When looking out for your stomach's best interest, we also try to be mindful of your wallet and keeping it as full and as fat as possible. There is no doubt that food prices have been rising. (And it's certainly painful to see!) In fulfilling our culinary duty we wanted to feature some recipes that are not only drool-icious but also cost-effective. A two-fer, if you will.
Pork shoulder steaks are an excellent bang for your buck at the meat counter. Although you may not find them among the typical cuts of styrofoamed and plastic-wrapped meat on the shelf, if you ask your butcher he/she will slice them up fresh for you. (Definitely worth the effort!) To keep the moist meatiness of the pork steaks, get them cut at least an inch thick.
The steaks are taken from the pork butt, and are also called blade steaks. Most of us are quite familiar with the delights of a marvelously marbled pork butt, but perhaps not in this form. Because of the high fat and collagen content, these pork steaks taste best when treated similar to our outrageous 3-2-1 Ribs. A good smoke, a foil-wrap and saucy finish.
BBQ'd PORK SHOULDER STEAKS
PREP TIME: 5 minutes
COOK TIME: 2 1/2 hours
RECOMMENDED PELLETS: Apple
4 pork shoulder steaks, 1- to 1-1/4-inch thick
1/2 cup mustard
Traeger Pork and Poultry Shake, or your favorite rub
1/2 cup apple juice or beer
1 cup Traeger Honey- Bourbon Barbecue Sauce, or your favorite barbecue sauce
Slather the pork steaks on all sides with the mustard and season with the Traeger Pork and Poultry Shake. (The mustard will help keep the pork moist and be unnoticeable in the final product.)
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Arrange the steaks on the grill grate. Smoke for 1 1/2 hours.
Remove the pork steaks to a plate and turn the temperature up to 225 degrees F and preheat, lid closed, for 5 to 10 minutes.
Meanwhile wrap each steak with aluminum foil, adding in a couple tablespoons of apple juice or beer.
Cook the steaks for another hour or so or until they are tender (about 160 degrees F on an instant-read meat thermometer).
The last 15 minutes, take the pork steaks out of the foil and put directly on the grill. Brush each steak on both sides with the Traeger Honey-Bourbon Barbecue Sauce or your favorite barbecue sauce.
Let the steaks rest for 3 minutes before serving.
BBQ'd Pork Shoulder Steaks Recipe.docx (12.30 kb)