North Carolina Pork Steaks are tender and juicy with a little zing from our North Carolina Style Vinegar BBQ Sauce as our marinade and a “Kiss of Maple Smoke”. Our North Carolina Style Vinegar BBQ Sauce works great on pork and chicken. The apple cider vinegar is a natural tenderizer. We get a lot of requests for recipes that just have a few ingredients for busy weeknights. North Carolina Pork steaks have just three ingredients (and the Duck Fat spray) and can be made the night before and marinate your pork overnight.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns, and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Check Out All of Our Cookbooks
They are “How To” BBQ Picture Books

See: Pork on the Green Mountain Wood Pellet Grill

Backyard BBQ
A Wood Pellet Grill Recipe 

Prep Time: 5 minutes, then marinate 6 hours or overnight
Cook Time: 8 minutes per side at 400* (205c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Premium Apple Blend

Ingredients: North Carolina Pork Steaks 

• 3 ½ lbs. pork steaks, about ½ “thick
• 3 cups North Carolina Style Vinegar BBQ Sauce
• Green Mountain Grills Roasted Garlic Chipotle Rub, to taste
• Duck Fat Spray, (Our Store)

Backyard BBQ
A Wood Pellet Grill Recipe

Cooking Directions: North Carolina Pork Steaks 

Put your pork chops in a large freezer bag add and pour the North Carolina Style Vinegar BBQ Sauce over chops.

Seal tightly and refrigerate overnight.

We used our Griddle tonight for a sear just to be a little different, you can use a skillet or just the Grill Grates. All good…

Note: A little history on my griddle. From research it is over a 100 years old, no brand name. I found it at a yard sale. I used it for years for camp cooking. Camping with my folks my Dad spotted it and it ended up in the back of his truck when Mom and Dad left for home. (Unknown to me) To make a long story short my Dad and I stole that griddle back and forth from each other over the next 20 years. I can’t see this griddle with thinking about all the shenanigans and stories about how that griddle with disappear and then reappear like magic…

Preheat griddle to 400*(205c). Light your Wedgie for that “Kiss of Smoke”.

Spray your hot griddle with Duck Fat Spray.

Generously season your pork steaks with GMG Roasted Garlic Chipotle Rub (It Is A Bit Zippy) and place them directly onto the “HOT” griddle.

We gave these about 8 minutes preside until we reached an internal temperature around 140* (60c). Your cooking times will vary by the thickness of your steaks. So, use cooking time as a guide only.

When the meat reaches an internal temperature around 140* (60c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe for pork is 145* (62c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250* (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood, and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

Check Out All of Our Cookbooks
They are “How To” BBQ Picture Books

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