I marinated these pork shoulder steaks overnight in a mixture of soy sauce, brown sugar, fish sauce, red wine vinegar, garlic, ginger, cilantro, green onion, basil, and gochugaru. The pork was cooked on the top rack of my WSM using lump charcoal and mesquite wood for 48 minutes at 275F, flipping & basting every 12 minutes with a finishing temperature around 180F. The basting liquid was equal parts red wine, cider vinegar, cider, soy sauce and brown sugar along with some pickled peppers. The smoke ring turned out pretty phenomenal; the flavor and tenderness were spot on as well. The sides in the final picture are gajrela (a sweet carrot dish) & quickly sautéed cabbage w/bacon.
by daCold_Brew45
6 Comments
Damn that looks good
I’m a huge fan of pork steaks. Even more now since the price of beef has skyrocketed.
That color!! Looks *very* good friend!
A little off topic, but is there a way to simulate that ‘direct heat smoking’ flavor you get with like a WSM or chud box with either a Weber kettle or pellet smoker? Or should I just give in to that little voice that says my back porch would look really nice with a third cooker?
Nicely done, looks great
They look amazing! Only way better is on a tripod over a fire!Â