Grilled Marinated Pork Steaks

Now the current trend in barbecue is to take seventeen hours to cook a chicken staying up all night to feed the barbecue and pretending the outcome was fantastic when we all know it's dry and inedible!

Now the current trend in barbecue is to take seventeen hours to cook a chicken staying up all night to feed the barbecue and pretending the outcome was fantastic when we all know it’s dry and inedible! There is nothing wrong with a quick grill, especially when the outside temperature is in single figures.

So Sunday morning I made a coffee and noticed some pork steaks in the fridge. I had just read a post from Bertie Collins on the Country Wood Smoke forum on how she marinated her pork steaks and thought yes please so I decided to marinate these and yes, I was very glad that I did. So in the mix went sesame oil & seeds, maple syrup, rice wine, soy sauce, kecap manis, paprika (always), salt (just a large pinch) and I think that was it. I never measure, just what seems right. I placed the steaks in a zip lock bag along with the marinade, rubbed it in, sealed it off and placed back in the fridge for six hours or so.

So I set my grill up with the heat in the middle using my charcoal baskets, this allows me to grill over direct heat when I first put the steaks on and move to an indirect zone if the temperature starts to get away. As you see in the video I move the steaks constantly as one side got a bit of flame as the oil dropped on so charred the steaks nicely. I also move the steaks to the indirect zone as they approach the correct internal temperature, for pork steaks 62 C is fine and as they sit in the indirect zone they sweat on lose temp so I placed them back over the heat to set the glaze for just a minute or so before removing them and resting them.

I rested these for ten minutes under foil whilst dishing up then served them and tucked in. Yes they were as tasty as they looked. My wife makes a mean smashed potato which almost stole the show, almost but not quite!

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So with the introduction of The Coffee Shack to The Barbecue Shack business I thought I would run a quick demo on making an Americano on our Gaggia Classic demo machine.

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