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St. Louis Pork Steaks

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  • dshaffes
    Charter Member
    • Jan 2015
    • 278
    • NJ

    #16
    I'll throw some BBQ Rub on the Pork steaks prior to searing.

    Comment

    • jgg85234
      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

      #17
      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


      Comment

      • jgreen
        Charter Member
        • Oct 2014
        • 2738
        • Winnipeg Manitoba Canada
        • 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

        #18
        You just gave me something new to try. Thanks for the recipe. I will definitely do that soon.

        Comment

        • btuckertx
          Charter Member
          • Apr 2015
          • 80
          • SW Oklahoma
          • Weber 22.5" Grill
            Weber Silver Genesis Gas Grill
            Tejas Offset Firebox smoker

          #19
          Originally posted by Mr. Burns View Post
          Another image from my cook.
          Have tried these a few times in the past, always came out dry. Can't believe I didn't think of braising in sauce and beer (and some cider vinegar?). Will let you know how they turn out tomorrow night.

          Comment

          • jgg85234
            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

            #20
            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

            Comment

            • Buck Flicks
              Club Member
              • Jul 2017
              • 341
              • Dee Eff Dub, TX

              #21
              I go to St Louis once a year (live in Dallas area) and we hit a BBQ joint at least once over the 3 day weekend. We wen to Salt + Smoke last year and it was outstanding. Excellent Q and the best whiskey selection I've ever seen at a restaurant.

              Comment

              • Frozen Smoke
                Club Member
                • Nov 2017
                • 1528
                • Northern Mn

                #22
                Good post always nice to get new ideas. I bet these would benefit from being brined first.

                Comment

                • DaveP
                  Club Member
                  • Dec 2018
                  • 14
                  • St Louis, MO

                  #23
                  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.

                  Comment


                  • treesmacker
                    treesmacker commented
                    Editing a comment
                    So, where are your pics?

                  • Donw
                    Donw commented
                    Editing a comment
                    I think I’m going to be eating a lot more pork steaks soon. One of my grandsons is enrolling at WUSL in the Fall.

                  • Potkettleblack
                    Potkettleblack commented
                    Editing a comment
                    Your profile already shows your support Donw. And it’s always WUSTL. MBA 2005.
                • Old Glory
                  Club Member
                  • Feb 2018
                  • 1204
                  • Northshore MA
                  • Weber Summit Charcoal Grill
                    XL BGE
                    DCS Gasser
                    Humphrey's Cabinet Smoker
                    Weber Performer

                    Slow & Sear
                    Vortex
                    Ceramic Grill Store Reducer Ring
                    Woo Rig;
                    Adjustable Rig
                    BGE Pizza Stone
                    FireBoard
                    Pit Bull Fan
                    Griddle Store Griddle

                  #24
                  Thanks for posting now I have another thing to try!

                  Comment

                  • Potkettleblack
                    Club Member
                    • Jun 2016
                    • 1978
                    • Beautiful Downtown Berwyn
                    • 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

                    #25
                    Snoots over steaks. But nice cook.

                    Comment

                    • Red Man
                      Club Member
                      • May 2018
                      • 1227
                      • Western Washington

                      #26
                      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!

                      Comment

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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)
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