Ingredients
Units
Scale
- For the steaks:
- Four pork blade steaks, the thinner the better (if they’re really thin, like half an inch or less, budget for eight because your guests will easily eat two each)
- Kosher salt and freshly ground black pepper
- Hickory wood chunks soaked in water as a flavoring agent
- ***
- For the sop/dip:
- 4 cups white vinegar
- 1/2 cup top-quality lard
- 1/2 cup butter
- 2 Tbsp finely ground black pepper
- 1 Tbsp cayenne
- 1 Tbsp chipotle powder (TFD change, original was more cayenne)
- 1 Tbsp Jane’s Krazy Seasoning Salt (TFD change, original was Kosher Salt)
- 1/2 Tbsp. dried Sage crushed in a mortar and pestle with 1 clove of garlic (Highly optional TFD change – omit for classic recipe)
- ***
- South Fork Grill’s Vinegar Coleslaw
- 4 cups distilled vinegar
- 5 cups sugar
- Pinch of salt and pepper
- 2 heads large cabbage, chopped
- 1 carrot stick, chopped
- 1/2 medium onion, chopped
- 1/4 green pepper, chopped
Instructions
- Melt the sop ingredients in a saucepan. Keep warm so the fat stays melted.
- Pre-heat your grill for low-medium direct cooking. Season the blade steaks with salt and pepper and place them on the grill. Turn them regularly, brushing some of the sauce on them with every turn, until they’re well done – about 15 minutes to half an hour, depending on how low your heat is. Use hickory chips or chunks to produce some flavorful smoke.
- If you’re cooking with charcoal, just place a chunk of water-soaked hickory on the coals before you start cooking the steaks. For gas grills, place some soaked hickory wood chips in foil, poke holes in the foil and place the packet underneath the cooking grates.
- Take the steaks off the grill and serve them immediately, with one last coating of the sop, and some on the side for those who want extra.
- For the slaw:
- Heat vinegar, sugar, salt, and pepper. Set aside and let cool. Add 7 cups cabbage mix to the cooled vinegar. Stir well and refrigerate. Makes 10-12 servings.
- Prep Time: 0 hours
- Cook Time: 0 hours
