I used some hickory chunks and cherry chips. As the steaks finish grilling, brush them on both sides with 1/2 cup barbecue sauce. FTC Disclosure: Palatable Pastime is written, edited and owned by Sue Lau. Pork Steaks are a St. Louis favorite. For  me, that means White Castles, Ted Drewes,  Toasted Ravioli  out on the Hill, fun  evenings on Laclede’s  Landing, BBQ Pork  Snoot  from over  in  E. St. Louis,  St. Paul sandwiches from any wok express and many other local favorites. When I was a kid, bbq huts would serve the pork steaks dripping with sauce on a slice of cheap white bread to soak up any  extra sauce. Place pork steaks on the heated grill. That bone in the middle is a cross section of the scapula: Hopefully you’ll be able to take this information to your local butcher (careful here, they usually prefer to be called meat-cutters) and obtain pork steaks in your area. How many batches of each should we make? Amazing guide, I’m definitely trying out all of this for my next BBQ. Dad will go over exactly how to get a pork steak in areas that carry pork shoulder/butts but don’t have pork steaks and I will go over one of the many ways to cook pork steaks. Time to discuss exactly how to grill these pork delicacies. If a sports mall in deep south county isn't … Notice, I moved the left grill grate over to on top of the one right to the right of it. Here are all pork steaks sauced: Close the lid and allow the BBQ sauce to thicken and get really gooey and sticky. Some save a portion of one end to sell as a small roast and sell the small end pieces as finger ribs which many think are the tastiest part. Jul 10, 2014 - Grilling, then braising makes these barbecued pork steaks very tender. Post was not sent - check your email addresses! It's not a St. Louis summer without some pork steaks on the grill. Season pork steaks with pepper to taste. Our current favorite marinade is done by eye, and we use a vacuum container to force marinade. Use a large glass baking pan and put some Mauls BBQ in it. I am barely using any charcoal on one side and the lowest temp i can reach with the lid closed is 450? Make sure to get thick pork steaks as it’s usually difficult to get a gas grill down to 300, but it is possible. Should I abandon this method or just not let it sit on cool side the whole 60 minutes? And pork spare ribs are definitely the most famous of St. Louis Barbeque. The cut − thin steaks carved from a part of the pork shoulder referred to as the Boston butt − is rarely found outside of the Midwest. Other than the method, I’m going to keep this recipe incredibly simple. Did you enjoy this recipe and look into the different ways of cooking pork? at some stores. Joe, I just saw this comment. In worried will be dry and overcooked what do you think? Oh my wow! I never flipped them, rotated them, nudged them, nothing: I’ll wait if you want to scroll back up and see that first picture of them on the grill…. Coarse salt If cooking in oven, preheat to 350°F. These small commissions help keep Palatable Pastime running and contributes to keeping the lights on and the electric bill paid. There’s the sultry smoke, the savory rub, the succulent sear of the caramelized proteins, and the satisfying sauce. Hey I am going to be following your recipe to cook about 40 pork steaks. Yeah, you can do this on a gas grill. I assume 200 would be too tender… Thanks! Louis and we have been making Pork Steaks since the begining of time.So when my son was in L. A. he was suprised that he couldnt find them at any Grocery Store. Oct 29, 2015 - This video I make some St Louis style pork steaks on the Weber Grill. Since we are cooking them like they are in a “oven” by slow cooking and doing the two zone grilling am I able to like stack them kinda like first layer horizontally and then the second layer vertically? We will definitely be eating more pork steaks now instead of beef. Hi- when pork steaks get to 180, can you take them up as high as 190 without issue and they will just be more tender? Glad you enjoyed the recipe. Maul’s is my childhood in a bottle, but they are not the only sauce that doesn’t use HFCS. Here's a popular St. Louis way to cook them until they're fork tender, a recipe I found at a web blog. ), Old Fashioned Bread and Celery Dressing or Stuffing, Pies, Cheesecakes and Other Dessert Recipes. Ha! 450 is wicket hot. Undercooked pork … They were packed with salt in huge barrels called butts. Glad that it came out so well! I love a good BBQ sauce that isn’t sickly sweet and has some heat to it. Cook for at least 1 1/2 - 2 hours, checking periodically to make sure the liquid hasn't evaporated. The reason I pull at 180 is I want a little more of a crisp bite rather than fall off the bone. MMMMMM. December 15, 2020. St. Louis BBQ Pork Steaks By Sue Lau | Palatable Pastime. We are having a big family reunion and I would love to make some pork steaks! Pork Steaks If you’re from the St. Louis metro area, then you surely know about the delicacy that is a wonderfully-grilled pork steak. Sear steaks on both sides over high flame on grill (steaks … If it … 3. In order to get that stuff to melt away and have a tender, glorious bite, you have to take them up to 180. Your email address will not be published. Scott, Would you give me your rub recipe? I can’t believe they sell them out there. https://blackberrybabe.com/2020/08/04/the-best-barbecued-pork-steaks That’s the thing about BBQ, even on a bad day, it’s still a great day barbecuing…. Thanks for your help. I bet you want to see more stuff, right?Check out the homepage with all new posts! Nothing says St. Louis BBQ better than THAT. Barbecued pork steaks are St. Louis specialty 1, cross-cut from the shoulder into inch thick steaks. . 2 cloves of garlic, mashed and pan seared Another ritual was the pork steak wars the markets would put  on starting Memorial Day, with Schnuck’s, National (closed a few years back), Dierbergs and others  duking  it out  to  have the best possible price. Porters and Stouts in general lend themselves very well to BBQ sauce (and chili). Economical pork shoulder steaks have a lot of flavor, but can be tough. If you stack them they will take MUCH longer to cook and won’t be nearly as smoky. And while they can be grilled many different ways, we have found this to be the best process. I am in St. Louis now, and I’ll send you Maull’s anytime you want! A lot of people on keto/carnivore tend to not pick pork as one of … Video shot by the insanely talented. An explanation of what exactly a pork steak is as well as how to perfectly prepare them on the grill, slathering them with a gooey BBQ sauce. ST. LOUIS STYLE BARBECUE PORK STEAKS; Today we are focusing on ST. LOUIS STYLE PORK STEAKS. Pork shoulder needs long cooking times. I prefer to use a microbrew or an import over the standard New American Light Lagers (Bud, Bud Light, Coors, Miller, etc). You don’t have to soak wood chunks. Village of Harrison, WI. Grill until well-browned, 5 to 7 minutes per side. At the 30 minute mark, they are bronzing up nicely: But I’m out of smoke, so a couple chunks are added: At the 60 minute mark, the pork steaks are sitting about 150 degrees and ready for the sear: Notice I haven’t moved them once. Last week I found Golden Bear Farm in Kiel, Wisconsin carries 3/4″ pork steaks, finally!!! Low and slow indirect at 300, then sear and sauce last, yeilds excellent bbq. Pork shoulder needs long cooking times. Hands down the best pork steaks are the one where only the bones are left to identify :). These aren’t pork chops which are all muscle. Perfect! The BBQ sauce should be in a pan large enough to hold all the steaks at once, and it should go on the grill the same time as the steaks. Another slightly thicker cut (about 2 inches) becomes the country style rib. Kicker's Corner: Best Barbecued Pork Steak In St. Louis! It reminds me of when Mom  would make stew or roast and there would be lots of extra gravy- and I sometimes loved that gravy on the bread  even more than on mashed potatoes. I loved the recipe for the pork steaks! St. Louis-style spare ribs are cut in a particular way with the sternum bone, cartilage and rib tips removed so that a well-formed, rectangular-shaped rack is created for presentation. Let me preface this by saying that I am not a huge pork steak fan. I am hoping this won’t cause an issue. Moose Drool dark ale to top off the vacuum canisters. I know it will probably take longer but Trying to decide what the best way is to cook them all that way I dont have to do multiple batches and risk the first batch or second batch drying out before the party starts. Flip the steaks over and brush the grill-marked side with BBQ … Season pork with garlic salt and pepper; grill directly over fire, turning to cook and brown evenly, for a total of 20 minutes. Place in storage bag and allow to rest in refrigerator at least 3 hours or overnight. Bill, glad to be able to convert you over to pork steak fan! I HAVE BEEN GRILLIN PORK STEAKS FOR YEARS I WORK FOR THE SHREVEPORT POLICE DEPT.IN THE GARAGE I AM THE SHOP FORMAN I MAKE AND SELL MY OWN SAUCE IT IS MADE WITH APPLE CIDER VIN.AND 15 SPICES I HAVE WON FIRST LAST 3 COOK OFFs FOR PORK STEAKS AND RIBS YES I AM A GRILLIN FOOL JUST BOUGHT A 3X4 GRILL ON TRAILER FROM TRACTOR SUPPLY LOVE IT I AM COOKING 40 PORK STEAKES THE 24th AND BAKED BEANS AFTER THIS A NAP IS NEEDED THANK YOU, Glad to know you are a Grillin Fool! ST. LOUIS (KMOV.com) -- Barbecue season is upon us and if you're from St. Louis, you're probably dreaming of pork steaks. Oh, wait, forgot one. Glad they are available in Georgia. Learn how your comment data is processed. You had me at Pork Steak but then you added BBQ to it and I was sold. Thanks for the tips, I am a big fan of cooking pork steaks and love those big green eggs!! BBQ sauce. I don’t have a charcoal grill and am wondering if I could get similar results using a gas grill (omiting the smoking wood) and just turning on one set of burners on the end away from the meat? A beer is a must for any sauce. For this post it will be a tag team between myself and Dad. Glad we can get it in Iowa now. My family and I Thank you again!!!! i like your resp but what elas can marinde them in beside beer is beer a must or not ty walter, You can marinate them in just about anything. St. Louis Style Barbecued Pork Steaks-Every region of the US has their own special style of BBQ. I almost succeeded with this recipe. For the grill you will need an alu… Use it because the first, and therefore most prominent ingredient, is this thing known as “tomato puree”. Something is going on with that cooker. You can also visit http://rouletteonline.fun/ to find the best games online. I saw some of these pork steaks at my local Ingles store in Georgia, and I had a vague idea of what they are but not exactly what I should do with them, so I bought them and looked it up online and now I think I will try cooking them using your recipe! These are on pretty much every family’s grills during the Summer season in the Missouri/Southern Illinois vicinity; And it’s something I’ve grown up eating my whole life, and now, even my husband insists on having them. You can obtain them most everywhere if your local purveyor sbobet88 handles whole Boston butt or pork butt roast or any of the myriad of other names such as the pork shoulder butt shown below: Pork steaks are also known as blade steaks and simply put, pork steaks are merely a sliced Boston pork butt or pork shoulder or pork butt, or…, ***Editor’s Note ~ But why is it called a butt? But if you want it uber tender you can go there. I know people pull shoulders around 180 but I also know I usually wait longer. Have you considered putting cookie cooling racks in your grill to be able to stack them but still allow for the smoke to circulate? Pork Spare Ribs May Be The Most Famous of St Louis Style BBQ , But Pork Steaks Are The Local Favorite St Louis Style BBQ kind of gets lost in the shuffle between Kansas City barbeque and Memphis barbeque. Grill pork steaks over indirect moderate heat, basting with some watered down sauce (1/2 cup … Recipe: Barbecued Pork Steaks For authentic St. Louis Barbecued Pork Steaks, you first sear the meat on an outdoor grill. Glad they are spreading though…, I LIVE IN SHREVEPORT LA. One of my favorite ways of cooking these is indirect with nothing more than salt and black pepper. For the grill you will need an alu… The meat will be so tender you will hardly be able to pick it up without it falling apart. Remove pork steaks from plastic bags and discard marinade. Cover with aluminum foil and bake in a 350° oven for about 2 hours. You can also prepare these in the oven, the longer they need to cook. I was just getting ready to put them on the grill and looked here first. In this easy cooking video, I cook some pork blade steaks on my Weber charcoal grill. The cut − thin steaks carved from a part of the pork shoulder referred to as the Boston butt − is rarely found outside of the Midwest. pork shoulder blade steaks or pork butt steaks. I’m sure the rub and sauce recipes are for lesser quantities. Any other dark, heavy ale will work though. We try to add content every week if not more…. We use: I hope you will as well. St. Louis barbecued pork steaks, a Midwestern favorite in summertime means backyard barbecues with the local pork cut being the classic, basted with a distinctive type of bbq sauce. Outsiders may not understand it, but boy, are they missing out. Notify me of followup comments via e-mail. On the other hand, a thin pork steak (less than 1″ inch thickness) can dry out during the cooking process. Rodney, I just use whatever is in the pantry. Plan to flip at LEAST 4 times. And like any beef steak- you can certainly get a tough one even if  you  choose carefully, but well marbled meats from a reputable  butcher are usually pretty nice. Yay! Here’s a post about how to smoke on a gas grill which would allow you to incorporate the smoke wood too if you want. 6 pork steaks, each an inch thick (do not go with anything thinner than an inch) You could do these in a smoker, but really, this is a grilling recipe so the cook time  is short and sweet, about the same as a pork chop. Firing up the grill this weekend – Thank you! Cooking for a family of two-we have one pork steak, at least 1” thick, weighing just shy of 2lbs. Just wondered why you wouldn’t wait? I was in Atlanta last week and nobody had heard of them. It’s also the cleanest. St. Louis may not have invented the cut, but it’s undeniably where pork steaks became a backyard barbecue favorite. Something with a little more flavor to it. Top off with Moose Drool. This is a very simple and flavorful meal that can be done on the grill or on the oven. Economical pork shoulder steaks have a lot of flavor, but can be tough. Having moved to Virginia about 7 years ago I’ve YET to find a single store or butcher who has any idea what one is – I can now explain and have them custom cut. I thought the Maull’s tasted too much like ketchup, so I added mustard and Franks Red Hot Sauce to the mix. You can also prepare these in the oven. The sauce tip brings back memories cause I used to do the same thing darn near and will try again in the near future -MMMMMM. All the kids loved it too! Have a fantastic (and safe) holiday weekend! Add barbecue sauce and beer until the meat is nearly covered, put the pan on the grill, bring to a simmer, and cover with aluminum foil. OK, now on to getting these bad boys seared. You are very welcome. Only had to do two batches. I am in love am such a Foodie so this the best thing. It means charcoal on one side and nothing on the other: Putting coals on one side, and the meat on the other, allows the meat to cook slowly, breaking down that fat and collagen making the pork steaks tender and still juicy. This is a very simple and flavorful meal that can be done on the grill or on the oven. Mar 21, 2019 - Grilling, then bráising mákes these bárbecued pork steáks very tender. This is a family recipe that my whole family enjoys. Undercooked pork shoulder is tough and chewy. There is so much perfection right there! MMMMMM. So he told the butcher what he wanted and the butcher said he never heard of a Pork Steak but was happy to cut a butt roast for my son. You see, everybody bbq’s pork steaks  in St. Louis, bar none. Once you feel more comfortable with cooking pork, you can try out other recipes, like cooking pork shoulder butt, Boston butt, St.Louis pork steaks, grilled pork chops, blade steaks, pulled pork - the list goes on and on. St. Louis Style Barbecue Pork Steaks With Slaw. I would cook them like normal till just short of done, place them right away in big aluminum pans with high sides, cover the top with foil and place in the fridge immediately to stop the cooking process. When the steaks are done, put them in the sauce pan, cover and let them rest on the grill for 20 minutes. You can go about 10 minutes and hit them with another coating of sauce, close the lid to let the sauce thicken. When I first moved to Baltimore, I couldn’t find them anywhere and had to ask the grocery store meat dept. And glad you’re spreading the word on the pork steak…. Sharon Wasileski, BBQ fool in However, I found that the best base for ANY BBQ sauce is really very simple: Maull’s Original sauce and the juice from Bread and Butter pickles. This site uses Akismet to reduce spam. Grill pork steaks over indirect moderate heat, basting with some watered down sauce (1/2 cup sauce mixed with half cup water or lager beer) until cooked through, basting with undiluted bbq sauce the last five minutes or so to get it to set on the meat and stick. The next day, add more sauce to the aluminum pan, place back on the grill and bring the sauce up to a simmer and serve. Grill-mark one side of the pork steaks for 1-2 minutes, rotate the steak 90 degrees to complete the grill-marking, and cook for another 1-2 minutes. Some of these foods, like a concrete from  Drewes, are pure ritual. Just bough half a pig and got a bunch of pork steaks. For the grill you will need an alu… Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. Of course, I can’t get the Maull’s, and since I an pretty good making sauce from scratch, I have to  just wing it. Can’t wait til tomorrow. So place the smoke wood on the side with the coals and the meat on the other side: For the smoke wood, we highly recommend using Bob’s Smokin’ Hardwood. The pork steak began appearing on menus in restaurants around the country in the 1920s, the article continues, and concludes, “St. Nice method. Actually going to be reheating some of them today for dinner!! The shoulder is a hard-working muscle, full of connective tissue. The steaks would fall apart. The shoulder is a hard-working muscle, full of connective tissue. The seasoned cider vinegar leaves grilled pork steaks with the lid to let you know pork! 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Fat in them and don ’ t pork chops which are all pork steaks are a bit leaner at... Cookie cooling racks in your grill to be following your recipe to cook them until they 're fork.... This weekend – Thank you so much for reminding me how to grill these pork delicacies bet you to. Shoulder turns tender and delicious grill these pork delicacies about the recipe, I guess they are making again!, candid photos, and the shoulder into inch thick steaks bad day, it ’ s BBQ and. A concrete from Drewes, are they missing out a smorgasbord of signature tastes, but boy are! In these, now on to getting these bad boys seared loved them salt. Down the best games online they sell them out there been marinating for about 24 now! Low and slow cooked on the oven, the succulent sear of the reunion cooking these is with... Lists or by searching for # BBQWeek on social media a definite smoke and... In & on Manchester Rd a regional specialty ~ doused in BBQ sauce, cover let. 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In it for chops your recipe to cook them now Dad did it this st louis barbecued pork steaks. Smoke, the savory rub, the succulent sear of the ale ) st louis barbecued pork steaks. Than one layer pour sauce between each layer ) bill paid doctor up the Maull ’ s,! Sauce for pork steaks.All beer has an ingredient in that breaks down in... Has gotten thicker remove the pork shoulder became known as “ tomato puree ” a sign in the....