Alright y’all, gather ’round the fire and let me tell you about my latest culinary adventure! While on the hunt for something new to throw on the smoker, I stumbled across this beautiful cut of pork called “Pork Coppa Steak.” Now, I’d never seen this before, but (after Googling it from the meat section at the store) I learned it’s basically the ribeye of the pork world, cut from the top of the shoulder. With that kind of description, I knew I had to give it a try! So, I grabbed it and headed home to fire up the Pit Boss Copperhead.
The Setup:
- Smoker: Pit Boss Copperhead (set to a blazing 375°F – we’re not messing around here!)
- Meat: Pork Coppa Steak (roughly 2-3 lbs)
- Dry Rub: Boar’s Night Out Double Garlic Butter and a good ol’ fashioned All Purpose blend (gotta love that garlic!)
The Secret Weapon: Smoky Bourbon Garlic Butter Sauce
Now, here’s where things get interesting. I whipped up this ridiculously delicious basting sauce that took this pork to another level:
- 1/2 cup butter, melted
- 2 cloves of garlic, minced
- 1 shot of Knob Creek Bourbon (because, why not?)
Pro Tip: To keep this liquid gold warm and infuse it with a hint of smoke, I nestled the sauce container right next to the Copperhead’s smoke stack. Genius, right? 😉
The Cook:
With the Copperhead roaring and the pork seasoned to perfection, it was time to get cooking. I basted that bad boy every 5 minutes with my smoky bourbon garlic butter sauce. The smell alone was enough to make the neighbors jealous! The key here is that high heat and constant basting. It creates this incredible crust on the outside while keeping the inside juicy and tender.
The Verdict:
Let me tell you, this Pork Coppa Steak was an absolute showstopper. The combination of the smoky flavor from the Pit Boss, the garlic-infused crust, and that hint of bourbon in the sauce was pure magic. It was so good, I almost didn’t share (almost!). And let me tell you, this cut was incredibly tender and flavorful, just like a ribeye. As my wife put it, “I could eat this every night!”
Lessons Learned:
- Don’t be afraid to experiment with new cuts of meat. You never know what you might discover!
- A good basting sauce can make all the difference.
- Embrace the power of the smoke stack! It’s not just for exhaust, folks.
If you’re looking for a new recipe to impress your friends and family, give this Pork Coppa Steak a try. You won’t be disappointed.
Now, if you’ll excuse me, I think I have some leftovers calling my name…
