Butter Mopped Pork Steaks - Some Of The Best BBQ You'll Ever Eat
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- čas přidán 8. 09. 2024
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Looks great! Just like the ones at central market! haha
Man that tip about time and temp is why I enjoy your channel. Something very simple that makes so much sense after you said it. Cheers from Canada.
I grew up in Giddings! City Market is a solid spot! Your pronunciation of Luling (Loo-Ling) is spot on
Really enjoyed it! Wish I’d tried a little more of the menu!
Yum! 😋. I love direct heat Pork Steaks! You nailed it again! 👏👍
They’re the best! Thank’s for watching!
I wouldn’t be mad if every video you make is direct heat bbq in the Chud Box which has become my favorite cooker and preferred method for BBQ! Great job Man!
That onion knife trick was bad ass 😂
Gonna have to give that, and this recipe a try!
So here's the tip for you - you can get the Hunts tomato sauce from almost all good Asian stores dirty cheap, like £1 for 250g, you can also get a Del Monte version and the Royal version - it is a staple in Filipino cuisine so it's stocked in all good Asian stores - including online ones (wife's a Filipina).
Good job on the cooking as usual!
That’s a great shout! Thank you!
Great video, good to hear I am not the only one who leans towards pork collar over pork shoulder for pulled pork. keep up the great work.
Absolutely. It’s my go to!
@@WilsonsBBQ Mine too. I had never heard of pork collar before stumbling on it at John Davidsons so a very good find. May have to check out their collar steaks, I wonder if this would work without having a Chud Box?
Love seeing collar used for steaks and pulled pork. Favourite underrated cut for sure
They look just awesome... gotta love the Onion trick in the beginning... bringing Brad's veggie cutting to the next level...
One of Donald Link’s favorite sandwiches is a thin pork steak with Cajun spice rub, grilled and served on white bread with mayo. It’s incredible. Imagine what it would be like with these bomb pork steaks. Damn! First time I’ve seen a Chub box. Can you do the same with a Weber kettle grill, just not as sturdy and user-friendly?
and..now I'm hungry. Thanks Dave..
Dave. You can't go wrong with Pork Steak of any kind. They are all delicious. Done correctly. That sauce is the bomb. Need to make that. Thank You for Sharing.
I always use collar steaks rather than shoulder, mainly cause most of the shoulders we find here in the UK are maimed when the blade bone is taken out and are really difficult to cut into nice steaks
Called "Neck" here in Spain, we buy regular neck chops all the time, and the neck for pulled pork. Gonna try this steaks recipe next week though for sure.
Looks great mate! Couldn't agree more with the chud box! My favourite to cook on ! Direct heat bbq for the win 🙌
Love the video and looks simple enough... we'll give it a go this weekend!
Yes! Let me know how it goes!
I was just gifted a Weber Smokey Mountain (to add to my arsenal of cookers)....couldn't wait to do some direct heat pork steaks on it. Turned out amazing, chicken is next!
Looks great and can’t wait to Try it myself. Be safe and keep them coming
Awesome!
Got some iberico collar in the freezer I will use for this tomorrow. Thanks
Great looking pork collar! That onion spin, catch, and cut was elite level 🤙🏻
Ha thank’s for watching Harry!
Heyyy M-i-s-t-e-r Wiiiilsooon, great video. (If you don't get the reference it is a movie called Dennis the Menace)
A classic
I bought a “Super Sleeve” off of Etsy for my Weber kettle…essentially turns it into a round Chud Box. I agree with the direct heat cooking, nothing like it.
Hey Dave great video, do you have the grill basket for your Mini Chud box and if so do you have the dimensions, I’ve tried asking Pro Smoke and my email won’t go from Chud’s website probably because I’m in the UK. Thanks in advance
This was an awesome cook!
After watching this - and hearing about your new found appreciation for direct-heat bbq - have you gone down the Santa Maria tri tip rabbit hole yet? It's not Texas, but it's pretty good and I would think the Chud box would handle it very, very well. Great product values on this video, btw.
That's next for me. Great Video
Fantastic video as always mate, definitely going to give this one a go, did you get any further uk crayfish?
That looked tasty, Nice choppin!
Looks good so Texan Approved (even though up by Ft Riley right now)
Mate, I don't remember if you already did that fast forward on the chopping but that reminds me of how Brad does it. Was it inspired by him or you have always done that?
Ha fully Chud inspired!
Do you make your own butter crust bread and if not where do you buy it?
Looking goooood 👌🏼 I need a direct pit😅
Good stuff
That looks swesome
Another winner
FWIW, what you call 'puree' is 'paste' here in the US. Diluting it with water creates something very different from 'passata' which is just strained tomatoes. Here, 'passata' is called 'puree'. Then again, we like to think we speak 'English' which is actually your language.😃
Interesting! What do you think is the closest thing to your tomato sauce that we have here?
I have no idea but American canned 'tomato sauce' is quite awful. Passata makes a great base for most recipes while tomato paste is a main ingredient in most US BBQ sauces and of course, ketchup.
Great video thanks. Where did you get the pork collar from? Thanks again.
John Davidson’s!
@@WilsonsBBQ Thanks
Sorry- you did say this- missed it but thanks anyway
@GHOLT81 no worries! I’d forgotten I even mentioned it. I’ll put a link in the description
Fantastic. I'd take pork steaks over pulled pork just about anytime
Oh 100% every single time.
Looks banging 🔥
Thank’s for watching!!
"Looking good" !!!
How much does it cost to get a Chud box over to the UK?
Pro smoke bbq sell them - I believe they have another shipment coming this year. Head over to their website to pre order
An easy tomato sauce is just to grab a can any can of whole or crushed tomatoes (including the water in the can), add in a teaspoon of tomato paste and a pinch of salt. Use an emulsion blender or any blender, and there you have tomato sauce.
Hunt's is definitely not worth it if it's expensive. It is a very low end tomato sauce and doesn't have great flavor.
I absolutely love your videos but I have one question. I see you mop the steaks may I ask why didn’t you just Dunk them in the sauce rather than moping them as I think you would get better coverage.? That was a sincere question I’m not a keyboard warrior.
Thank you
James
That’s a great question! And if you watch my pork steaks video at the Chud shop last year, the dunk is what I did! The only reason I tend to go for the mop now is purely just to keep things clean. It gets the gloves dirty and they need a change, and dripping that much liquid into the bottom of the Chud box gets craaazy smokey! However, it’s my preferred method for sure! Just keeps things a little cleaner for filming etc with the mop 😊
Man!
Thank’s for watching!
Pork steaks are not Texan. They are from St. Louis.
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