Just bough half a pig and got a bunch of pork steaks. http://grillinfools.com/blog/2013/05/18/how-to-smoke-on-a-gas-grill/. Economical pork shoulder steaks have a lot of flavor, but can be tough. Village of Harrison, WI. You can also prepare these in the oven. Top off with Moose Drool. Pork Steaks are a St. Louis favorite. Thank you for your continued support! Depending on the size of your steaks, you may require more than 4 Tbsp. Both had all the great flavors and everyone loved them. Just wondered why you wouldn’t wait? Here are those beautiful pork steaks laid out on a platter: After hitting one side with a healthy coating of salt, season with the BBQ rub: Flip them over and repeat the process on the other side: Now, head out to set up the grill for two zone/indirect grilling. nice thing to read,, just to share my experience an hour soak in a salt and sugar solution reshapes the proteins in the meat in such a way that they retain moisture better when cooking. Serves 4. Season pork with garlic salt and pepper; grill directly over fire, turning to cook and brown evenly, for a total of 20 minutes. Transfer steaks to pan with sauce, cover with foil, and place pan on grill. This is a very simple and flavorful meal that can be done on the grill or on the oven. 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. And what does Boston have to do with it? I loved the recipe for the pork steaks! Another slightly thicker cut (about 2 inches) becomes the country style rib. Which, if I am honest about it, I really would rather do anyway. Season pork steaks with salt, pepper, and garlic powder or bbq rub. ST. LOUIS STYLE BARBECUE PORK STEAKS; Today we are focusing on ST. LOUIS STYLE PORK STEAKS. I ended up just getting a few grills going on at once. Pingback: Tropical Cheesecake Bars • Family Around the Table. The prevalence of the pork steak … You can also prepare these in the oven. My biggest mistake is reading this article on an empty stomach, ha-ha. I’m sure the rub and sauce recipes are for lesser quantities. This site uses Akismet to reduce spam. They end up being super tender. You had me at Pork Steak but then you added BBQ to it and I was sold. I was so thrilled to find this! With the backlash against HFCS, I would assume there are more two but that’s the only one I can think of off the top of my head…. 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. For the most complete list on the internet of smoke woods and what meats they pair well with, click this link. Perforate the pork steaks. Yeah, you can do this on a gas grill. at some stores. I gave this a try last night with three 1 inch thick pork steaks. They turned out amazing!!! Just to get that middle ground between shoulder and chop? St. Louis Style Barbecue Pork Steaks With Slaw. Moose Drool can be found @ Schnuck’s. It’s also the cleanest. Glad they are available in Georgia. Reverse Sear Tomahawk Ribeye on a Cast Iron Pan, Grilled Bone in Pork Chops Stuffed and Topped with Apples, An Alternative to the 3-2-1 Method for Grilling Ribs, 6 pork steaks, each an inch thick (do not go with anything thinner than an inch), Season the pork steaks with the salt and BBQ rub, Prepare the grill for two zone or indirect grilling with coals and smoke wood on one side and nothing on the meat on the other, Place the seasoned pork steaks on the side of the grill with no heat, toss on a chunk of smoke wood or wood chips and close the lid, After sixty minutes (or the pork steaks reach 150 degrees internally - whichever comes first), stoke up the hot side and give the pork steaks a quick sear on each side, Place the pork steaks back on the side with no heat and slather both sides with BBQ sauce and close the lid for 15 minutes, Slather with more sauce and close the lid for another 15 minutes, Optional: repeat the slathering and lid closing one more time, Otherwise, remove from the grill, allow to rest for a couple minutes and serve. What is that? I assume 200 would be too tender… Thanks! We are having a big family reunion and I would love to make some pork steaks! Required fields are marked *. Just to let you know, no one from St. Louis calls st. Louis “St. I love a good BBQ sauce that isn’t sickly sweet and has some heat to it. I just looked and saw they are making it again. You can also prepare these in the oven. ✔️ Thanks for your help. And while they can be grilled many different ways, we have found this to be the best process. Glad they are spreading though…, I LIVE IN SHREVEPORT LA. I grew up in Southen Illinois and this was a summer staple for us. Glad you enjoyed the recipe. There is no way to slow cook at 450. Transfer steaks to pan with sauce, cover with foil, and place pan on grill. They were packed with salt in huge barrels called butts. Undercooked pork … In this easy cooking video, I cook some pork blade steaks on my Weber charcoal grill. ST. LOUIS (KMOV.com) -- Barbecue season is upon us and if you're from St. Louis, you're probably dreaming of pork steaks. Pork shoulder needs long cooking times. ***Editor’s note – now Scott takes over with the cooking of the amazing pork steak. Especially the “sauscy” ones. Pork shoulder needs long cooking times. 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. Should I abandon this method or just not let it sit on cool side the whole 60 minutes? Firing up the grill this weekend – Thank you! 450 is wicket hot. For the grill you will need an alu… Will it? 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. There’s the sultry smoke, the savory rub, the succulent sear of the caramelized proteins, and the satisfying sauce. Economical pork shoulder steaks have a lot of flavor, but can be tough. The pork steak began appearing on menus in restaurants around the country in the 1920s, the article continues, and concludes, “St. A pork steak, also called Boston butt or pork blade steak, is a steak cut from the shoulder of the pig. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill. Season pork steaks with pepper to taste. I’ve moved around quite a bit since college, staying … First batch I cooked to a lower internal temp and let them simmer in butter brown sugar and bbq sauce to finish cooking and they ended up finishing almost exactly at the same time as the 2nd batch. My family and I Thank you again!!!! 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. I always use beer in my sauce for pork steaks.All beer has an ingredient in that breaks down proteins in the meat. And pork, well, all I can say is this, bring it on. 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. This is a family recipe that my whole family enjoys. If  you are not familiar with a  pork  steak (it is NOT a pork  chop) then  let  me explain. Cooking Directions. Cooking them right now, in fact! They are typically seared over a hot charcoal fire and then braised in a mixture of beer and barbecue … It not only has no HFCS, but it uses real tomatoes, cane sugar and cider vinegar. Please note that this post may contain affiliate links and I may be paid a commission if clicked. Remember to always simmer your sauce uncovered to allow the alcohol to evaporate completely or it will turn bitter. The end result will be a juicier, and more flavorful chop, so it’s a step you don’t want to skip, That’s called brining. I use all sorts of rubs. Thank you Scott for this recipe. Yay! We use: I was just getting ready to put them on the grill and looked here first. Having been partially raised in Columbia, Missouri I thought it high time that I feature a great grilled staple of the region -- pork steaks. 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. The meat will be so tender you will hardly be able to pick it up without it falling apart. I am barely using any charcoal on one side and the lowest temp i can reach with the lid closed is 450? Place in storage bag and allow to rest in refrigerator at least 3 hours or overnight. Economical pork shoulder steaks have a lot of flavor, but can be tough. 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. And here they are on the platter, resting for a couple minutes before being served: The reverse sear method ensures that the meat has multiple layers of flavor. When I first moved to Baltimore, I couldn’t find them anywhere and had to ask the grocery store meat dept. And pork spare ribs are definitely the most famous of St. Louis Barbeque. Don’t try to cube them, just poke them with your favorite tenderizing needler. Pork steaks are a signature of St. Louis-style barbecue, grilled in backyards across the region. Follow along from the daily recipe lists or by searching  for #BBQWeek on social media. St. Louis BBQ Pork Steaks By Sue Lau | Palatable Pastime. Recipe: St Louis Barbecued Pork Steaks. Oct 12, 2014 - Grilling, then braising makes these barbecued pork steaks very tender. St. Louis may not have invented the cut, but it’s undeniably where pork steaks became a backyard barbecue favorite. 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! But then again, I also saw that BBQ Fritos are now defunct. That’s how a pork shoulder became known as a Boston butt***. Something is going on with that cooker. Here are all pork steaks sauced: Close the lid and allow the BBQ sauce to thicken and get really gooey and sticky. 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. Hope this helps and enjoy. My cousin, Carol, lives in Maryland and has used the information provided here to obtain pork steaks in her area where they are not normally available. Grill until well-browned, 5 to 7 minutes per side. 8d9007502d19e49cfa13d90816a2861e97cc8ef30d5b09b318. So how did pork steaks become a St. Louis thing? 11133 Lindbergh Business Court, 314-200-9123. I prefer to use a microbrew or an import over the standard New American Light Lagers (Bud, Bud Light, Coors, Miller, etc). At least we still can get the bbq chips (Old Vienna)- just wish they had them exactly the way they used to be so long ago (not red hot riplets) You know how it is growing up with things and having years of expectations. Do it least 3 hours or overnight can be made spicy or even a touch sour first the. 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