Pork Neck Steaks with Character, Proper Marinade & Grilling Technique

In this episode of Grill Philosophy, we focus on neck steaks, a cut full of character and rich flavor, perfect for a proper marinade and balanced grilling.

We break down the importance of intramuscular fat, how pork neck behaves under medium and low heat, and how a targeted marinade can enhance the natural flavor of the meat.
With attention to technique, thermal stability, and the philosophy of surface cooking, we show step by step how neck meat can become a distinctive steak.

In this video, you’ll see how we select and cut neck steaks, the right way to marinate them, and how to grill over open fire with full heat control.

Happy grilling to all!

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➧ Watch more grill recipes here:
– Greek SOUVLAKI the real experience – quick, tender, and delicious!: https://youtu.be/LS-tt1YJXFA
– Greek tzatziki sauce recipe: https://bit.ly/3ciDs9v
– Greek souvlaki – old traditional recipe: https://bit.ly/3C6eJ2C
– Greek pork gyros traditional old recipe and preparation: https://bit.ly/3H78kYF
– Homemade gyros with mutton meat: https://bit.ly/3knQfvF
– Homemade chicken gyros with curry: https://bit.ly/3wB1Tbn
– Homemade beef gyros: https://bit.ly/3c47QUU
– How to make and grill beef patties – video seminar: https://bit.ly/3HgX0JE

➧ Watch wood-fired oven recipes here:
– Greek Moussaka: https://bit.ly/3EdO46R
– Cuttlefish with black-eyed peas: https://bit.ly/3CbxOjD
– Seafood with pasta: https://bit.ly/3onIxTc
– Oxtail stew giouvetsi with Greek pasta: https://bit.ly/3n6zJlj
– Beef brisket oven recipe: https://bit.ly/3ndFqyd
– Greek fasolada (white beans) soup recipe: https://bit.ly/3on0xgv
– Greek patsas soup: https://bit.ly/3ktxJC6
– Zucchini Greek pie “Mpatzina” Thessalias: https://bit.ly/3korrDG
– Mutton with trahana in the wood-fired oven: https://bit.ly/30n30zN
– Spetzofai (sausage, peppers, and tomatoes): https://bit.ly/3ojplGv

The song was written for our channel by Yiannis Karasavvas: https://bit.ly/3FWfAZ6

Thank you for watching!

#pork #steak #charcoal #grillphilosophy #bbq #grill #howto #porkrecipe

Just like we started with the kontosouvli showing you different cuts and how you can marinate them or use them, we’ll do the same with pork chops And we’ll start with pork meat first and then move on to others to other meats Here we have neck chops With the bone They all have a bone because we sometimes fight over the bones Yes Exactly like that So – Hello, dear friends
– Hello from me too We are the Mallioras brothers, I’m Giorgos And I’m Andreas Together we designed and manufacture the amber.q grills But we love grilling and cooking and good company In our company is also Giorgos Karagiannis He doesn’t appear in the videos He can’t come. He’s far away. We keep him hidden so you don’t jinx him Don’t jinx him and bring us trouble So Even so, he is the inspiration and creator of our seasonings “Grill Philosophy” Friend, collaborator, longtime business partner – I’ll go get the tsipouro
– Go ahead, go ahead, go because we won’t need to marinate for too long here See you in a bit, folks And in the meantime we can have some tsipouro So neck chop It has a good amount of intramuscular fat It has a lot of collagen It’s a very tasty cut and tender, soft Even though it’s a muscle that carries loads because it’s located in the animal’s neck, so it supports… it supports a lot of weight Nevertheless, due to the high collagen content it’s a tender cut of meat But it needs proper handling when grilling Let’s start by prepping it I have these four chops they’re about 1.5 kg 1400 g and change I’ll give you the dosage for 1 kg 40 g of “Grill Philosophy” seasoning mix per kilo and 120 g of water We add the mix here I repeat, I’m giving you the dosage for 1 kg of meat We want cold water It dissolves very quickly and easily All the ingredients it contains dissolve and we want the salt to dissolve too so it can penetrate into the meat, mainly the surface because as we’ve said many times, we want the marinade to go a few millimeters below the surface It’s not desirable for it to go too deep and it’s not even possible for that to happen Depending on the size of the pieces, whether it’s a thick or thin cut we’ll get a different taste result and it also affects the amount of water we’ll use The thinner the cut is the more the smaller the pieces of meat are the more water we’ll use That is, from 120 g up to 150 g if we’re talking about souvlaki But if it’s a thick cut we’ll go with 80 g of water You’ll come to understand this too over time as you use our blends We pour it on one side and on the other And now we flip it over and back giving it a light massage until all the liquid is absorbed It’s not just plain water anymore Now it’s a solution A solution with an excellent blend and this moisture helps our blend a lot to enter the interior of the meat, on the surface, as we said The less moisture a meat has the faster it absorbs our marinade into the inside And this will also be a factor in choosing how much water you’ll ultimately use in the marinade It’s a matter of experience We know it, and we try to pass it on to you with examples, as clearly as we can You can see that the steak has already started to spread out Very quickly, our marinade starts working on the meat See? The muscle fibers have relaxed That’s what we’re after It’s not one single ingredient doing the job It’s all of them together They all work together And our secret is balance If there’s no balance you won’t achieve any results Not in flavor not in marinating, not in tenderness not in anything Balance is our secret The liquids are almost fully absorbed and at this point you add 20 ml sunflower oil for every kilo of meat You could also, we’ve given other recipes too with various with various other mixes or additions of individual spices along with our seasonings With mustard, with… and with other things Flavor, guys, has no limits It’s not just one There are many So we’re ready You can leave them here in the container to marinate for at least two hours It would be better to marinate it the day before do the marinating ahead of time We, of course, will leave it for about two hours while we have some tsipouro light the fire and grill them If you’re doing it for more days and don’t want to waste… time from the day before, that is and if you don’t want these kinds of containers taking up space in the fridge, you can put the meat into bags that are made especially for meat That’s it Let’s go for tsipouro Alright I see you brought tools today too Of course I did You can find the tsipouro on our e-shop, guys Excellent single-varietal and organic Why do you get the big fork and I the small one? Because you’re small It’s not like you put anything serious on here anyway Are we eating eggs? My mouth is watering – Oh, you’re going straight for the food
– Cheers! – Cheers, everyone!
– Cheers, everyone! While the fire gets ready so we can grill the little chops we’ve got a bit of time Our fire, the way we light it usually takes at least half an hour Wow The olive should never be missing from any table with appetizers, guys It’s our national appetizer Olives are always on the table You’ll find all kinds of olives you want Varieties made in different ways They’re all excellent You’re not lifting that glass much Cheers, everyone! Alright, we’ve got time to enjoy it In a bit, we’ll meet again at the grill Alright, we’re grilling over medium to high heat The coals are ashed over so they don’t emit too much heat Quick turns so it cooks properly throughout, reaching the core of the meat Pay attention to the cut make sure it’s even not thick in some parts and thin in others so you get uniform cooking It’s pork It needs to be cooked thoroughly, all the way through to the core 72°C to 75°C internally to be completely safe Alright, we keep turning I’ve already flipped them at least three more times We want the heat to spread evenly on the meat We turn it and just like you see now But on others, on the next turn we’ll rotate like this so we get… so it gets the same heat because almost never is the heat the same on this side of the grill and the other side There’s always a slight difference That’s why we flip them like this and like this And like this If needed, we can even switch positions if we see that one is cooking faster We take the one that’s behind and move it over here We switch places, basically The griller that’s their job That’s the job of the griller To monitor the meat at all times Lots of flipping We always check if it’s time to flip again See, it has better color on this side It’s not ready to turn yet Many turns for even cooking At some point I’ll explain it to you in more detail, because We’ve done tests before and showed them in a video which chop cooks better, the one with many flips or with fewer Guess which one was juicier Let’s also take a temperature reading mostly so you can see it With thin cuts, it’s hard to measure the temperature because it’s affected by the surface layer Around the edges it’s over 70°C but we also want color I keep poking it so you can see Now I go by eye with experience We want more color than what you see here A deeper color, that is because flavor is also in the color in what you see here I’ll show you right before I take them off We’re at 75+ °C That’s how pork should be We’re doing the final flips to get that color The internal temperature will definitely rise more But what we care about is getting a nice color on the outside because that’s where the flavor is They’re ready We leave them here on the side to rest Thankfully the little one is behaving and he promised to wait 6–7 minutes because that’s the right thing to do We should wait 6–7 minutes More coming up shortly Cut it I’ve got the tools Here you go That’s it! See? Nicely cooked Wow Perfect! So tender, huh? Neck chops have their charm Everything has its charm That’s right Here you go, kid – There you go
– How can I reach with the knives there? Come on now! I said I’ve got the tools Perfect And it tastes amazing too Very tender, juicy and flavorful – Cheers! – Cheers! – Cheers, guys!
– Cheers, guys! Try neck chops Focus on grilling and enhancing flavor And a cold beer is just perfect Happy grilling to everyone Happy grilling with good company