Asian smoked pork steaks, prosciutto provolone asparagus

[Troy]

Still trying to push the limits of the Cajun bandit stacker.

High heat smoke / high heat indirect cook tonight.  Pork butt steaks over peach wood.  Cooked for an hour,  glazed with oyster sauce for the last 30 minutes.

I wasn't able to get finished pics because my daughter abducted my phone.

This entire post composed from my phone,  testing the new image upload system.

Pics are in reverse order,  sorry.

[1911Ron]

They look great, i need to try the asparugus wrap soon!

[Fishawn]

Looks Awesome Troy! What are your thoughts on the CB stacker? I have the CB ring n roti, been thinking about the Stacker.

[Troy]

Looks Awesome Troy! What are your thoughts on the CB stacker? I have the CB ring n roti, been thinking about the Stacker.

The stacker is BY FAR my favorite kettle accessory.

It's incredibly versatile. I can smoke a brisket for 20 hours with the stacker, I can cold smoke cheeses, or I can get the grill hot and utilize the entire grate for more indirect high heat (like this cook)

I can add it to my WSM to give it a 3rd cooking tier. The thing is truly badass, and it's an amazingly high quality product. Its stainless, and it's heavy duty, and it fits the kettle with a perfect precision.

[addicted-to-smoke]

... I can get the grill hot and utilize the entire grate for more indirect high heat ...

I don't think that aspect can be emphasized too much. Unless I'm searing something or need to rapidly finish something up, I'll basically never cook direct. But being able to use the entire cooking grate is literally like having a second kettle going.

Can't afford the stacker right now; wish my roti ring had tabs for a grate!

[G$]

Can't afford the stacker right now; wish my roti ring had tabs for a grate!

@addicted-to-smoke

You can put some (4) nutserts in the roti ring.  When using it as a "stacker", just dial a longer thumb screw in far enough to hold the grate.  Remove the screw completely if you want to use it as a probe hole for some reason. 

I thing a roti ring is not QUITE tall enough for best effect.  I thing the CB stacker may be a tad too tall, but is certainly more optimal in height than a roti ring.  As said in teh other thread, a CB stacker is my number one priority right now.

[WNC]

Great looking cook!

[SixZeroFour]

Excellent cook-up Troy!

[austin87]

Very nice! I've never had a pork butt steak, really only think it's been cooked in applications to be pulled.

@Troy how high do you cook them internal? Does the fat kind of melt out or what's the final texture like?

[1buckie]

Very nice! I've never had a pork butt steak, really only think it's been cooked in applications to be pulled.

@Troy how high do you cook them internal? Does the fat kind of melt out or what's the final texture like?

Pork steaks is a Kansaas City / St. Louis thing.....

http://www.patiodaddiobbq.com/2012/09/st-louis-pork-steaks.html

You can also baste / mop while indirect & they come out fine without pan braizing.......just go easy & keep an ete out for them to not dry out.....


troy's look grate.....Asian flair would be a real nice flavor addition.....