E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Pork Blade Steaks with Jack Daniel’s Sauce Matt Moore | April 14, 2021 Pork blade steaks are likely one of the most underutilized cuts in barbecue. The pork steak cut comes from the pork shoulder or butt, and when grilled over direct heat and finished with an indirect low and slow method, this meaty steak is ready in half the time of ribs and a quarter of the time of the butt. That’s a lot of time, for those who are paying attention and haven’t been sipping on a Jack neat! Level Intermediate Prep Time 15 minutes Cook Time 1 hour and 30 minutes Serves 4 Cook it With Our Cast Iron Dual Handle Grilling Basket Ingredients 2 12-ounce pork blade steaks Jack Daniel's Pork Rub ¾ cup apple cider vinegar ½ cup tomato paste 1 tablespoon Jack Daniel's Tennessee Whiskey 1 ½ tablespoons light brown sugar 1 tablespoon fresh lemon juice 1 teaspoon kosher salt 1 teaspoon cayenne pepper ½ teaspoon fresh-cracked pepper Directions Preheat the grill to medium heat with the lid closed, 10 minutes. Preheat the Grilling Basket with the lid closed for 5 minutes. Liberally season the steaks on both sides with the Jack Daniel’s Pork Rub. Lightly oil the Grilling Basket and place the steaks inside. Cook for 8-10 minutes per side. Reduce the heat to medium-low on one side of the grill. Combine the sauce ingredients and place in an 8” skillet over indirect heat. Move the Grilling Basket to the cooler side of the grill and cook slowly for an additional hour, until their internal temperature reaches 200° F. Turn the steaks occasionally and baste with sauce. Remove from the grill and serve with sauce for dipping. Contributed By: Matt Moore Matt Moore is an entrepreneur, cook, and musician based in Nashville, Tennessee. He is the author of several cookbooks including Have Her Over for Dinner, A Southern Gentleman's Kitchen, The South's Best Butts, and Serial Griller. Matt is a cast iron and wild game enthusiast with extensive experience working over live fires. When Matt is not cooking, traveling, or writing, he is busy running EastWest Bottlers, a boutique fragrance and apothecary company. For information about Matt, check out his website. Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Pork Blade Steaks with Jack Daniel’s Sauce Matt Moore | April 14, 2021 Pork blade steaks are likely one of the most underutilized cuts in barbecue. The pork steak cut comes from the pork shoulder or butt, and when grilled over direct heat and finished with an indirect low and slow method, this meaty steak is ready in half the time of ribs and a quarter of the time of the butt. That’s a lot of time, for those who are paying attention and haven’t been sipping on a Jack neat! Level Intermediate Prep Time 15 minutes Cook Time 1 hour and 30 minutes Serves 4 Cook it With Our Cast Iron Dual Handle Grilling Basket Ingredients 2 12-ounce pork blade steaks Jack Daniel's Pork Rub ¾ cup apple cider vinegar ½ cup tomato paste 1 tablespoon Jack Daniel's Tennessee Whiskey 1 ½ tablespoons light brown sugar 1 tablespoon fresh lemon juice 1 teaspoon kosher salt 1 teaspoon cayenne pepper ½ teaspoon fresh-cracked pepper Directions Preheat the grill to medium heat with the lid closed, 10 minutes. Preheat the Grilling Basket with the lid closed for 5 minutes. Liberally season the steaks on both sides with the Jack Daniel’s Pork Rub. Lightly oil the Grilling Basket and place the steaks inside. Cook for 8-10 minutes per side. Reduce the heat to medium-low on one side of the grill. Combine the sauce ingredients and place in an 8” skillet over indirect heat. Move the Grilling Basket to the cooler side of the grill and cook slowly for an additional hour, until their internal temperature reaches 200° F. Turn the steaks occasionally and baste with sauce. Remove from the grill and serve with sauce for dipping. Contributed By: Matt Moore Matt Moore is an entrepreneur, cook, and musician based in Nashville, Tennessee. He is the author of several cookbooks including Have Her Over for Dinner, A Southern Gentleman's Kitchen, The South's Best Butts, and Serial Griller. Matt is a cast iron and wild game enthusiast with extensive experience working over live fires. When Matt is not cooking, traveling, or writing, he is busy running EastWest Bottlers, a boutique fragrance and apothecary company. For information about Matt, check out his website. Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
