Pork Steak on The Weber Kettle! | Chuds BBQ
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- Опубліковано 6 лип 2022
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I absolutely love that you show the little slip ups you experience like dropping the meat and even mentioning things like "folks I really don't know how much charcoal to use but we'll see" type of things. Anyone who cooks a lot KNOWS these are real thoughts and experiences that happen. That's both the challenge and the fun of it all!
What I like about your videos you give the average guy who likes to BBQ something other than expensive cuts of meat to use. Keep up the good work.
Please make a direct heat chicken video on the Weber kettle with the upper grate. Would love to see that!
Love the weber series. I started 18 yrs ago on it and absolutely love the tips and tricks. Thank you Brad.
The BBQ innovations that UA-cam NEEDS
I like mad scientist bbq vids, but he is so delicate with his perfectionist cuts and sampling at the end. You are like me, when I'm finished with a nice cook, I want to devour the end results. Good work keeping it real!
Thanks, Brad. These looked dee-licious! We can buy a pork butt for 1.29 a pound, but the pre cut pork steak at the store are 4$ a lb. Great way to save some clams!
I get the butcher to slice up the butts, no extra charge, and he's happy to do it :)
Great videos! The Kosher salt rest is what I have been missing all these years on the weber. Thank you Sir!
I’d like to see ya cook a brisket on the Weber using the snake method, works a treat
Looks outstanding and the explanations were so clear I feel like trying this myself. I have not used my weber in ages. Have to look for the wire rack too, never seen them before
Thanks so much for doing this video. Been jealous of the chud box videos for a long time, so this is definitely going on my kettle soon.
Pork Steaks?! You're after my St. Louis heart! Our lazy* method is walking them up to the burnt line over the coals, then you let them braise in a beer and barbecue sauce bath for 90 minutes (aluminum pan covered over the coals). Another great video!
*Lazy to mean you can keep drinking and hanging out in your backyard with minimal effort
I live in St. Louis, and you described exactly what I'm doing this weekend.
@@Quarterbrew Attaboy! I'm attending/playing Wurst Fest at Das Bevo for my Saturday funsies.
Another St. Louisan checking in... this is the way.
@@gnarsh.and.friendsyet another St Louis guy checking in. I have a Pit Barrel Cooker, which is direct heat but about 2 feet over the coals. It's perfect for pork steak.
Nailed it again brotha! Followed your advice in this vid for some friends down here from Montana and they said it was the best BBQ they've ever had... thanks Brad!
i am really inspired by ur creative use of the weber grill.
I'm hooked on the dry brine method!
You've got to be the coolest man on all of UA-cam. Please keep these videos coming!
You’re the man. Best cut of meat to bbq. Flavor and price. Can’t beat it!! The chid box is a wild ass “elevated smoker” as id call it. Like snows bbq at home!!
Okay, I’ve watched enough of these videos that I’m now hitting the “thumbs up” before they even begin! 👍😋 Deeeelish!
Those turned out really good. My preferred method for cooking them on the weber has always been to set it up for indirect cooking. Sear them over the coals and then finish them indirect. It didn't look like those were overdone to me either. It's pretty common for pork steaks to break apart along lines of fat once it renders.
I've cooked too many pork steaks to count them thru the years. But I buy them already cut from the store. And they are always thin. I love this idea of buying a pork butt and slicing them thick into steaks! Never dawned on me to do that. I'm definitely going to have to try this. Thick pork steaks! Love it! Great video! 👍
Yo Brad, I’ve not done this on a Chud Box, but i have used my Weber Smoky Mountain for pork steaks. Great flavor with the fat dripping directly on the coals. Pork steaks are a sleeper cook for sure!
Do you have an 18' or 22'? What brand of coals/wood chunk mixture did you use?
😳 I've seen a shit ton of Brad's work here on the tube. Never have i seen him make a Texas sop..... I grew up cooking over direct mesquite coals in south Texas. Made gallons of sop mop in my day. Everything was soped. Just as he said, it was used to keep meat cooled down and add flavor. Give those steaks another slice or three when layed on their side and you have what we knew as a country style ribs. $.99 lb for yrs. Now all you need is some good cured mesquite, burned down to coals and shoveled into a pit for direct grilling, and you will be a true transplant Texan. 🤫
Makes your eyes red just thinking about it!
I have watched many of your videos and i have to give it to you.
I enjoy your content and you seem to really love what you are doing plus its crystal clear that you know what you are doing.
Great editing, great content and very informative. I love your style bro.
Sorry for my English, its not my native. With that said greetings from Greece!
🙌thanks for the idea! Wonder if my WSM without the water pan would work for this. Might try thanks again
When I saw your spare rib video on the weber kettle, I had wondered if you had ever used the SNS elevated grill grate. A month later, here it is :-). Thank you for introducing new accessories to the cook for us to try out as well.
Definitely trying this one!
LOVE the NH accent slipping through on “mop sauce did its job”. Also these look amazing.
Another great video 👍, would love to see your take on square cut lamb shoulder in the offset. I know your Aussie fans would love it.
Made these yesterday and they were absolutely amazing! Everyone that tried them was blown away. I did overcook a couple and they were a little too tender, but still delicious. Little tip: I purchased a 17 inch round Weber charcoal grate and rested it on 5 small clay pots from home depot. It raised the grate up about 4 inches. Had to be careful she was lifting the lid off but it worked great and was only 20$
Yes! I did the same with an 18” Weber Jumbo Joe Cooking Grate! Works great!
Definitely going to give this a shot next time we're just hanging out outside. Like maybe our next beach vacation. I've even got an extra boneless butt I'll slice and freeze today so it's ready. Your weber series has got me using my kettle again and I'm really happy with it. Thanks for motivating me out of my rut.
I know what I'm doing on my Pit Barrel Cooker this weekend. It should be perfect for this.
love your vids man,i just discovered you trough guga and been binge watching all your vids.
keep it up and a big hug from italy.
That flavor is why I love my Pit Barrell Cooker over my other cookers. Everything turns out juicy and amazing.
That looks delicious😋. I'll be doing this on the kettle soon.
My mom thought me this on country style rubs but in her seasoning mix she had lemon pepper in it and it was delicious. I haven't fixed this in years. Thanks for reminding me about it.
There's a snake in my boot!
You should check out the Cajun bandit attachment or the Weber. Gives you 10” of height from the bottom and you can run 2 racks and has a diffuser plate. I love mine. That’s what I use to do brisket on the Weber. Amongst other things. It would be very handy for the pork steak application.
Looks good! Good work Bradley
Love this cook
Just tried this today 🤯🤤, I never thought of this, my mind just got blowned. Wish I could put a photo in the comment. Keep on going those fantastics videos. BTW, you’re the only reason why I made 55 pounds of sausage today with pork butts and saved me the most 4 bests pork steaks EVER 🎉
Excellent video as usual!
Love it, got to try this. I enjoyed the video with Jeremy in Utah when you did pork steaks
Favorite vid so far and I’m not even done watching it
This is the best bbq channel on the internet no questions asked
Very cool video . The last time I did thick pork steaks I used my weber smokey mountain and took the water pan out for a direct cook but plenty of distance.
love the Crocs!
Get yourself a 22" car rim and set it on your kettle. Grate fits perfectly, and raises it up. Easy temp regulation.
Can you please do more on cooking like this with a Weber?
Great video , I can't wait to try it out!!!
Going to try this one❤
Definitely going to do this one
Gotta try this man!
Kool old texas style. Love it
An old friend of mine used to slice a lemon and an onion. he laid those slices on top of the coals as a way of generating smoke for the meat. It was really good.
We have those in every grocery store in St. Louis. A great option for some BBQ if you are short on time.
A Pit Barrel cooker would be ideal for this.
Looked amazing buddy great job 👌👌
I absolutely love direct heat BBQ, which I call Low-Power Direct Heat (LPDH). My Weber kettle is the only tool in my belt tight now for BBQ. Inorder to get the separation you mention in the Hill Country pits, I popped a couple of self tapping screws into the collar that came with my Weber rotisserie kit. My cooking grate rests just below the rim. It gives me a hair more than 12” above the fire grate. I tried to add the “upper deck” that you used, but the lid won’t close on the rotisserie collar that way. At any rate, I am able to get decent results until I hit the Powerball and buy a Chud Box!
What hot plate did you use for heating up your mop sauce?
What! No official taste test? Must have been so good you didn’t want to share! Pork steaks are a go to if you don’t want to wait for pulled pork. Thanks for the video Bradley!
Completely delicious, could not have been better. I used the mop from your "butt fingers' recipe and felt like I might just drink the mop sauce it was so tasty. Thanks for this fantastic recipe!
Excellent video, as always. I use my Weber rotisserie ring and some hooks to raise my grill and that works really well for direct grilling. I am definitely going to try this recipe.
Man I was just thinking of trying this exact experiment! Love old school tx bbq, and it's basically impossible to find here in Dallas. Is that wire rack the one that sns makes?
Being from st louis i enjoy this
What an absolutely PERFECT COOK to do after the crossover with Guga! This should really capture the attention of any of his followers that check you out for the first time.
Can’t wait to try this method, but I’ll be using my OnlyFire pizza/rotisserie attachment and moving the primary rack up to the top tabs for the elevation and using my Spider Venom to target 250°
I tried this rack on my kettle. it was alright when i tried cooking it like you did. Soon after I bought a Weber Smokey Mountain to primarily use as a Chud Box. The WSM is perfect alternative to the Chud Box. Plus you can hang ribs and chickens. Busting out some baby backs today. Definately going to do this pork steak cook soon on the WSM
I was just watching this and thinking my wsm would work pretty good for this. Thanks for the confirmation.
Another great cheap alternative is an old Brinkman water smoker, without the water pan. Does amazing with ribs and pork butt. Everything, actually.
@@briansickle6103 baby back maniac has a UA-cam video of him using his 22” wsm as a Santa Maria style cooker to make a tri tip. I really want to try that. I’ll probably do it but keep it covered like a chud box. Picanha and tri tip sound so good direct heat style.
@@robertmorrison4020 I have one of those santa maria grills and I love it for tri tip and baby back ribs
How is that trivet heated up? It’s not always on the board but when you use it it looks like it’s the heat source for your pots. Is there something under the board that makes the trivet hot?
cool video Mr Robertson, just one question. I do see you using that saw in other videos so I got one now but I'm wondering what blade are you using to cut the bone?
My wife just bought me a new Weber. I just made some pork steaks. They turned out delicious. One thing I did differently was when the temp was too hot, I spun the rack around so the pork didn’t get burnt. Once the temp dropped, I put the rack back around on the hot side.
Looking delicious sir! 🔥🔥🔥
Anyone know what the little iron looking thing he cooked the sauce on is? It’s in several videos
Beautiful pork steaks... I usually buy bone in and cut the steaks up to the bone, then save that bone-in section for Kalua Pork roast. Great recipe for both pork steaks and mop sauce! Thanx for sharing!!
Love the video Brad, can't wait to try that one. Just one question, what's with the random kitchen utensils that the put in your knife roll? This video had a whisk last video I think had a wooden spoon. Thanks Matt
In St.Louis this is the BBQ that's proabably most cooked. Always available in the meat dept already cut.
This will work out great on my Santa Maria grill!
Did this tonight with butt from Sam's, they cut it for me....OMG is this awesome. Did the mop sauce as well. Used our 3 burnerner Char-Broil gas grill with 2 burners on low( kept right at 300) and used upper rack. One of our top grill meals!!
Looks delicious
Looks yummy 😋
Love the videos bud!
Ever think about doing some smoked venison ossobuco?
Lots of nilgai in Texas!
I haven't been able to cook your last recipe yet, and now you spring new one. My Weber needs to get busy.
Please go... cook something outside!
Just followed this on the Big Green Egg. Most tender pork steak I’ve ever cooked. Flavor was outstanding. Came off just a tad dry. Not sure why. Need to figure out that piece. Outstanding overall. Thank you…
Love mopping over spritz, tbh. Just think it helps tenderize the meat more and imparts better flavor. Plus you get the sauce smell in the smoke. Nice
Never have felt the need to hack up my pork shoulder. But I wouldn't turn my nose up at these if they landed on my plate!
What is the thing you have the pot on that’s keeping it heated I’ve seen you use it a few times and have no idea what it is . Love the video
G’day from Australia! What’s the little hot plate you’re using to prep the mop sauce?? It looks super handy! Your videos are awesome by the way!!!
How does that trivet work? Preheat it on the grill?
WSM without the water pan is perfect for these.
I am giving it a go with mine as soon as my saw comes.
What type of blade are you using in the bone saw - thank you ?
these steaks look ecstasy👍
Brad before you know it a network is going to be adding your show to Thier lineup. Always an excellent job.
What is the heating element used when making the mop sauce?
That is my question??
@@StanleyandRachel I’ve come to learn it’s a steel trivet that is heated off camera then used in scenes with a pot or pan.
Absolutely love pork steak
What is that black disc on yout table you use to make mop sauce?
Wow! I am new to your channel and loving it. Just watched you make the pork steaks on the webber while I am getting my coals ready to put a turkey on my webber. You are an inspiration and it makes me want to do more on the grill. Question - when you salt and pepper and let it set overnight in the fridge do you cover at all or just set open in the fridge?
Generally, leave it open, on a rack. You want some of the moisture to be driven off by the cold and low humidity of the fridge.
You could cover it, but it you were to do so, make sure that it is not touching the meat.
Hey what was that little burner thing you did cooked the mop sauce on? Can't find it in your links.
Great video. Going to attempt it this weekend. But the Weber is too hard to control. All the more reason to use my Napoleon Apollo or WSM. I think you should invest in a Napoleon Apollo and make future videos with it. So versatile.
I've only got a 18" Weber Kettle, and am having a hard time learning to manage temps. But, just did Pork Steaks last weekend, as they are as much a St. Louis staple as ribs. Your cuts are delightfully huge - like a mini roast. Typically, we cut steaks THROUGH the bone. All-in-all, THANKS for demonstrating Pork Steaks on Weber, though!
i recommend 2 zone fire, top vent open, control temp from the bottom vent. A few cooks and you will nail it
what is the product that you cooked the mop sauce on. is that available for purchase?
Legit question/request, how is it you santitize that saw for use on food? Do you just give it a little spritz with some sanitizer or is there more to it than that?
I am coming from Guga Food channel. Glad to be here!
Damn that rich mahogany color looked so good on those steaks.
Since I'm currently relegated to cooking on a gas grill, I've been kicking it old school (to me) with my pork steaks. Some Lawry's seasoning salt, extra black pepper, and grill them up hot & fast the way dad did when I was a kid. Right down to the Kraft BBQ sauce. Reminds me of childhood. Not as tender a bite, but still juicy and delicious. Having said that, I can't wait to get back in front of my Napoleon Kettle and do some pork steaks up RIGHT.
Kraft bbq sauce🤷♂️🤮
@@brianshenk6912 hey man... it's what I grew up on. And when you can get 2 bottles for a dollar, it makes a suitable base for modification.
@@GrizzAxxemann just being silly. To be honest, I prefer no bbq sauce. Not a huge fan of sauce