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.
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.
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