Barbequed Pork Steak with Chunky Applesauce

(Serves 1. Need more? Just multiply)

8 (1-inch or 1/2-inch_ pork steaks (As tender as a mother's love)
Barbeque rub of your choice (Try ours! You can order them from our order sheet)

CHUNKY APPLESAUCE
2 tablespoons Canola Oil
8 tablespoons (1 stick) butter
3 or 4 Granny Smith apples, peeled and cut into 1/4-inch slices
1 cup raisins
1 1/2 cups packed light brown sugar
1/2 cup Captain Morgan's Spiced Rum

Here's the HOW-TO
Season your steaks on both sides with the rub. If you're using Ironhorse's seasoning, it's not real salty, so be generous with it. Cover the seasoned steaks with plastic wrap and refrigerate overnight.

Preheat your smoker to 225°F. The steaks need to be slowed cooked low and slow with moist heat. A 1-inch steak takes about 6 hours to cook, and a 1/2-inch steaks takes about 4 hours. When the steaks come off the smoker, they should be so tender  you can cut them with a plastic fork. Place the steaks in a cooler or plastic container with a lid for 30 minutes before serving to allow them to steam and tenderize further.

While the steaks are resting, make the applesauce by placing the oil and butter in a large skillet over medium heat. When the butter melts, add the apple slices and cook until soft, 10 to 15 minutes. Add the raisins, brown sugar, and rum and cook over low heat until you get a chunky sauce consistency, about 30 minutes. Serve on the side with the pork steaks, or pour it over them.

ENJOY!

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