Steven Raichlen's - Monroe County Pork Steaks with Spicy Vinegar Dip

Introduction

Who better than Steven Raichlen to show off the Awesome Arteflame Grill?! Enjoy this recipe from the BBQ Bible Master himself.

Yield: Serves 4

For the Monroe County Vinegar Dip:

• 8 tablespoons (1 stick) unsalted butter
• 2 cups distilled white vinegar
• 2 tablespoons freshly ground black pepper
• 2 tablespoons granulated white sugar or brown sugar
• 1 tablespoon cayenne pepper
• 1 tablespoon coarse salt (sea or kosher)
• 1 tablespoon hot sauce, such as Frank’s RedHot

For the pork:

• 2 pounds pork shoulder steaks (blade steaks) or thin-cut pork chops
• Coarse salt (sea or kosher) and cracked or coarsely ground black peppercorns
• Creamy Poppy Seed and Horseradish Slaw, for serving (see recipe)

Instructions

Step 1: Make the Vinegar Dip

Melt the butter in a heavy saucepan over medium-high heat. Add the vinegar, pepper, sugar, cayenne, salt, and hot sauce. Reduce the heat and gently simmer for 3 minutes, whisking to dissolve the sugar and salt. Remove the dip from the heat and let cool slightly.

Step 2: Season the Pork

Generously season the pork steaks on both sides with salt and pepper. Keep the Vinegar Dip warm in a saucepan.

Step 3: Preheat the Grill

Set up an Arteflame and preheat to high and use the plancha or grill grate for direct heat. Brush and oil the grill grate.

Step 4: Grill the Pork

Arrange the pork steaks on the grate and grill until sizzling, browned, and cooked through, about 4 minutes per side. Start basting or mopping the steaks with Vinegar Dip once you turn the meat. When the pork steaks are cooked, hold them one at a time with tongs and plunge them into the Vinegar Dip, turning to coat both sides. Gluttons for punishment can dip twice, spooning a little extra dip on top before serving.

Tips

• For extra flavor, let the pork marinate in a little Vinegar Dip before grilling.
• Adjust the cayenne to your spice preference.
• Use a meat thermometer to ensure the pork reaches a safe internal temperature of 145°F (63°C).

Variations

• Try using apple cider vinegar instead of distilled white vinegar for a slightly sweeter tang.
• Substitute the pork steaks with chicken thighs for a different protein option.
• Add smoked paprika for extra smokiness.

Best Pairings

• Serve with cornbread and coleslaw for a traditional barbecue meal.
• A crisp, cold beer pairs perfectly with the spicy vinegar flavors.
• Grilled vegetables make a great side dish.

Conclusion

This Monroe County Pork Steaks recipe with Spicy Vinegar Dip is a bold, flavorful dish perfect for any barbecue enthusiast. With its tangy, spicy, and savory profile, it’s sure to be a hit. Fire up your grill and enjoy this classic recipe from Steven Raichlen!