Pork Steak Pictorial

[haeffb]

Here's the Haeffb method of preparing pork steaks.

We start by filling the baskets (whatever's in there stays) with Kingsford Professional, which is apparently what replaced the Competition briquettes. Then add 8-10 briquettes to the compact chimney and a chunk of hickory. Charring the hickory first lessens the time to get the "thin blue line." Or at least thin smoke.



While the grill is prepped, the pork steaks are trimmed of excess fat, dusted with rub and salt n pepper. They wait while the fire gets going.





Pork steaks on the grill after dome temp reaches about 200 degrees. The top vent open, bottom vent near closed.



We let them go for an hour (somewhere between 200 and 300 degrees dome temp), then flip 'em over.



Step back for another half hour or more, then begin spritzing with a mix of 1/3 brown sugar and 2/3 Apple juice.

[Travis]

I like the brown sugar/apple juice mix. Sounds good.

[haeffb]

First spritzing.





Add some more grill stuff, spritzing every 20 mins or so.



Stop when they look glazed.



And serve.

[haeffb]

Again served with Kraft's finest Mac n cheese.

By the way, if you aren't in on the secret, there is Kraft original, then three upscale versions.

Kraft Deluxe - with the prepared cheese sauce envelope that doesn't need milk and butter.

Velveeta - half the macaroni of Kraft Deluxe, but the same amount of cheese sauce.

Cracker Barrel - same amount of macaroni as Velveeta, but twice the cheese sauce.

Choose wisely.

[TheDude]

These look and sound delicious. Not sure why it's been so long since I've done some. That will be remedied this week.