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pork steaks

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Cooking Techniques

How to Smoke Pork Steaks

  • Save this recipe for a Chiles and Smoke Margarita, featuring ANGOSTURA® orange bitters from Total Wine & More #ad Trust me when I tell you that bitters belong in a Margarita - they are a foolproof way to elevate your at-home cocktails as it amplifies flavor and balance notes. The dashes of ANGOSTURA® orange bitters balances out the sweet and spicy guajillo simple syrup, the tangy lime juice, and the smoky aged tequila. This is meant to be shaken, not blended, and served over ice. Don’t forget to use some smoked salt and chipotle powder for the rim of the glass to take it over the edge. 1 1/2 ounces resposada or anejo tequila 1 1/2 ounces fresh lime juice 1-ounce Guajillo simple syrup (or 1-ounce Agave) 4 dashes ANGOSTURA® orange bitters Smoked salt and chipotle powder for the rim Rub the rim of an old-fashioned glass with an edge of a lime slice. Swirl the rim through a small pile of smoked salt and chipotle powder. Add large ice cubes to the glass. Combine tequila, lime juice, Guajillo simple syrup, and ANGOSTURA® orange bitters in an ice-filled shaker. Shake vigorously for 15 seconds, then strain into the prepared glass. Serve with a slice of lime and guajillo chile. Substitute the Guajillo simple syrup with Agave if you’re looking for a sweeter drink with less heat. Agave has a mild flavor that tastes like caramel and honey. ANGOSTURA® can elevate at-home cocktails through their experience making bitters for over 200 years. Definitely give it a try! Guajillo Chile Simple Syrup 1 cup white sugar 1 cup water 2 large dried guajillo chiles, deseeded and chopped Combine simple syrup ingredients in a small cooking pot on medium heat. Stir for a few minutes until the sugar dissolves. Remove from the heat, strain, and allow it to cool. @angosturahouse #ANGOSTURA #bitters #margaritarecipe
  • Smoked Pork Belly is the dessert of BBQ. Chatting with @jortskitchen had me thinking about a meat-equivalent dessert, as he recently posted his blueberry ribs. I’m going to throw pork belly into the ring, because when it’s cooked perfectly it just melts in your mouth with a sticky, sweet bark and that savory pork. You can have your chocolate addiction, I’ll stick with Texas-style smoked pork belly. Full recipe is on chilesandsmoke.com or at the link in my bio @chilesandsmoke. #smokedporkbelly #porkbelly #bbqpork
  • 🧀 Grilled cheese burger secrets: shaved jalapenos and onions. Trust me, this simple step adds a ton of flavor. Plus, if you’re a grilled cheese purist you know that too many toppings transform this into a patty melt, or something else. Or, cook the way you want to and call it what you want - honestly, it’s not that important. Full recipe is in the link in my bio @chilesandsmoke or also on chilesandsmoke.com 🔥 Seared on my @webergrills stand-alone Griddle #grilledcheesesandwich #grilledcheeseburger
  • 🍩 🍔 PB Jelly Donut Burgers, are you in? My kids were so jealous of this one. 🔥 Griddle from @webergrills 🍩 Jelly from @bosadonut #donutburger #series #burgergram
  • Do you want a slice? Save this recipe for Arizona Cheese Crisp and join me. #ad I’m celebrating @caciquefoods 50th anniversary by taking a local Arizona dish to the next level. Arizona Cheese Crisps are open-faced baked quesadillas made with large flour tortillas, and toasted with butter and cheese. This is something that you’d order on a kid’s menu at Mexican restaurants when I was growing up, rather than mac and cheese. I’m working with Cacique to show you how their delicious and authentic Hispanic products can help transform regional favorites from across the country into something truly special. I’ve been using their food for decades, from the variety of cheeses, chorizos, salsas, and more. I love that they started their business selling cheese out of a Pontiac, and still maintain the family-owned operations. Try my updated version of an Arizona Cheese Crisp with this combination, trust me: 2 poblano chiles 9 ounces Cacique Pork Chorizo 4 large 10-12” flour tortillas 2 tablespoons of butter, melted 2 cups Cacique Queso Oaxaca, shredded Cacique Crema Mexicana, for garnish Cacique Ranchero brand Queso Fresco, crumbled, for garnish 2 scallions, diced (optional) Roast the chiles until the skin is blistered in your oven at 400°F or over a grill. Place in a plastic bag for about 10 minutes to let the skin steam. Remove the skin, stems, and seeds, and chop them finely. Cook the Chorizo in a large pan at medium-low heat, stirring to cook evenly. Remove once the Chorizo is 160°F and cooked. Drain on a paper towel. Preheat the oven to 350°F or your smoker to 375°F. Poke holes in the tortilla all over with a knife, and then brush on the butter. Using a baking sheet or pizza pan, bake the tortillas for about 6 minutes until slightly crispy. Pull out the tortillas from the oven and layer on your Oaxaca cheese, poblanos, Chorizo, and a little more cheese. Place them back in the oven for another 4-5 minutes or until the cheese is completely melted and slightly crispy on the edges. When cooled slightly, slice the cheese crisps and top with Crema Mexicana, Ranchero brand Queso Fresco, and scallions. Cheers! #Cacique50th #quesofresco #chorizo #quesoOaxaca
  • 🍩 🍔 Peanut Butter Concha Burger. This is layered with hot honey peanut butter, plantain chips, pickled red onions, and toasted conchas. A delicious donut burger with lots of crunch, spice, and tang. 🍯 from @honeytruckco 🧂 by @osmosalt 🔥 Griddle insert on @webergrills Genesis #donutburger #conchas #donuts

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