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Boom Boom

Pork Steaks

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So this is one of the last’s cooks that I will do on my Vision grill before my BB32 arrives and it got me to thinking that since this is an international group of people I think it is a good time to talk about very regional BBQ. I live in St. Louis Missouri here in the good ole USA  and we have 3 food items that we are known for and started here. The most famous one is “toasted ravioli” which is ravioli dipped in egg wash then in bread crumbs and into 375 degree hot oil. Most people serve it with marinara sauce but I prefer it with drawn butter. Next on the list is something called “gooey butter cake” I don’t know how to describe this other than it was supposed to be a cake like dessert that was undercooked but they sold it anyway and it became this whole thing here. They are really good. 
 

Now to what we are all here for, BBQ! St. Louis is also famous for “pork steaks”. I have been eating these my entire life so it doesn’t occur to me that people outside of STL don’t know what these are. Simply put it is a pork butt cut into 3/4 inch steaks. Every store here has them so we don’t have to go to the butcher to get them but you probably will. I cannot recommend these enough. They need to be cut across the bone. So when you get these the bone should be in the middle of the steak. I do these indirect at 250 for about 2.5 hours. Put your favorite rub on them and flip them about half way through the cook. Most people will put sauce on them to finish but I don’t.

i would love to see some of your local BBQ specialties. 

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That sounds great @Boom Boom.  That is an unusual cut. I recently had my butcher cut me something called a "collar steak".  I think it might be similar/the same thing.  Will certainly like to try them St Louis style if so.  I usually keep the collar whole and turn it into bacon - a delicious and tasty alternative to lean back bacon or streaky belly.

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@Boom Boom great idea. Like you my 32 hasn't arrived  (I've only just ordered) . There is a whole wealth of cooking out there that I've never tried or even heard of and it'll be great to link it to a particular region in an authentic way.

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7 hours ago, Boom Boom said:

So this is one of the last’s cooks that I will do on my Vision grill before my BB32 arrives and it got me to thinking that since this is an international group of people I think it is a good time to talk about very regional BBQ. I live in St. Louis Missouri here in the good ole USA  and we have 3 food items that we are known for and started here. The most famous one is “toasted ravioli” which is ravioli dipped in egg wash then in bread crumbs and into 375 degree hot oil. Most people serve it with marinara sauce but I prefer it with drawn butter. Next on the list is something called “gooey butter cake” I don’t know how to describe this other than it was supposed to be a cake like dessert that was undercooked but they sold it anyway and it became this whole thing here. They are really good. 
 

Now to what we are all here for, BBQ! St. Louis is also famous for “pork steaks”. I have been eating these my entire life so it doesn’t occur to me that people outside of STL don’t know what these are. Simply put it is a pork butt cut into 3/4 inch steaks. Every store here has them so we don’t have to go to the butcher to get them but you probably will. I cannot recommend these enough. They need to be cut across the bone. So when you get these the bone should be in the middle of the steak. I do these indirect at 250 for about 2.5 hours. Put your favorite rub on them and flip them about half way through the cook. Most people will put sauce on them to finish but I don’t.

i would love to see some of your local BBQ specialties. 

 

This is what I love about the forum. They look fabulous. Do you smoke them as well? I've regularly done pork with Apple wood and Pear and I think it might work well. 

Think we need a NSFW type label on these sort of posts. Perhaps 'NSIH' - Not Safe If Hungry. 

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@Boom Boom - you left out Provel cheese on pizza. Another St. Louis-ism. 

Being in "pig country" up here in IA, we regularly have pork steaks at our supermarkets, too. A nice change of pace, but I still prefer a good ole Iowa Chop. 

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15 hours ago, Braai-Q said:

This is what I love about the forum. They look fabulous. Do you smoke them as well? I've regularly done pork with Apple wood and Pear and I think it might work well. 

Think we need a NSFW type label on these sort of posts. Perhaps 'NSIH' - Not Safe If Hungry. 

I used apple wood during this cool. I have a bunch of cherry also that I need to cut up and start using. 

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10 hours ago, tony b said:

@Boom Boom - you left out Provel cheese on pizza. Another St. Louis-ism. 

Being in "pig country" up here in IA, we regularly have pork steaks at our supermarkets, too. A nice change of pace, but I still prefer a good ole Iowa Chop. 

I didn’t even want to try and explain provel cheese on pizza to people here. Lol

I’ve never heard the term Iowa chop. Is this a double bone pork chop?

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