Congrats on the chudbox! I'm in GA and had my local friend and fabricator build me one with my own twist to it and people can't stop wanting my food and for me to cook for them on it!
Pork steaks are so good and a great way to cook a pork shoulder when you are a family of 3. Cook two and freeze the rest for later. I will try this on my WSM. Finished watching the video this morning and ordered the Tri-Tip seasoning.
Solid impression in the opening Just missing the "don't forget the sides, rookie mistake!" when seasoning lol I have never actually used the Cattlemans Grill CA Tri Tip seasoning on beef, it is so so good on pork. My favorite is on pork tenderloin!
You are absolutely right about the finish temperature. Now and then I'll smoke a whole pork butt for someone and I always ask if they want to pull it or slice it. I shoot for 185 degrees for slicing and 203-205 to pull. Have a great day.
The last time I smoked a few pork steaks, they were 1 1/4" thick, and I didn't need a knife to cut them. They were 'tender, melt in your mouth' delicious!
Funny thing is that Chud has been saying for almost a month if not longer on his Sunday Live Chats that your Chud box has been done. Glad you finally got it. Swine and Bovine has been showing off his Chud Box for awhile now. I don’t know that I trust anything from California, being from Florida I am more adept to try spice rubs from anywhere but California. I will however see what you have to say after the cook and take into consideration
Now that was the perfect pork steak cook. Plump, tender, smoky...comin' up! Glad that we could help bring you and your pit together. You looked like a kid on Christmas morning. (priceless) That thing is a beast. A shout of thanks to you, Nick and Brad. The experience was like Christmas for me. (and apparently like stalking according to the missus) Now I am dreaming of direct cookers....thanks Joe!
I get the grill experimenting with new grills. I have had many, mostly Komodo, Green Egg's, but I don't see how one can beat the MB 800. I don't even use the other grills anymore.
Damn Joe, you weren’t kidding about those steaks. When are they going to be on the menu at the food truck? I see another trip to El Paso in my near future!
Looks amazing! Those 2" thick pork steaks would be epic cooked on this setup char siu style...you practically already have the color you need just with the smoke. Or do tea smoked duck on this thing. That would be epic.
@@SmokinJoesPitBBQ Well, that's not my concern. 😉 I just think that such a large and heavy part is not so easy to transport and that this transport will not be really cheap. I'll try to contact Bradley. Maybe he'll send me the construction plans for the smaller Chud Box model so I can have it built here. I can't build it myself because I don't have the workshop or the necessary equipment.
Born and Raised in St. Louis, MO. I was raised on Grilled Pork Steaks, German Bratwurst and Weisswurst, Cardinal Baseball and yeah... Anheuser Busch Beer. 🍺 .?? 🤡 Those Pork Steaks are CRAZY Big and look Delicious..! If I go into a Butcher in South St. Louis County, he'll bust out laughing..😂😂😂😅
I'm going to have to try this. I wonder why a kamado grill wouldn't give you the same result? I noted the homage to Brad in the intro... Chudbox... Psst... Another page from Brad's book would be no background loop to distract from your stellar narrative.
Yes, I placed them back on the cooker until they hit 185°. Pork is ready to eat at 145° but if I take it to over 200° like I do pork butts, the steaks would shred. 185 is the perfect temp in my opinion for pork steaks. 👍
@@SmokinJoesPitBBQ So, if I follow your thought 💭🤔💬 process, what you were seeking to achieve is a Medium Rare or Rare Pork Steak 🥩 that's equivalent to mouth watery tenderness of a Ruth's Chris Steak!?
It's funny you call it a carolina style - and I DO get that - but that is actually true Central Texas cooking the way it originally was - not many pits use the style these days except for the really old school ones with the notable exception of Snow's.
Amen to that. These direct heat cookers were the big thing at one point before the offset came to the market. Carolina continues this style while us Texans have moved on the the offset smokers. We need to bring these cookers back to Texas. 🤘
I don't get it the long cook. I've smoked pork butts a lot. Pork steaks for me, I take a pork butt slice into steaks and cook like a steak. It i soo good. Pork is not a tough cut, at least most of it... just as steak... there is some grizzle. pure gold
Joe, I can't wait for your whole hog video! And jealous that you have a Chud Box. If I order one, I have to justify it with my vegetarian wife, then wait a year to get it. LOL
@leedoss6905 They had offset brick pits. They still use them today. The oil pipe design was a modification of the original brick pits, which in turn were similar to German smoke house designs.
@@mefobills279 I can see that because I've seen them. I actually live in the central Texas area not far from Lockhart and used to live close to Llano. My family has been here since the early 1800s and German.
@leedoss6905 Me too. We can probably agree that the oil pipe smoker innovation was inspired by genius. I'm thinking around Houston were the first ones, but I don't know for sure who invented it.
Looks great was wanting to do something like this but sent the wife to the store and she got them cut way too thin. Might have to run a butcher close by that has pork butt for 1.99 a pound and get a butt cut into steaks to try this.
Always enjoy when I see people supporting other creators.
Thanks Josh. Brads a great dude and full disclosure, I paid for my pit. 👍
Smell-a-vison would be AMAZING right about now!!!!!!!
Congrats on the chudbox! I'm in GA and had my local friend and fabricator build me one with my own twist to it and people can't stop wanting my food and for me to cook for them on it!
Pork steaks are so good and a great way to cook a pork shoulder when you are a family of 3. Cook two and freeze the rest for later. I will try this on my WSM. Finished watching the video this morning and ordered the Tri-Tip seasoning.
Solid impression in the opening
Just missing the "don't forget the sides, rookie mistake!" when seasoning lol
I have never actually used the Cattlemans Grill CA Tri Tip seasoning on beef, it is so so good on pork. My favorite is on pork tenderloin!
LOL Thanks for watching 👍
Nothing can replicate the taste of direct heat cooking. These pork steaks look great!
Yes sir. 👍 Thank you
Man Joe..it's nice seeing a different birds eye view of the Brad masterpiece..seems like a nice piece of equipment..great cook by the way as well
Thank you. It is a well built cooker and cook potentials are endless.
You are absolutely right about the finish temperature. Now and then I'll smoke a whole pork butt for someone and I always ask if they want to pull it or slice it. I shoot for 185 degrees for slicing and 203-205 to pull. Have a great day.
The last time I smoked a few pork steaks, they were 1 1/4" thick, and I didn't need a knife to cut them. They were 'tender, melt in your mouth' delicious!
The Tri-Tip rub is fantastic on veggies too, not just meat.
Grats on our chud box. I'm very lucky our local bbque place also uses a chud box and the food is amazing.
Congrats on the new cooker Joe, pork steaks look delicious!
Thanks Mario!🤘
As we speak, I'm grilling a BBQ brisket on a offset chargrill smoker.... I can't wait to see how it comes out!!! You got me inspired!!!
I caught Brad's live stream the other morning and heard him make this recommendation to you. Great cook!
Pork Steaks are a staple of St Louis style BBQ…invented here in St Louis
So happy you finally have your Chudbox!!! Great lookin’ Pork Steaks too! Looking forward to your whole animal cooks 😋. Have a great one, Big Guy!
Thanks brotha!🤘
My mouth literally started watering as you were pulling them from the wrap 🤤
Thanks for watching 👍
Beautiful video! Thanks for setting up my Memorial Day! Love your work!
Funny thing is that Chud has been saying for almost a month if not longer on his Sunday Live Chats that your Chud box has been done. Glad you finally got it. Swine and Bovine has been showing off his Chud Box for awhile now. I don’t know that I trust anything from California, being from Florida I am more adept to try spice rubs from anywhere but California. I will however see what you have to say after the cook and take into consideration
Now that was the perfect pork steak cook. Plump, tender, smoky...comin' up!
Glad that we could help bring you and your pit together. You looked like a kid on Christmas morning. (priceless)
That thing is a beast. A shout of thanks to you, Nick and Brad. The experience was like Christmas for me. (and apparently like stalking according to the missus)
Now I am dreaming of direct cookers....thanks Joe!
It was like Christmas 🤣 Thanks again my friend. 🤘
The only time I get to enjoy these beautiful steaks is when I go to Texas, which is a couple of times a year. Look this guy up when you're in El Paso!
Smokin' Joe's Pit BBQ - Looks mighty tasty!
Have you tried Suckle Busters Hog Waller ? That is my favorite seasoning for Pork.
Yes I have. That's a really good rub too. 👍
Great video joe. I get so many great ideas from you and Brad👍
I get the grill experimenting with new grills. I have had many, mostly Komodo, Green Egg's, but I don't see how one can beat the MB 800. I don't even use the other grills anymore.
I’ve had the 1050 for a couple years now. Getting a bigger offset smoker from Texas here shortly. But the MB is still awesome. So versatile
@@RodStiffinton the 800 comes with a griddle, which is why I went with it.
@@HeyMichaelLeo sure I get that. The 800 wasn’t available yet when I got my 1050. I have a griddle I just place on top of grates. Happy smoking!
@@RodStiffinton Awesome, you as well.
That's an awesome rig ! Great design ! Those were some looking pork steaks
Thanks so much for watching 👍
Nice cook. I really like that Tri tip seasoning but have only used it on beef. Im going to have to give it a try on pork & chicken now!! Thanks!
Wow. You killed it on the first cook! You sir have made skills. Kudos.
Really enjoy watching your videos.
Thank you Jim. 👍
Joe, you forgot the "..COMING UP!!" in your intro lol. This cooker looks super rad!
🤣 I have to pace myself with the Brad impressions. We don't want people to think I'm a stalker or anything. 😁
Damn Joe, you weren’t kidding about those steaks. When are they going to be on the menu at the food truck? I see another trip to El Paso in my near future!
Oh boy! That made my mouth water!
Man I love watching your channel.
Those looked absolutely delicious
Yo John. Thank you bro
best looking pork steak i've ever seen
Looks amazing! Those 2" thick pork steaks would be epic cooked on this setup char siu style...you practically already have the color you need just with the smoke. Or do tea smoked duck on this thing. That would be epic.
Tar Heel approved! Our flag also has a lone star 👍😎
Those pork steaks look amazing. I would like to see you do a whole hong on that. Lamb would also be great. Cheers, Joe! 👍🏻👍🏻✌️
Cattlemen’s is my favorite too
Oh man Bro!, you got me slobberin all over the place out west here in CA!!! Gr8 cook!
I would love to have a Chud Box like that too, but I think it would be a real challenge to bring something like that from the US to Europe.
It would definitely survive the transportation. 👍
@@SmokinJoesPitBBQ Well, that's not my concern. 😉 I just think that such a large and heavy part is not so easy to transport and that this transport will not be really cheap.
I'll try to contact Bradley. Maybe he'll send me the construction plans for the smaller Chud Box model so I can have it built here. I can't build it myself because I don't have the workshop or the necessary equipment.
Love BBQ soo much!
It's time for some cabrito for sure!!
Way to go brother that's awesome
I appreciated the fun intro, well done.
Nom nom nom. very nice cook
Mouthwatering goodness right there!! Digging that new cooker👍 appreciate ya sharing brother Joe, have a great one, you all stay safe!👍👊🍻🤘
Man, I watch your videos and hold back commenting… I’m a few days late on this one, but oh Lawd, looking at that pork steak… I’m hungry now… 😂😂😂😂🍻
Born and Raised in St. Louis, MO. I was raised on Grilled Pork Steaks, German Bratwurst and Weisswurst, Cardinal Baseball and yeah... Anheuser Busch Beer. 🍺 .?? 🤡 Those Pork Steaks are CRAZY Big and look Delicious..! If I go into a Butcher in South St. Louis County, he'll bust out laughing..😂😂😂😅
Oh man those Pork Steaks look amazing. Thanks for sharing and take care my brother . Cheers ✌️
Great cook ,but we need you to do more direct grilling videos 🙏🏻
I enjoyed this video and your Chuds impression. Keep on keeping on.
Thank you! I literally studied Brad's intro for a whole day. 😁
Spot on Chubs imitation Bubby
That should be a great chicken cooker, can’t beat chicken over direct heat!!
Also I like doing my pulled pork with it cut that way, you get more bark in the mix
Nice 👍
This looks amazing🔥👍
Heck yeah
Fun to watch you break in the Chud Box. I can't wait to see you do a whole hog on it👍😊
Thanks Bobby! You'll need to drive down for that cook. 🤘
Looking good joe!!! Keep up the good work
How far is the cooking grate above the heat source below - look forward to more videos on this cooker - thank you Ted
Hey brother, I haven't measured it but it's about 24". I'll measure it and post it here when I do.
@@SmokinJoesPitBBQ thank you - that’s a great lookin pit - should be able to fit a chupacabra in it for sure 😀
Now That's Funny! Nice intro Joe!!
And the Good Lord descended from on high and said, "Here is the Holy Grail of pork steak recipes" Then He looked upon it and said, "It is good".
Thanks for watching Gary🤘
Excellent
How does that seasoning compare oak ridge Santa Maria seasoning? If you have tired them both ?
That looks so delicious
Damn Joe, those pork steaks looked damn good. Now I gots to make some. That new cooker looked like it did a great job as well. Nice video!
What’s the clearance from the grates to the lid? I’m curious 👀
I'm going to have to try this. I wonder why a kamado grill wouldn't give you the same result? I noted the homage to Brad in the intro... Chudbox... Psst... Another page from Brad's book would be no background loop to distract from your stellar narrative.
Looks delicious
Yes yes yes 👍👍👍👍👍👍👍
Looks amazing!
Pork steaks :D
*Slaps knee*
A whole gator would be cool!!
🐊😮
Are you able to do a long, low cook on these grills?
Great cook! Few questions, after wrapping in foil did you return them to cook longer and why 185°? Thanks
Yes, I placed them back on the cooker until they hit 185°. Pork is ready to eat at 145° but if I take it to over 200° like I do pork butts, the steaks would shred. 185 is the perfect temp in my opinion for pork steaks. 👍
@@SmokinJoesPitBBQ So, if I follow your thought 💭🤔💬 process, what you were seeking to achieve is a Medium Rare or Rare Pork Steak 🥩 that's equivalent to mouth watery tenderness of a Ruth's Chris Steak!?
Does it hold temps well?
Damn bro! Looks crazy amazing
Where can I get one of those grills
What butcher do you use in EP?
Zeke's on Alameda 👍
good
Would this be the same technique to use on a Komodo style cooker?
Yeah boi!!!
Not a fan of pork steaks as a rule.
I'll make an exception for those. Very nice
Thanks for watching Shawn👍
It's funny you call it a carolina style - and I DO get that - but that is actually true Central Texas cooking the way it originally was - not many pits use the style these days except for the really old school ones with the notable exception of Snow's.
Amen to that. These direct heat cookers were the big thing at one point before the offset came to the market. Carolina continues this style while us Texans have moved on the the offset smokers. We need to bring these cookers back to Texas. 🤘
I'm on the way Joe.
Come on down Mr. Brown. 🤘
Please do the whole smoked lamb first! btw, those pork steaks look superb
Thank you!
I don't get it the long cook. I've smoked pork butts a lot. Pork steaks for me, I take a pork butt slice into steaks and cook like a steak. It i soo good. Pork is not a tough cut, at least most of it... just as steak... there is some grizzle. pure gold
Beautiful ❤
Nice🔥🔥🔥🔥🔥
that's what I call a pork steak 🥰
He doing the MOST 😅
Joe, I can't wait for your whole hog video! And jealous that you have a Chud Box. If I order one, I have to justify it with my vegetarian wife, then wait a year to get it. LOL
🤣
Direct heat was the original Texas BBQ as well.
Not an offset smoker.
The offset came from the Germans, especially around Lockhart. The Czech immigrants around Llano are still using direct heat pits like a Chud Box.
@@mefobills279 so they had a big supply of iron pipe and welding machines in the 1800s?
That stuff came out of the oil field.
@leedoss6905 They had offset brick pits. They still use them today. The oil pipe design was a modification of the original brick pits, which in turn were similar to German smoke house designs.
@@mefobills279 I can see that because I've seen them.
I actually live in the central Texas area not far from Lockhart and used to live close to Llano.
My family has been here since the early 1800s and German.
@leedoss6905 Me too. We can probably agree that the oil pipe smoker innovation was inspired by genius. I'm thinking around Houston were the first ones, but I don't know for sure who invented it.
Looks great was wanting to do something like this but sent the wife to the store and she got them cut way too thin. Might have to run a butcher close by that has pork butt for 1.99 a pound and get a butt cut into steaks to try this.
Is there a mechanism to prevent the lid from banging down on your head? That looks a bit reckless to me. Be careful around that thing.
No but it does lean back pretty far and it rest on a mount in the back.
You can always add gas spring lifts on the lid like I have on my 2 chuboxes
@24Mangible That's cool. Can you dm me a picture of what you did via Instagram?
@@SmokinJoesPitBBQ yes I can
There's a snake in my boot
Did you say "where's your sister" sauce...
Nice cook!
I said wash your sister sauce but your version is hilarious too 🤣👍
looked delicious. Where is your trailer parked and what are your hours? Thanks.
Thank you! I'm in El Paso at Buddy's Beer Barn. We're open Friday and Saturday from 11AM until we sell out.
Dead by 70. Worth it.
Not gonna lie: I licked my screen.
Food looks amazing. By the way, it’s pronounced “Wooster-sheer sauce”. Keep the videos coming 👍
Wash your sister sauce has a better ring to it. 😁 Thanks for watching 👍
Mop sauce making me eat coal dust… is that an ingredient…. 2 mins. Coal dust🤫