Monroe County Pork Steaks
Today I'm making a southern favorite Grilled Pork Steaks on the Pit Boss Pellet Grill along with a Monroe County dipping sauce. (a.k.a. Monroe County Pork Steaks).
What's a pork steak? Well, you take a pork shoulder and slice 1/4" or so slices, a.k.a. "pork steaks". What's a Monroe County Pork steak? That's a pork steak smoked over hickory wood and mopped with a special vinegar-based sauce, originating from Monroe County, Kentucky.
- 2 to 8 pork steaks
- 2 cups distilled white vinegar
- 1 stick unsalted butter
- 4 teaspoons ground black pepper
- 4 teaspoons cayenne pepper
- 4 teaspoons Kosher salt
- Meat Church Honey Bacon Rub to taste
- Season the pork steaks with Meat Church Honey Bacon Rub.
- Set up your Pit Boss Pellet Grill on the smoke setting using Hickory Pellets (or set your smoker to 200 degrees F) and smoke for 50 minutes.
- While the pork steaks are smoking, melt the butter over medium to medium high heat.
- Add the vinegar, black pepper, cayenne pepper, salt and bring to simmer for 20 minutes.
- Now, increase the pellet grill temperature to 350 degrees and place the pork steaks back on the pellet grill.
- After 5 minutes turn the pork steaks over and apply the mopping sauce.
- After 5 more minutes, removed the pork steaks from the Pit Boss Pellet Grill.
- Dip the pork steaks in the remaining Monroe County Dipping Sauce and serve!