I'll throw some BBQ Rub on the Pork steaks prior to searing.
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St. Louis Pork Steaks
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Charter Member
- Nov 2014
- 738
- Gilbert, AZ (Suburb of Phoenix)
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*Cooking Equipment
Kamado Joe Classic in Eucalyptus Table (2016)
Kamado Joe Joetisserie (2017)
Weber 22.5" Kettle (K Date Code - 1988) Wooden handles/wood side table
Adrenaline BBQ Company Slow n Sear #61
Adrenaline BBQ Company Drip n Griddle
Weber Smokey Mountain 14.5" (2014)
*Controllers
Flame Boss 200
*Thermometers
Thermapen MK4 (Red)
Thermopop (Red)
Thermoworks TW8060 with grill and meat probes
*Favorite Whisky - Knockando Speyside Single Malt
*Favorite Red Wine - Clos du Bois Marlstone
*Favorite White Wine - Sonoma Cutrer Chardonnay
*Favorite Beer - Budweiser Budvar (Czechvar in the US) frisch vom fass
*Favorites to grill - New York Strips or Top Sirloins, pizzas are fun too
*Favorites to smoke - Baby Back or St. Louis Ribs, Pork Butts, Standing Rib Roast, Strip Loin Roast, Tri-Tip, Chicken, Turkey, Pork Loin, Cornish Hens
Safeway had them on sale. Since my wife is from St. Louis, she wanted to try some. I've tried a few times in the past, and she said they tasted like Pork Chops. Since her parents always burned them to death her memory is from restaurants, not home cooking.
Studied recipes yesterday, and added one ingredient to what I've done before.
Apple Cider Vinegar mixed into the BBQ sauce that I used to baste the steaks.
She said that these were really good (she ate a lot more meat than normal). And, they had the right flavor for authentic St. Louis pork steaks. So, the secret ingredient is Apple Cider Vinegar
Direct heat on my KJ Classic with the grills in the top position. Moved them down and turned on the fan at the end to give the steaks a slight sear. Cook at about 275 on the built in thermometer. Actually, I took the steaks off while the fan revved up the coals.
No pictures, as I didn't think it was going to be a memorable dinner. But, there's 2 more in the freezer, so when I cook them I'll be sure to record the event.
Best regards,
Jim
- 1 like
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Charter Member
- Oct 2014
- 2738
- Winnipeg Manitoba Canada
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Cookers:
Broil King XL
Broil King Smoke
Weber Kettle 26
Grilla Pellet smoker
Capital 40 natural gas
Napoleon Pro 22 kettle
Thermometer:
Maverick 733
Thermapen (ok..4 thermapens)
Thermo works DOT (or two)
Fireboard (probably my favourite)
Thermworks Smoke (or two)
Accessories:
SnS (original, plus and XL)
DnG pans, 6 or 7 of these
Vortex
Grillgrates
and, maybe some other toys as well
- 1 like
Comment
-
Charter Member
- Nov 2014
- 738
- Gilbert, AZ (Suburb of Phoenix)
-
*Cooking Equipment
Kamado Joe Classic in Eucalyptus Table (2016)
Kamado Joe Joetisserie (2017)
Weber 22.5" Kettle (K Date Code - 1988) Wooden handles/wood side table
Adrenaline BBQ Company Slow n Sear #61
Adrenaline BBQ Company Drip n Griddle
Weber Smokey Mountain 14.5" (2014)
*Controllers
Flame Boss 200
*Thermometers
Thermapen MK4 (Red)
Thermopop (Red)
Thermoworks TW8060 with grill and meat probes
*Favorite Whisky - Knockando Speyside Single Malt
*Favorite Red Wine - Clos du Bois Marlstone
*Favorite White Wine - Sonoma Cutrer Chardonnay
*Favorite Beer - Budweiser Budvar (Czechvar in the US) frisch vom fass
*Favorites to grill - New York Strips or Top Sirloins, pizzas are fun too
*Favorites to smoke - Baby Back or St. Louis Ribs, Pork Butts, Standing Rib Roast, Strip Loin Roast, Tri-Tip, Chicken, Turkey, Pork Loin, Cornish Hens
Definite on the apple cider vinegar. Wife is absolutely certain that's what made the authentic taste she remembers. They were good.
Best regards,
Jim
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St Louis native here and grew up on pork steaks. It was about the only thing my dad grilled. As a kid I didn’t know you could grill anything else! My dad grilled directly over lump charcoal and cooked them to death. Braising in pan was for the winters when it was too cold to grill.
Even though the Mauls warehouse was in my backyard, my mom made up a doctored Open Pit recipe that I never got. Now I season with salt and paper about an hour before putting on the Traeger at 250 for hours and half or so (depending on thickness). Keeps them moist without braising. Then slather the sauce for another 20 minutes or so. Now my favorite prepared sauce is Sweet Baby Ray’s original.
Pork steaks remain one of my favorite meats.
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Club Member
- Jun 2016
- 1978
- Beautiful Downtown Berwyn
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Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
Thermometers: Thermapen / iGrill 2 / Fireboard
For Smoke: Chunks / Pellet Tube / Mo Pouch
Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
Disqus: Le Chef - (something something something) - it changes
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I love searing then braising pork steaks. I usually do it in my CI skillet. I’ve never used bbq sauce. I usually do it for a pasta or rice dish. I might braise with some onions, peppers, garlic, mushrooms, maybe some chicken stock or Marsala wine, red wine vinegar or apple cider vinegar or any other flavorful liquid. They come out great!
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Announcement
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Meat-Up in Memphis 2021
SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
Click here for details. (https://amazingribs.com/memphis)
Click here for details. (https://amazingribs.com/memphis)
See more
See less
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