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St. Louis Pork Steaks

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  • Mr. Burns
    Club Member
    • Feb 2016
    • 30
    • Springfield

    St. Louis Pork Steaks

    Afternoon,

    Not much of an active poster but more of an active stalker on the forms since I joined a few years ago. I grew up in St. Louis, MO where BBQ is a pretty big deal even though the city and surrounding area is usually skipped over in discussions on prominent BBQ locations. St. Louis is known to consume more BBQ sauce than any other city in the U.S. One of my favorite dishes that my father regularly made when I was growing up is St. Louis style Pork Steaks, which I have seen discussed on here a few times.

    Thick cuts of pork butt that are seared on both sides and quickly cooked through. They are put into a roasting pan with sauce that has been diluted to about 50% with beer or sometimes your choice of soda such as orange or Dr. Pepper. I cover my roasting pan with foil and turn one burner on low to maintain about 225 degrees to where the sauce and steaks are lightly simmering. Cooking time will vary but it takes about 1 hour within the roasting pan for the four steaks I was preparing. I also rearranged all the steaks about every 20 minutes to make sure each had equal cooking time on the bottom. My goal when cooking these is to get a really tender steak that just falls apart. I stop cooking when I pick up one end of a steak and it falls apart. That tells me I reached the tenderness I am looking for.
    Attached Files
  • Mr. Burns
    Club Member
    • Feb 2016
    • 30
    • Springfield

    #2
    Another image from my cook.
    Attached Files

    Comment

    • Mr. Bones
      Birthday Hat Master
      • Sep 2016
      • 7877
      • Kansas Territory
      • Grills / Smokers
        *********************************************

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        Weber 18" Kettle ($30 CL) 'Lil' Feller'
        Weber Smokey Joe ($25 CL) 'Lil' Brother'
        Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
        Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
        Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
        Weber 22.5 OTS DO Code Black ($15 CL)
        Weber 22.5 OTS E Code Black ($20 CL
        Weber 22.5 OTS EE Code Black ($20 CL

        Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
        Weber "H" Code 18.5" WSM '86 ($75 CL)
        Weber " " Code 18.5" WSM

        Weber 26.75, $199 NFM clearance !!!
        Weber SJS AH 'Lil' Brother'
        Weber SJS AT 'Lil' Sister'
        Weber SJS DE Code (FREE) 'Lil' Helper'
        Weber SJG M Code 'Lil Traveller'
        Weber SJS AH Code 'Kermit'
        (Lime Green)
        Horizon 20" Classic, w/baffle/tuning plate (FREE)
        Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



        Thermometers:
        *********************************************
        Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
        Maverick ET-732, (Black)
        Thermopops, (Red, Yellow, Green)
        ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
        Blue ThermaPen Mk4
        Orange Thermapen Mk4
        Pink Thermapen Mk4
        ThermoWorks IR-GUN-S
        ThermoWorks Smoke
        ThermoWorks Open Box Smoke
        4 Pro Series cable extensions
        Smoke Gateway

        Accessories:
        *********************************************
        2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
        BBQ Vortex, 2 Hovergrills, Top Deck
        Warming shelf
        MyWeigh KD-8000Kitchen Scale
        Backyard Grill marinade injector
        Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
        Bear Paws
        Meat Rakes
        BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



        Cookware:
        Probably a ton of cast iron, mostly very old...still cookin'
        G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
        '60's Revere Ware (Mom's), + others found elsewhere
        60's CorningWare 10-cup percolator (Mom's) Daily driver
        50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
        Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
        Tramontina 6.5 qt Dutch Oven

        Cutlery, etc.:
        Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
        Dexter 12" slicing knife, 6" Sani-Safe boning knife
        Smith's Tri-Hone Natural Arkansas Knife Sharpening System
        Multiple steels, from all over the planet
        Crock sticks
        Diamond stones, various
        Lansky Sharpening System

        Tableware
        Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
        Dinner: Guests: Washington Forge, Town and Country
        Fancy / Formal: Family silverware

      #3
      Looks/sounds DELICIOUS!!!
      (Of course, I'm originally from MO)

      Comment

      • Oakgrovebacon
        Club Member
        • Apr 2016
        • 1733
        • South central Illinois

        #4
        Looks very familiar, I have had them that
        way for as long as I can remember. Great looking In your pics.

        Comment

        • dshaffes
          Charter Member
          • Jan 2015
          • 261
          • NJ

          #5
          Love St. Louis pork steaks. My father in-law taught me that method, except he would sear them again at the end of the cook right before serving. Also, he would often use a local BBQ sauce called Maul's in combination with beer (Bud, of course) for the braising liquid ...delicious!

          p.s. - I totally agree that St. Louis is underrated and gets overlooked as a BBQ town.

          Comment

          • DWCowles
            Founding Member
            • Jul 2014
            • 9760
            • Smiths Grove, Ky
            • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

            #6
            Looks great!

            Comment

            • LA Pork Butt
              Charter Member
              • Dec 2014
              • 4572
              • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

              #7
              I do a lot of Boston Butts and have been meaning to try those steaks. You are giving me motivation.

              Comment

              • Greatplainsbrewer
                Founding Member
                • Jul 2014
                • 69

                #8
                More of a KC bbq guy but these are good. Asked my local meat cutter to slice a pork butt up like this. He’d never heard of such a thing but he did it. That’s been almost a year ago and now he runs specials on pork steak. Bbq’d one last night and they are good

                Comment

                • Mr. Bones
                  Birthday Hat Master
                  • Sep 2016
                  • 7877
                  • Kansas Territory
                  • Grills / Smokers
                    *********************************************

                    Kingsford 24" grill (Free) 'Billy'
                    Brinkmann Smoke n Grill
                    Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
                    Weber 18" Kettle ($30 CL) 'Lil' Feller'
                    Weber Smokey Joe ($25 CL) 'Lil' Brother'
                    Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
                    Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
                    Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
                    Weber 22.5 OTS DO Code Black ($15 CL)
                    Weber 22.5 OTS E Code Black ($20 CL
                    Weber 22.5 OTS EE Code Black ($20 CL

                    Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
                    Weber "H" Code 18.5" WSM '86 ($75 CL)
                    Weber " " Code 18.5" WSM

                    Weber 26.75, $199 NFM clearance !!!
                    Weber SJS AH 'Lil' Brother'
                    Weber SJS AT 'Lil' Sister'
                    Weber SJS DE Code (FREE) 'Lil' Helper'
                    Weber SJG M Code 'Lil Traveller'
                    Weber SJS AH Code 'Kermit'
                    (Lime Green)
                    Horizon 20" Classic, w/baffle/tuning plate (FREE)
                    Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



                    Thermometers:
                    *********************************************
                    Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
                    Maverick ET-732, (Black)
                    Thermopops, (Red, Yellow, Green)
                    ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
                    Blue ThermaPen Mk4
                    Orange Thermapen Mk4
                    Pink Thermapen Mk4
                    ThermoWorks IR-GUN-S
                    ThermoWorks Smoke
                    ThermoWorks Open Box Smoke
                    4 Pro Series cable extensions
                    Smoke Gateway

                    Accessories:
                    *********************************************
                    2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
                    BBQ Vortex, 2 Hovergrills, Top Deck
                    Warming shelf
                    MyWeigh KD-8000Kitchen Scale
                    Backyard Grill marinade injector
                    Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
                    Bear Paws
                    Meat Rakes
                    BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



                    Cookware:
                    Probably a ton of cast iron, mostly very old...still cookin'
                    G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
                    '60's Revere Ware (Mom's), + others found elsewhere
                    60's CorningWare 10-cup percolator (Mom's) Daily driver
                    50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
                    Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
                    Tramontina 6.5 qt Dutch Oven

                    Cutlery, etc.:
                    Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
                    Dexter 12" slicing knife, 6" Sani-Safe boning knife
                    Smith's Tri-Hone Natural Arkansas Knife Sharpening System
                    Multiple steels, from all over the planet
                    Crock sticks
                    Diamond stones, various
                    Lansky Sharpening System

                    Tableware
                    Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
                    Dinner: Guests: Washington Forge, Town and Country
                    Fancy / Formal: Family silverware

                  #9
                  Indoors, my Ma used ta simmer/braise (in bbq sauce/juices) these up in a CI skillet, then finish under th broiler...Yum!
                  Out of doors, jus like above, only we had charcoal and/or wood cookers...
                  Last edited by Mr. Bones; February 26th, 2018, 07:38 PM.

                  Comment


                  • texastweeter
                    texastweeter commented
                    Editing a comment
                    ditto
                • Stevo
                  Club Member
                  • Jul 2016
                  • 483
                  • Georgetown, TX
                  • Cookers:
                    • RecTec RT-590 Stampede Pellet Grill
                    • RecTec RT-B380 Bullseye Pellet Grill + GrillGrates
                    • Camp Chef PG24 DLX Pellet Grill
                    • TL-20 Offset Smoker from Texas Longhorn BBQ Pits
                    • Weber Genesis E310 Propane Grill with GrillGrates
                    Accessories:
                    • A-MAZE-N Smoke Tubes
                    • Thermoworks Thermapen Mk4
                    • Thermoworks Smoke Cooking Alarm
                    • Thermoworks Big & Loud Timer
                    • IR surface temp probe

                  #10
                  Those looks yum!

                  I don't know if this is the same thing, but Malcom Reed did some grilled pork steaks that looked great.

                  https://www.youtube.com/watch?v=wRXhFktgMGM&t=61s

                  Comment

                  • Pirate Scott
                    Club Member
                    • Mar 2017
                    • 1340
                    • Clay, New York
                    • - Plain old Charbroil Charcoal Grill
                      - 26" Weber Kettle
                      - Jack Daniels No7, Four Roses

                    #11
                    Looks great!

                    Comment

                    • Sweaty Paul
                      Founding Member
                      • Aug 2014
                      • 1125
                      • Hays, KS
                      • Green Mountain Grill - Jim Bowie
                        (I've never regretted having too much grate space).

                        Weber Genesis Gas grill
                        Weber Kettle grills x 2

                      #12
                      Looks delicious

                      Comment

                      • Mr. Burns
                        Club Member
                        • Feb 2016
                        • 30
                        • Springfield

                        #13
                        Mauls was a big deal in St. Louis for a while. I think it was also the first commercially distributed BBQ sauce in the U.S. There was a scare recently because the business was sold and production temporarily stopped. My dad back in the day would buy it in big 1 gallon glass jugs.


                        Originally posted by dshaffes View Post
                        Love St. Louis pork steaks. My father in-law taught me that method, except he would sear them again at the end of the cook right before serving. Also, he would often use a local BBQ sauce called Maul's in combination with beer (Bud, of course) for the braising liquid ...delicious!

                        p.s. - I totally agree that St. Louis is underrated and gets overlooked as a BBQ town.

                        Comment

                        • Bob's BBQ
                          Club Member
                          • Jan 2016
                          • 486
                          • Wisconsin

                          #14
                          Any other seasonings other than the braising liquid?

                          Comment

                          • Mr. Burns
                            Club Member
                            • Feb 2016
                            • 30
                            • Springfield

                            #15
                            No, I personally don't put any on them but you definitely could. I have seen people occasionally pour beer on the pork steaks before they go in the sauce. Salt and pepper could be a good addition but I just haven't bothered.

                            Originally posted by Bob's BBQ View Post
                            Any other seasonings other than the braising liquid?

                            Comment

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