I know nothing first hand about cooking St. Louis Pork Steaks. I have never even had a real one, so I am cooking blind. For anyone wondering what a St. Louis Pork Steak is, it is cut from the Boston Butt about 1/2â€-1†thick. If you can find them in parts of the country other than St. Louis they would be called blade pork steaks. Lately I have been on a weekly cooking quest to discover effective ways to cook various things. I have three attempts at St. Louis Pork Steaks under my belt and five more to go. The first two attempts were to smoke them low and slow for about an hour followed by braising them in beer and BBQ sauce for two to three hours to an internal temp of 200. Then they were seared off and sauced. The second, method was to cook them like a steak to 140 and then sauce.
I like both methods but they produce different results. The first method melts more collagen, but is nothing like pulled pork would be. The second method to my surprise was slightly more tender, but the fat and collagen was more chewy.
I would appreciate any help from anyone who has tasted the original or can lend some guidance or tips on cooking them.
I like both methods but they produce different results. The first method melts more collagen, but is nothing like pulled pork would be. The second method to my surprise was slightly more tender, but the fat and collagen was more chewy.
I would appreciate any help from anyone who has tasted the original or can lend some guidance or tips on cooking them.
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