Just an ordinary man, but with an unhealthy obsession with pork. That said, I am deeply interested in all things food, so don't let the pork mantra put you off if you're not that way inclined! I am also the creator of the PiggyBack burger. Available from time to time on the specials menu at www.meatcure.com
Wednesday, 15 July 2015
BBQ Pork Steaks with BBQ Sauce "mop"
Today, for a change, we were having pork. As I've said before, I get my pork from Joseph Morris butchers in Leicestershire. A large percentage of their meat is locally sourced, and slaughtered on site. As such, I'm happy to eat pork from there slightly pink, or "blushing" as some might say. I'd not risk this with supermarket pork. As much as they say they know where their meat comes from, I'm not convinced at all. The horse meat scandal is still very recent, and just shows that the supermarkets trust their suppliers, which is clearly misplaced on occasion, Personally, I like horse meat (medium rare with tarragon butter), however it's the principal that matters here. What staggers me also, and I'll climb down from my soap box in a minute, is that the butchers is LOADS cheaper than the big stores. Better meat, better provenance but you have to put up with spending less of your hard earned to get that sort of quality.....madness!
Anyway, all the fancy BBQ techniques aside, a pork steak benefits from direct cooking over a medium to high heat. So, with that in mind I set my BBQ up to about 180c with a cast iron searing grate in place. I had brined the steaks first in 500ml Apple Juice, 500ml water, 4 tbsp table salt, and 4 tbsp muscavado sugar for about 90 minutes. I then dropped them on to the griddle, then before closing the lid I "mopped" them with this amazing BBQ sauce.
I then turned them every 3 minutes, mopping the newly exposed side every time until the internal temperature of the pork was about 58c, knowing that as a result of the high-ish heat of the grilling, after 10 minutes resting the meat would be perfect.
I served it with a pearl barley and chorizo stew spiced with cumin, and some finely shredded Chinese leaf, with more BBQ sauce and coriander. I had considered trying to plate this elegantly (not my strong point), then realised that this was wholesome and homely food, so for god's sake, just whack a decent portion on the plates and eat it like a Viking! We used knives and forks so not particularly Viking-ish, but the grunts, slurps and general noshing noises gave a nod to the Norse types! I'm sure they'd have loved pearl barley stew!!
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That combination is one worth dying for! i love how that steak looks so yummy. I would like to know how to prepare such, you mind publishing the recipe here as well?ReplyDelete
You can either choose a complete stainless steel tong or stainless tip tong with non stick grip. For the best grilled steaks, you need the grill fork. Best Char Broil 2 Burner gas Grill 2019ReplyDelete