Pork Steaks With Homemade Barbecue Sauce Texas Style Yukon Gold Potato Frites And Grilled Chayote Food

BBQ PORK STEAK

Steps:

• Mix all the ingredients except pork steaks.
• Rub spice mix all over the steaks.
• Wrap tightly in plastic wrap and put in fridge overnight or 2 hours at room temperature.
• Have the BBQ HOT and sear the chops for 2 minutes each side.
• Turn BBQ down to medium and continue cooking apprx 6 minutes each side or until internal temperature reaches 160-170F.

PORK STEAKS WITH HOMEMADE BARBECUE SAUCE, TEXAS STYLE YUKON GOLD POTATO FRITES, AND GRILLED CHAYOTE

Steps:

• Heat olive oil in skillet. Add the salt pork and cook over medium heat until crispy. Remove the salt pork and set aside. Add in the onion and shallot and cook until translucent. Add in the garlic, ginger, and ancho powder and saute until fragrant, about 2 minutes. Add in the beer, cook 5 minutes. Add in all other ingredients except 1 cup of chicken broth. Simmer for 15 minutes. If the sauce seems too thick, thin with the reserved chicken broth. Crumble the salt pork into the sauce. Set aside and wait for pork to grill. Season pork steaks with salt, pepper. Place on a medium-high grill and sear, 5 to 6 minutes on each side. Remove the steaks and dip in homemade BBQ sauce. Place back on the grill for 2 to 3 minutes, turning and basting to let the sauce caramelize on the pork steaks. Remove and let sit for 5 minutes. Serve with Yukon Gold Frites and Grilled Chayote and Tomatoes.
• Yukon Gold Frites: Thinly slice potatoes lengthwise to form a traditional thin chip. Toss into a hot pot of good frying oil (canola or peanut). Fry until partially cooked. Remove from oil and let drain on a paper-towel covered plate. Sprinkle with a homemade Texas-style dry rub spice (sea salt, white pepper, celery salt, ground cumin, paprika, black pepper, garlic powder, chili powder, lemon zest, cayenne pepper and dry mustard). Toss chips on a hot grill and cook through until brown, crispy, with nice grill marks. Serve with Chipotle Aioli to dip.
• Grilled Chayote: Slice 1 to 2 chayote lengthwise like the potatoes. Brush each side with melted butter and season with salt and pepper. Cook on a medium-high grill turning frequently to make crisscross marks on both sides. When fork-tender, remove from grill and season again.
• Grilled Roma Tomatoes: Slice 2 Roma tomatoes in half; core the center to remove seeds and to make a pocket. Sprinkle with salt and pepper. Brush with olive oil. Fill pockets with pesto, about 2 tablespoons each, and sprinkle on some grated Parmesan. Grill tomatoes until tender but not falling apart, about 5 minutes if grill is very hot. Sprinkle with a bit more grated Parmesan, and serve.
• Whisk all ingredients together.

HOMEMADE STEAK SAUCE

Steps:

• In food processor bowl, combine the shallot, chile, garlic, bay leaves, mustard seed, sherry, Worcestershire sauce and peppercorns and process into a smooth paste. Place the flavor paste in a pot and combine with the ketchup, soy and stock. Bring the mixture to a boil, reduce the heat to a simmer and cook 30 minutes. Cool and refrigerate for a make-ahead meal.

TEXAS-STYLE BARBECUE SAUCE

Steps:

• Combine the beef stock, ketchup, onion, bacon drippings, 1/4 teaspoon salt and 1/2 to 1 teaspoon pepper in a medium pot. Bring to a boil, then reduce the heat to medium low and simmer until the onion is tender, about 10 minutes. Remove from the heat and set aside to let the flavors develop, at least 1 hour. Reheat the sauce before serving.
• Photograph by Andrew Purcell

SAUCY PORK STEAK

Steps:

• Mix sauce ingredients together.
• Refrigerate for at least one hour before using.
• Trim excess fat from pork steak.
• If possible, cut it in half.
• Put half of the pork steak in bottom of a crockpot.
• Spread some of the sauce on top of the steak.
• Lay the other half on top of that.
• Pour the remainder of the sauce onto the steak.
• Cook on high for 2 hours.
• Turn down to low and cook another 45 minutes to 1 hour or until tender and falling off the bone.

TEXAS-STYLE BBQ SAUCE

Steps:

• In a large saucepan, heat butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend.

WW TEXAS STEAK WITH BBQ SAUCE - 6 POINTS

Steps:

• Combine 2 tsp of the brown sugar, the chili powder, cumin, pepper, and salt in a small bowl.
• Spray a small saucepan with nonstick spray and heat over medium-low.
• Add the onion and cook, stirring frequently, until softened, about 4 minutes.
• Add 1 tbls of the spice mixture, the remaining 1 tsp of brown sugar, the ketchup, water, steak sauce, and Worcestershire sauce; bring to a boil.
• Reduce the heat and cook, covered, stirring occasionally, until the flavors are blended, 10 minutes.
• Set aside and keep warm.
• Spray the grill rack with nonstick spray and heat the grill to medium high or prepare a medium-hot fire.
• Rub the steaks with the remaining spice mixture.
• Place on the grill rack and grill until an instant read-thermometer inserted into the side of each steak registers 130 degrees, 3-4 minutes on each side.
• Transfer to a platter, cover loosely with foil, and let stand 5 minutes (until the temperature increases to 135 degrees for medium rare).
• Serve with the sauce.

ST. LOUIS BARBECUED PORK STEAKS

Steps:

• Season the steaks on all sides with the grill seasoning, garlic powder, salt and pepper, and Essence. Grill the steaks over medium high heat until done, about 15-20 minutes, flipping once halfway through.
• Reduce heat to medium. Place steaks in a large aluminum roasting pan. To the pan add equal amounts of barbecue sauce and beer until the steaks are just about covered. Wrap the top of the pan with aluminum foil, place on the grill and close the grill cover.
• Cook for at least 1 1/2 - 2 hours, checking periodically to make sure the liquid hasn't evaporated. If it has, add more beer and barbecue sauce. When the steaks are tender, remove the pan from the grill and carefully plate the hot steaks. Serve with your favorite barbecue fixin's.
• For oven preparation, follow the preparation instructions above, then broil the steaks 6" from the heat source, turning once, until cooked through. Place steaks in a 2" deep, foil-lined baking pan, adding barbecue sauce and beer to almost cover. Cover tightly with foil and finish the pork steaks in a 250°F oven for 2 - 3 hours or until tender.

BBQ PORK STEAKS

Steps:

• Rub steaks on both sides- about 1 tsp per side.
• Rest in fridge for 30 minutes Prepare smoker with 1/2 mesquite and 1/2 hickory wood chunks and smoke meat for at least 1 hour at a temperature of about 250.
• Turn once or twice.
• Add more wood if necessary.
• Remove steaks from smoker to a roasting pan.
• Brush on 1/2 of the BBQ sauce.
• Cover with foil and cook in oven for 90 minutes@300.
• Remove from oven a brush on a light coating of more sauce.
• Cook on a medium-heat charcoal or gas BBQ, turning, adding more sauce a few times, enough to get a nice caramailzed, dark crust, usually about 10-15 minutes.
• Eat, enjoy.

BBQ PORK STEAKS WITH SMOKY CORN

Steps:

• Boil a large pan of water for the corn. Make a sauce by mixing the ketchup, sugar and vinegar with half the paprika. Heat a non-stick frying pan, then brown the pork for 3-4 mins on each side. Spoon over the sauce halfway through cooking and turn the steaks in it until the pork is cooked through and sticky.
• Meanwhile, tip the corn into the boiling water and cook for 5-8 mins until tender. Stir the remaining paprika into the butter in a heatproof bowl and microwave on High for 15-20 secs until the paprika is sizzling in the melted butter (alternatively, just melt the smoky butter in a small pan). Drain the corn, brush over the butter, then serve with the sticky pork steaks and a green salad.