Pork collar steaks marinated in Dijon mustard, garlic, and thyme, grilled over direct heat. The most underrated cut on the grill — well-marbled and almost impossible to overcook.
smokeandsoil.com/recipes/grilled-pork-collar-with-mustard
by L Field
Prep
10 min
Cook
15 min
Total
25 min
Serves
4
Level
Hard
Method
BBQ
Ingredients
Pork collar is an often overlooked cut that rewards a bit of patience and attention. Unlike quick-cooking chops, this cut benefits from a careful balance of direct and indirect heat on the grill to render its fat slowly while keeping the meat tender and juicy. The key is to avoid rushing the process — letting the fat soften and crisp gradually transforms the texture and flavour in a way that’s hard to achieve with a pan or oven alone.
The mustard marinade here adds a subtle tang and depth without overpowering the natural richness of the pork. Garlic and thyme bring earthy, aromatic notes, while a good drizzle of olive oil helps the seasoning cling and encourages a crisp exterior. Cooking over clean, well-managed fire ensures the flavours stay pure and the meat finishes with a clean, smoky finish rather than bitter or acrid notes.
This recipe demands a bit of technique — knowing when to switch between direct and indirect heat, and using a reliable instant-read thermometer to hit the right internal temperature — but the results are well worth it. It’s a demonstration of how everyday BBQ doesn’t need to be complicated or extravagant to be satisfying and nourishing, especially when working with seasonal, straightforward ingredients and treating the grill as both a tool and a craft.
Ingredients
crushed
Health Notes
Pork varies considerably by cut. Loin and chops are relatively lean; belly and shoulder are much fattier. All cuts are a good source of B vitamins and protein. Rendering the fat during cooking reduces the final fat content of the dish.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
540
kcal
42g
protein
23g
carbs
28g
fat
Values are estimates and vary with portion size and preparation.
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Season the Pork
Rub the pork collar all over with Dijon mustard, crushed garlic, thyme leaves, olive oil, sea salt and black pepper. Leave at room temperature for 30 minutes before cooking.
Fire Setup
Set the Weber Master-Touch for indirect cooking at 150 to 160°C using Weber briquettes. Add oak wood chunks for smoke.
Cook the Pork Collar
Place the pork collar on the indirect side, fat side up. Close the lid and cook for 2 hours, maintaining a steady temperature, until the internal temperature reaches 68 to 70°C.
Crisp the Outside
Move the pork collar to the direct heat zone and grill for 5 to 8 minutes, turning occasionally, until the outside is browned and slightly crisp.
Rest the Meat
Remove the pork from the grill and rest on a board, loosely covered with foil, for 20 minutes. The internal temperature will rise slightly during resting.
Slice and Serve
Slice the pork collar thickly against the grain and serve immediately. The meat should be tender and juicy with a crisp, flavourful crust.
Slice and Serve
Slice the pork collar thickly against the grain and serve immediately. The meat should be tender and juicy with a crisp, flavourful crust.
Health Notes
Pork varies considerably by cut. Loin and chops are relatively lean; belly and shoulder are much fattier. All cuts are a good source of B vitamins and protein. Rendering the fat during cooking reduces the final fat content of the dish.
Per serving (estimate)
540
kcal
42g
protein
23g
carbs
28g
fat
tool
A chef's knife is the cornerstone of any BBQ or kitchen setup, especially when working with fresh, seasonal ingredients as Smoke & Soil champions. Its versatility means it handles everything from chopping vegetables to slicing meat with precision. A sharp blade is essential not only for efficiency but for safety: a blunt knife requires more force, increasing the risk of slips and accidents. Investing time in mastering your knife skills pays dividends in prep speed and consistency, allowing you to focus on the cooking and flavours rather than struggling with poor cuts. At Smoke & Soil, we believe in clean, whole-food cooking over fire. A quality chef's knife fits perfectly into this ethos by enabling you to work with integrity and respect for your ingredients. When you can slice through produce and protein cleanly, you preserve texture and flavour. The right knife also encourages mindful cooking: taking the time to prep properly means better results on the BBQ and a more enjoyable experience overall. Practical use advice is simple but crucial. Always pinch the blade where it meets the handle for maximum control and comfort. Use a rocking motion with the tip of the blade as a pivot rather than lifting the knife fully off the board between cuts. This technique improves speed and reduces strain. Avoid shortcuts like throwing the knife in the dishwasher or neglecting sharpening. Regular honing and occasional sharpening keep the blade in top condition, making your work safer and more enjoyable every time you cook.
Written by
L Field
