dwfisk
Quintessential Chatty Farker
I used to go to a little joint where the owner used to shut down a couple weeks each year and go apprentice in a restuarant kitchen somewhere to learn new dishes. Over the years his menu grew to be quite varied and real good eats. Anyhow, one year he came back from Lousiana with this smoked cajun bone-in pork steak he served as a sandwich (2 slices white bread). It was great and I want to try to recreate it. From a little reading & research, I think I'm seeing that a bone-in Boston butt, sliced to 3/4"-1" is the "steak". Other than that I don't have a clue. I'm gonna start experimenting but if anybody can point me in the right direction I would appreciate the help.
