![]() ![]() As with beef steak, pork steaks are far better at medium-rare to medium (at the most) - 135 is a much better temperature, IMHO, and how I have been cooking mine for years. Comes out tender and flavorful.ġ45 is into medium-well territory, especially with carryover cooking. This cut is much more forgiving as far as final temp much like a chicken thigh to a chicken breast. I completely agree with JKirschner when it comes to temps of a loin or tenderloin or center cut chop, etc. Super fast, easy and another great way to use in season corn. NEW Steak ? Where's Joe Been All His Life, New York ? We Have Been Eating Pork Steak And Country Style Ribs For Eons Or More !!! 3/4 To 1 inch Thick, Garlic Salt Or Seasoning Salt & Pepper, Stab That In With A Fork And It's Ready For The Grill !!! Only change we made was grilling the onion in wedges and then dicing. It’s so tasty, and it goes great on tacos, in burritos, taco bowls, or heck it is even great just eaten with corn chips. ![]() I have never cooked pork shoulder like this, something I would definitely do again. You can make the fresh corn salsa just like Chipotle does at home. My bf and I felt so silly since we had no idea the meat could be cut that way and we were very pleasantly surprised!!!! Absolutely enjoyed everything but wowsa was that spice mix very spicy for me! If anyone reviewing got a tender cut of meat they must have been using a pork chop. Grilling for seven to nine minutes just results in a tough, chewy piece of meat no matter how you slice it. The shoulder is a working muscle in a pig. Louis pork shoulder steaks are a staple for summer BBQ, always cooked low and slow. Granted I am married to an amazing butcher (captain of the American team in the World Butcher Challenge) it might be the quality of the meat you purchase. That corn salsa stole the show, and I am not usually big stuff like that! Used regular pork steak, and it was perfect. ![]()
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