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Author Topic: Pork steaks  (Read 1650 times)

wessonjb

  • WKC Ranger
  • Posts: 611
Pork steaks
« on: October 28, 2017, 05:12:31 PM »
Tried a Malcom Reed recipe he recently did tonight on my C&B Blue  SSP  . Went to my butcher and had him cut me some 1 1/4 thick pork steaks. Seasoned them with Its Incredible and Killer Hogs. Smoked for a hour with peach and pecan , then wrapped with butter and honey till 190. While I was getting the SnS ready for searing , I covered the steaks in his new vinegar sauce and made some duck fat steak fries. Melted 3 tbsp of duck fat and brushed the fries. Seasoned the fries with  Its Incredible and rosemary. Pulled the fries from the oven and seared the steaks for a minute or two per side. Very good meal and his new vinegar sauce is money.


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« Last Edit: October 28, 2017, 05:14:28 PM by wessonjb »

HoosierKettle

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  • Posts: 7354
Re: Pork steaks
« Reply #1 on: October 28, 2017, 06:06:16 PM »
Shells and cheese and duck fat steak fries. Drop the mic. The pork steaks are just the icing on the cake.


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wessonjb

  • WKC Ranger
  • Posts: 611
Re: Pork steaks
« Reply #2 on: October 28, 2017, 06:12:38 PM »
Shells and cheese and duck fat steak fries. Drop the mic. The pork steaks are just the icing on the cake.


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First time having duck fat fries and was blown away. Found a jar on amazon and ordered it with the idea of searing steaks with it. Buddy told me about the fries and glad he did.


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SmokeVide

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  • Posts: 704
Re: Pork steaks
« Reply #3 on: October 28, 2017, 07:36:17 PM »
You had me at thick-cut pork steaks. Then you blew me away with duck-fat steak fries. Nice.
Do you have a closer pic of those fries??
Brian
Seeking: 26 rotisserie

wessonjb

  • WKC Ranger
  • Posts: 611
Pork steaks
« Reply #4 on: October 28, 2017, 07:45:22 PM »
You had me at thick-cut pork steaks. Then you blew me away with duck-fat steak fries. Nice.
Do you have a closer pic of those fries??

Had great texture. Didn’t flip them while cooking and glad i didn’t. The top had a nice crust and the bottom a little soft from the duck fat. Little duck fat goes along way too. Used 3 tbsp and next time will only use 1-2.


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« Last Edit: October 28, 2017, 07:48:06 PM by wessonjb »

SmokeVide

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  • Posts: 704
Re: Pork steaks
« Reply #5 on: October 28, 2017, 08:01:44 PM »
Nice. I bet those were incredible.
Brian
Seeking: 26 rotisserie

nolch01

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  • Posts: 503
Re: Pork steaks
« Reply #6 on: October 28, 2017, 08:07:13 PM »
Looks incredible!  Heard good things about duck fat.  Need to try it.  Also need to give your wrap method a try. 

Did some myself this evening.  Seared at 180.  Taters with olive oil was OK.   Jealous of yours. The pan I have does a good job of all around crispness.




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wessonjb

  • WKC Ranger
  • Posts: 611
Re: Pork steaks
« Reply #7 on: October 29, 2017, 08:06:21 AM »
Looks incredible!  Heard good things about duck fat.  Need to try it.  Also need to give your wrap method a try. 

Did some myself this evening.  Seared at 180.  Taters with olive oil was OK.   Jealous of yours. The pan I have does a good job of all around crispness.




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Normally I do thin cut pork steaks. Not sure wrapping would be beneficial. These where 1 1/4 thick . The end product was good , but prefer thin and hot and fast Cooking. The duck fat fries was delicious and definitely worth doing.


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addicted-to-smoke

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  • Posts: 5782
Re: Pork steaks
« Reply #8 on: October 29, 2017, 12:07:01 PM »
You had me at thick-cut pork steaks. Then you blew me away with duck-fat steak fries. Nice.
Do you have a closer pic of those fries??

Had great texture. Didn’t flip them while cooking and glad i didn’t. The top had a nice crust and the bottom a little soft from the duck fat. Little duck fat goes along way too. Used 3 tbsp and next time will only use 1-2.


The duck fat was only for the fries, right? So did you just put a little in that tray and more or less fry them or bake for a while?
It's the iconic symbol for the backyard. It's family/friends, food and fun. What more do you need to feel everything [is] going to be all right. As long as we can still have a BBQ in our backyard, the world seems a bit of a better place. At least for that moment. -reillyranch

wessonjb

  • WKC Ranger
  • Posts: 611
Re: Pork steaks
« Reply #9 on: October 29, 2017, 05:11:14 PM »
You had me at thick-cut pork steaks. Then you blew me away with duck-fat steak fries. Nice.
Do you have a closer pic of those fries??

Had great texture. Didn’t flip them while cooking and glad i didn’t. The top had a nice crust and the bottom a little soft from the duck fat. Little duck fat goes along way too. Used 3 tbsp and next time will only use 1-2.


The duck fat was only for the fries, right? So did you just put a little in that tray and more or less fry them or bake for a while?
Yeah fries only. Melted 3 tbsp and brushed the fries with it and then seasoned. Left over I drizzled in the pan. Baked in the oven . Recipe called for potatoes cut into 1/4 wedges length wise. Was lazy and used store bought steak fries. Duck fat goes along way and doesn’t disappear like olive oil or other oils. Could’ve use 1-2 tbsp and been plenty.


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TheDude

  • WKC Performer
  • Posts: 2375
Re: Pork steaks
« Reply #10 on: October 30, 2017, 06:56:12 PM »
Tried a Malcom Reed recipe he recently did tonight on my C&B Blue  SSP  . Went to my butcher and had him cut me some 1 1/4 thick pork steaks. Seasoned them with Its Incredible and Killer Hogs. Smoked for a hour with peach and pecan , then wrapped with butter and honey till 190. While I was getting the SnS ready for searing , I covered the steaks in his new vinegar sauce and made some duck fat steak fries. Melted 3 tbsp of duck fat and brushed the fries. Seasoned the fries with  Its Incredible and rosemary. Pulled the fries from the oven and seared the steaks for a minute or two per side. Very good meal and his new vinegar sauce is money.


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Love duck fat fries. Look up Hot Doug’s in Chicago. Unfortunately they are no more. I have discovered the wonder that is an air fryer. Going to have to get some duck fat.
Still need a 22” yellow