Pork shoulder steaks are one of the most underrated cuts you can throw on the grill. They’re flavorful, versatile, and easy on the budget — whether you cook them hot and fast, braise them for tenderness, or even give them a kiss of smoke. In this episode, we break down everything you need to know: how to choose the best steaks, what you should expect to pay, and our favorite cooking methods, sides, and sauces to make them shine.

🔥 Highlights: Jay’s midday ribeye and grilled romaine adventure, and Brian’s sprouts with bacon on the Blackstone.

❓ Listener Question: Pete writes in from our blog post on seasoning a Blackstone griddle: “When seasoning, should I season the inside vertical edges too?”

🛠️ Grill Coach Recommends: Check out this week's recommendation at TheGrillCoach.com!

🎙️ After the Break: We get into pork shoulder steaks, covering:

• How to pick out a great cut (marbling, thickness, bone-in vs boneless)
• Price expectations and tips for finding deals
• Cooking methods from grilling to braising and pan-searing
• Pro tips for resting, slicing, and serving juicy steaks
• The best sides, sauces, and drinks to pair with your meal
• Plus common myths, listener tips, and a wrap-up to get you ready to experiment on your own grill

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