Originally Posted by flyingbassman5
I believe if it is cut from a pork loin, it becomes a loin chop or loin steak. Also a very very good cut of pork that is boneless and fantastic when wrapped in bacon!
As already mentioned, the staple of STL BBQ is the pork steak that is, yes, just a sliced up bone in pork butt.
I smoke full loins and serve with brocolli-rabe and provolone on garlic bread.
Made that at the american royal, except
i had to use spinach. Tried to get brocolli rabe from a few stores, including RD, and everyone looked at me like i had 3 heads. Broccoli rabe seems to be a mysteries green in KC.
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