- 3–6 — Prairie Fresh – Pork Shoulder Steaks 1 inch thick
- 1 pkg — Beer: 30 Spicy Chipotle Marinade
- 1 bottle — Chile Colonial – Chile Crunch®
- 1 pkg — Char Crust Java Buzz
- 1 ea — Raichlen’s Plancha
- 1 ea — Jaccard
- 1 ea — Vacuvin Marinater
- Items available at Smoke N’ Fire
Mix the Spicy Chipotle Marinade as directed, substitute 3 Tbsp. of the Chile Crunch for the oil portion.
Take well chilled Pork Shoulder Steaks and taking the Jaccard and evenly puncture the top surface ~ 2/3 of the way to the bottom of the meat, place the Pork Steaks into the Vacuvin Marinater with the full batch of the Spicy Chipotle Marinade, close up and pull a vacuum and set aside refrigerated ~1 1/2Hr. Turn the Vacuvin regularly to coat all sides of the meat. Prepare your grill and any other dishes at this time.
Release the vacuum on the Vacuvin remove the meat and spritz the Pork Steaks lightly with grape seed oil and then a lite to medium coat of the Java Buzz Seasoning, on both sides and the edges.
Preheat the oiled griddle/Plancha to high heat (2&3 sec) hand hold.
Cook the Pork Steaks, griddle searing the punctured side first on direct heat for ~ 2 to 3 min’s., repeat until all sides and edges are nicely browned, Check the internal temp that it is at least 145°, if needed continue cooking on an indirect medium low heat (5- 7 sec hand hold) to the desired doneness.