Opinion of STL BBQ from a true St. Louian. - Page 2

Pappy · 01-16-2013, 01:43 PM

Mmmmmmmmmmm! Pork Steaks.

flyingbassman5 · 01-16-2013, 02:26 PM

Quote:

Originally Posted by jrn

Man I love pork steaks!! I've never had it prepared the way you guys are talking about though. Can y'all recommend a recipe for someone who's a newb at that particular style? I'm going to the search engine now!

Sure!! First you will need to head to your trusty local butcher and tell him you want pork steaks cut from a bone-in butt.

After that, I fire up the weber kettle with a load of charcoal and hickory chunks and set it all to one side. I start them up doing a reverse sear until 150 IT and then move to direct over the coals to finish. Sauce both sides during the last few minutes and let cook until the sauce sets and gets nice and sticky.

Let rest for 5 or 10 minutes and then serve with some tater salad, baked beans, and your favorite adult beverage.

Christmas morning I had two kettles cooking up a total of 14 pork steaks for dinner later that night. They are great to cook in the morning and then either re-heat or hold in a large roasting pan until serving time. Mmmmmm now you're making me hungry!

flyingbassman5 · 01-16-2013, 02:29 PM

Quote:

Originally Posted by Pappy

Mmmmmmmmmmm! Pork Steaks.

Are those 18.5" kettles??! If not, and those are 22 inchers then those my friend are some MONSTER pork steaks...

Pappy · 01-16-2013, 02:53 PM

22" kettles

DisasterRN · 01-16-2013, 04:30 PM

St Louis native moved to Little Rock 20 years ago. I'll Q just about anything small enough and slow enough to fit on or in one of my grills/smokers/cookers.... Pork Steak with Maul's (plus some liquid hop additives) is still the family comfort food of choice. When I buy butts for competition I always reserve a couple for pork steaks...

Wornslick · 01-16-2013, 04:58 PM

Bob13 · 01-16-2013, 07:18 PM

Quote:

Originally Posted by flyingbassman5

Sure!! First you will need to head to your trusty local butcher and tell him you want pork steaks cut from a bone-in butt.

Quote:

Originally Posted by flyingbassman5

re-heat

Pork steaks are typically cut about 1" thick... and pork steaks are great reheated... the next day, or the day after, or the day after...

columbia1 · 01-16-2013, 07:46 PM

Around here they call those steaks, "Front-shoulder steaks", and yes, they are AWESOME on the BBQ

bri134 · 01-16-2013, 08:22 PM

Quote:

Originally Posted by Pappy

Mmmmmmmmmmm! Pork Steaks.

My homesickness was in check until I saw these pics. So many great childhood memories that include Maul's-smothered porksteaks.

I am loathe to admit it took me 6 years to introduce my wife to these slices of heaven, and only on a trip back home to STL. Needless to say, shes a huge fan now; had never had them before (shes from Vegas). They're a staple in our house now.

BBQchef33 · 01-16-2013, 10:29 PM

Quote:

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.

BobBrisket · 01-17-2013, 02:22 AM

Never had broc rabe, do you use the rabe fresh or lightly steamed? If steamed, have you ever tried kale? We love kale. People look at my two kids the way they looked at you in KC when they see a 5 and 7 year old eating kale and LOVING IT!

I'll feed it to em all day:
http://www.whfoods.com/genpage.php?t...dspice&dbid=38

cheeaa · 01-17-2013, 08:31 AM

Quote:

Originally Posted by Wornslick

Looks like mine! Now I'm hungry!

SchatzSea · 01-17-2013, 12:33 PM

Learned something new today...been to St. Louis lots of times but never noticed the pork steak thing. On the list! Maybe less the Mauls...I may have to try it again though given the drool on my keyboard looking at those pics! I bought a bottle a month or so ago to try it, my initial reaction was it kind of tasted like watered down katsup.

Bob in St. Louis · 11-09-2013, 08:52 PM

"Bump" for a great thread, and general awesomeness.
Since I discovered the joys of smoking food, I have only fired up the grill for the occasional burger here and there, not even a steak.
But the talk and pictures of pork steaks has got me drooling.

I feel like I'm being called back to my roots of pork steaks and Maulls.

I have pics of all kinds of food, but none of pork steaks. Yum....

mep · 11-09-2013, 10:21 PM

I grew up in the St. Louis area, just a little south, and my dad always did pork steaks with Maulls barbecue sauce on the Weber kettle. We still like to grill pork steaks and hit them with the sauce when we can't take the time for smoking the meat.

01-16-2013, 01:43 PM	#16
Pappy is Blowin Smoke! Join Date: 05-09-11 Location: Granite City, Illinois (Near St. Louis "GO CARDS")	Mmmmmmmmmmm! Pork Steaks. __________________ 22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732

01-16-2013, 02:53 PM	#19
Pappy is Blowin Smoke! Join Date: 05-09-11 Location: Granite City, Illinois (Near St. Louis "GO CARDS")	22" kettles __________________ 22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732

01-16-2013, 04:58 PM	#21
Wornslick is one Smokin' Farker Join Date: 09-24-06 Location: Hannibal Missouri	__________________ Wornslick Baby Stumps Blue Weber, with a table " The sunshine bores the daylights out of me "

01-16-2013, 07:46 PM	#23
columbia1 is one Smokin' Farker Join Date: 01-15-12 Location: Kalama Wa.	Around here they call those steaks, "Front-shoulder steaks", and yes, they are AWESOME on the BBQ __________________ [URL="http://tombstonebbq.com"]"Tombstone BBQ"[/URL] PNWBA Board Member and Certified Judge. KCBS Custom 72" reverse flow smoker, 18" WSM, Weber Elite, ECB. and misc grills. [URL="https://www.facebook.com/TombstoneBbq?ref=hl"]Tombstone BBQ on Facebook[/URL]

01-17-2013, 02:22 AM	#26
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Name/Nickname : Bob	Never had broc rabe, do you use the rabe fresh or lightly steamed? If steamed, have you ever tried kale? We love kale. People look at my two kids the way they looked at you in KC when they see a 5 and 7 year old eating kale and LOVING IT! I'll feed it to em all day: http://www.whfoods.com/genpage.php?t...dspice&dbid=38 __________________ PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP

01-16-2013, 04:30 PM	#20
DisasterRN Found some matches. Join Date: 01-12-11 Location: Little Rock, AR	St Louis native moved to Little Rock 20 years ago. I'll Q just about anything small enough and slow enough to fit on or in one of my grills/smokers/cookers.... Pork Steak with Maul's (plus some liquid hop additives) is still the family comfort food of choice. When I buy butts for competition I always reserve a couple for pork steaks...

01-17-2013, 12:33 PM	#28
SchatzSea On the road to being a farker Join Date: 05-01-12 Location: Lee's Summit, MO	Learned something new today...been to St. Louis lots of times but never noticed the pork steak thing. On the list! Maybe less the Mauls...I may have to try it again though given the drool on my keyboard looking at those pics! I bought a bottle a month or so ago to try it, my initial reaction was it kind of tasted like watered down katsup. __________________ [FONT=Magneto][FONT=Comic Sans MS][SIZE=3][B]En Fuego BBQ[/B][/SIZE][/FONT][/FONT][INDENT][FONT=Arial][COLOR=dimgray][I]The Swashbucklers of Swine...[/I][I]Raiders of Ribs...Buccaneers of Brisket...Pillagers [/I][I]of Poultry...Marauders of Mutton...it's the Dred Pirate SchatzSea and Qrew from the mythical Isla del Fuego![/I][/COLOR][/FONT] [I][FONT=Arial][COLOR=dimgray]The Qrew -- Smokin’ Hot Wife, Two Smokin’ Little Monkeys, and Two Hot Digity Dogs[/COLOR][/FONT][/I] [I][FONT=Arial][COLOR=dimgray]"Hello. My name is Inigo Pork-toya. You grilled my father. Prepare to fry."[/COLOR][/FONT][/I] [/INDENT]__________________

11-09-2013, 08:52 PM	#29
Bob in St. Louis Babbling Farker Join Date: 07-31-12 Location: St. Louis Missouri	"Bump" for a great thread, and general awesomeness. Since I discovered the joys of smoking food, I have only fired up the grill for the occasional burger here and there, not even a steak. But the talk and pictures of pork steaks has got me drooling. I feel like I'm being called back to my roots of pork steaks and Maulls. I have pics of all kinds of food, but none of pork steaks. Yum.... __________________ Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9

11-09-2013, 10:21 PM	#30
mep Full Fledged Farker Join Date: 06-11-13 Location: Kansas City, MO	I grew up in the St. Louis area, just a little south, and my dad always did pork steaks with Maulls barbecue sauce on the Weber kettle. We still like to grill pork steaks and hit them with the sauce when we can't take the time for smoking the meat. __________________ Assassin Smoker; Large BGE; Char-Broil Gasser; Black Thermapen; Looftlighter; KCBS CBJ