ones if using charcoal put the coals only on one side. Sear them on that side and move them to the other side cooking with indirect heat for at 30 minutes. There's nothing that can replace the flavor of cooking on a charcoal grill imo. However I came hear to see crock pot recipes cause I'm not standing outside in the cold to cook on the grill anymore. I noticed you didn't cut any fat off of them. I was wondering if you were left with fat saturated meat at the end? Or if it was not?
I'm getting ready to cook some the same way that looks so good
How did yours turn out
I might do this for the holidays 🍂🍁❄☃️⛄
Where is your seasonings on the pork steaks BEFORE you put them in the crock pot and added your bbq sauces???
Shidd he didn’t even wash Tha meat.🤢
Great video! I just found you while searching for a YT recipe my hub mentioned he wanted to try to make pork steaks for tonight -- He is taking his first nap of the day so I am thinking I can get started and have these ready by 7. It looks like you did not post your homemade sauce recipe yet. Would you please consider posting that for us sometime? Thank you!
First nap?? I wish I had time for multiple naps. Lol. I'm sure there is a good reason, though.
I do pork steaks on the grill low and slow. If you put very little charcoal and keep them on the opposite side of the charcoal, they cook slow and don't get touch. I usually add some wood chips to get a little smokey too.
I do like to do pork steaks in the crockpot too but, I only usually do 2 for a Friday night dinner, less juice and doesn't take the long even on low.
Also a temp thermometer is very handy when you cook pork. 185° degrees... some will say less but I disagree.
After 198 to 205 they start to fall apart which is what you got. Sometimes I don't like my pork steaks to fall apart too much, so 185 to 190s in perfect 👌
Pork butt is one thing if your doing pulled pork. Best tip I can give anyone starting new is experiment and use a temp probe so you learn from your mistakes. Cooking pork after 200-205° really even makes the fat part no so fatty like.
The reason you overcook pork and chicken on the grill is because you are cooking it at too high of a temperature so it's cooking way too fast. For chicken make sure the charcoal burns down for a good while before putting it on the grill. You want it at the point to where you know for sure you wont encounter any flare ups at all. What part of the chicken depends on how long you will need it to cook for. I personally have alot of experience cooking leg quarters in which you will want to cook for 1 hour at minimum. With pork steaks preferably thick ones if using charcoal put the coals only on one side. Sear them on that side and move them to the other side cooking with indirect heat for at 30 minutes. There's nothing that can replace the flavor of cooking on a charcoal grill imo. However I came hear to see crock pot recipes cause I'm not standing outside in the cold to cook on the grill anymore. I noticed you didn't cut any fat off of them. I was wondering if you were left with fat saturated meat at the end? Or if it was not?
Look how thin they are You cannot do direct heat .if your fire vision not 16 to 18 inches below the the meat pork steak .
Did you add the water or was that natural?
Yes
Put all that chit in a liner and marinade that chit overnight then put that chit on low for 10 hours.
Why you did t clean the meat first
You don't have to clean meat , people. Do your research .