Smokehouse sauce-less BBQ pork steak

Gin Lee

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Smokehouse sauce-less BBQ pork steak/Gin Lee

Smokehouse sauce-less BBQ pork steak

Can a dry marinade rub offer more flavor than a wet barbeque sauce? Whether you believe that barbecue should be made with or without sauce is definitely a personal preference. I happen to be a fan of grilling, smoking, and barbecuing both sauce-less and with BBQ sauce. Today, I smoked pork steak sauce-less, packed with a delicious smokehouse flavor and it totally didn't need barbecue sauce to mask the taste.

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Getting the grill ready/Gin Lee

So, if you think that you need an expensive smoker to smoke meat, think again. Yes, I own a smoker, although I didn't use it today. Instead, I wanted to make this recipe to prove that, even without using a smoker, you can still smoke meat on almost any type of grill that has a lid.

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Smokehouse sauce-less BBQ pork steak/Gin Lee

Ingredients:

  • 8-10 thick sliced pork steaks with bones in (I leave the bones in the pork steaks and leave the fat on each steak as well. This keeps the meat from drying out, and renders more flavor into it.)

Ingredients for the dry rub:

  • ½ teaspoon of seasoning salt
  • ½ teaspoon of ground black pepper
  • ½ teaspoon of soul seasoning
  • ½ teaspoon of cumin powder
  • 2-3 tablespoons of dry smokehouse mesquite seasoning (amount depends on personal preference)
  • ½ teaspoon of onion powder
  • ½ teaspoon of garlic powder
  • ½ teaspoon of smoked paprika
  • 1 tablespoon of brown sugar (optional)

Instructions for the dry rub:

In a spice bowl, add the above seasonings together. Mix well.

Note:

Paprika, salt, onion powder, and garlic powder are already added to the dry smokehouse mesquite seasoning, but I prefer adding more to tweak the dry rub to my taste.

Instructions:

First, I applied the smokehouse seasoning rub on the pork steaks, then marinated them for about an hour while I prepared the wood chips by soaking them in a pan with water for about thirty-five minutes. (You can use apple wood, mesquite, hickory, pecan, or any other kind of wood chips that you prefer.)

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Transferring the pork steaks on the grill/Gin Lee

Using a regular charcoal grill, I prepared the coals by spreading them out evenly after they were lit. I allowed the grill to reach a temperature of about 225 degrees F. Then I added in the wood chips. I placed foil over the grill grate and poked holes all in it with a fork before placing the pork steaks on the grill.

I wanted the meat to get the smokehouse flavor from the smoke. Poking the holes in the foil allowed the smoke from the wood chips to come through. (The foil helps to protect the meat from cooking too fast.)

I cooked the steaks on the grill for about twenty-five minutes, with the grill grate up high and covered.

I flipped the pork steak several times throughout the grilling process and continued to smoke it by placing the lid back down. I allowed the meat to reach a temperature of 185 degrees F (in the center). If you don't have a meat thermometer, use a knife to cut into the center of the pork steaks to check for doneness. The meat should be almost a greyish-white color.

During the last few minutes, I took the foil off the grate with my long grilling tongs and placed each pork steak directly on the grill grate. (Just for added flavor and to get a bit of a char on the meat.)

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Transferring the smoked/grilled pork steak in a pan and covering it with foil as the steaks got done/Gin Lee

I kept a pan close beside the grill, and as each pork steak finished cooking, I took it off the grill and covered the pan with foil.

Note:

If you want to add barbecue sauce, do so within the last minutes before they are finished smoking. I didn't add a wet sauce to mine today because I was craving that smokehouse flavor.

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It is within my mission to ensure that readers will receive original and valuable news content. The content will be written about a large variety of topics. I find my inspiration in the art of design, illustrations, as well as writing content for viewers like you! As an author, designer, artist, animal rescuer, food blogger, organic gardener, freelance journalist, and contributor, I strive to encourage my readers to learn about topics that they may not be fluent in, as well as share my common knowledge about important elements of interest. Because, as circumstances have it, I do live in an extraordinarily rural area, of which I'm proud to profess. Writing for NewsBreak is an enlightened and enjoyable experience. It's been a collection of milestones for me. Concurrently, you (as well as I) have touched base on so many news levels, and we have all learned from the research I've done on a variety of topics. Although this is just a small token of my appreciation to all of my readers and followers, I want to say with a happy heart, and my arms wide open- Thank you for being you! And thank you for liking, subscribing, and following me! It means more to me than mere words can say! Addressing the rudeness in the room (in a way of speaking). Rudeness and hatefulness is why I turn the comments off on the articles in which I write. The world has enough vulgarity, hatefulness, and arrogance without it having any help. Since having the simple courtesy of manners is lacking, and sharing words of kindness does not abide in a few people. Those few people ruin what's supposed to be educational and an enjoyable experience for all others. I don't have the comments turned off because I can't handle ill manners. I turn them off because I do have children and young adults that are followers. Potty mouths, vulgarity, and hate are not acceptable. Sometimes I get busy and I don't get to turn off the comment notifications until a few hours have passed. This is why sometimes a few comments squeak through. I apologize to those of you who generally are very sweet and I also apologize to my followers who have been a witness to others being rude and malicious. I hope that as my followers, you'll be understanding of the measures that I have to take. Please be kind to one another.

Hickory Ridge, AR
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