Pork Steaks - Louisiana Style

[Swine Spectator]

Lately I have had an envie (you call it a "craving") for pork steaks. This lesser-known cut is common in Louisiana and Eastern Texas barbecue.
http://www.bbq-brethren.com/forum/picture.php?albumid=731&pictureid=13794

They are slices of pork butts that are cut across the blade bone. You can find them in the grocery stores in LA and TX, but any competent butcher can cut them for you.
http://www.bbq-brethren.com/forum/picture.php?albumid=731&pictureid=13795

Two hours in. In Louisiana we often use mustard and onion based baste, like Jack Millers or Pig Stand.
http://www.bbq-brethren.com/forum/picture.php?albumid=731&pictureid=13796

I used Tabasco's version of the baste today. You need to mix it with some cooking oil.
http://www.bbq-brethren.com/forum/picture.php?albumid=731&pictureid=13797

Four hours and I started basting.
http://www.bbq-brethren.com/forum/picture.php?albumid=731&pictureid=13798

Five hours @ 225⁰ - 250⁰. Final basting. The little thin one at the top was falling apart. The rest were almost done. I was looking for "fork tender".
http://www.bbq-brethren.com/forum/picture.php?albumid=731&pictureid=13799

Look at this pull back from the bone.
http://www.bbq-brethren.com/forum/picture.php?albumid=731&pictureid=13800

Panned up, wrapped, and resting. I could pick them up whole with tongs, but they had that "pork jiggle" that screams "knife not needed". I did good.
http://www.bbq-brethren.com/forum/picture.php?albumid=731&pictureid=13801

[ShadowDriver]

You folks are eating well tonight, David.

That looks delicious.

[SmittyJonz]

:thumb:

[ronbrad62]

Those look fantastic!! Love the color, and no doubt it was only topped by the flavor. You did those pork steaks right.

[ssv3]

Yessssss!!!

Shoulder blade steaks for the win. :clap2:

[morgan-que]

I like!!

[Smoke on Badger Mountain]

looks mighty tasty!

[Fire and Ice]

:-D:thumb: Looks great and tender.

[Greygoose]

I’m in !!!!!

[ModelMaker]

Wow Good.
Ed

[Big George's BBQ]

Looks amazing

[NOHENS]

i like!!

this!!!!!!!!

[Stingerhook]

Heck yeah.

[SlickRockStones]

Awesome pork steaks S.S.

[sudsandswine]

Those are some fine looking pork steaks :thumb:

[Tango Joe]

Whoa, that looks great.
Really need to give this a try.

[cowgirl]

Looks fantastic!

[darita]

This I gotta try! Wonder if I can find them in NorCal? Do they come out anything like CSRs?

[Swine Spectator]

They are slices of pork butts that are cut across the blade bone. Pick a nice pork butt out of the meat counter and bring it to the butcher. Ask him to cut 1" - 1 1/2" slices across the blade bone with the band saw. The blade bone it visible on the end of the pork butt.

[creek bottom]

Those look fantastic!!! We eat them quite often here in PA. I've never actually smoked them though. Usually just cooked like a steak over direct heat. I've gotta try this method. Nicely done!

[darita]

They are slices of pork butts that are cut across the blade bone. Pick a nice pork butt out of the meat counter and bring it to the butcher. Ask him to cut 1" - 1 1/2" slices across the blade bone with the band saw. The blade bone it visible on the end of the pork butt.

Will do, ASAP. Hope my store butchers can do that. Thanks.

[PnkPanther]

well done!

[Happy Hapgood]

Those are big up in St. Louis where my Daughter lives too. Yours look Great! I'm going to show SIL this.

[Titch]

Will do me, they look good indeed

[TC Smoke & Que]

I LOVE Pork Steaks and those look AMAZING!!!!:thumb::thumb:

Its hard to find them here in S. Florida, but when I do I grab them. Love them grilled, but smoked is also perfect for the cut.

[Shiz-Nit]

wonderful looking.
How was that sauce?

[Peter V]

Yep, they look good! We like pork steaks and pork sirloin chops. Almost a staple at church BBQ’s in Louisiana.

[Swine Spectator]

wonderful looking.
How was that sauce?

The mustard/onion baste is a South Louisiana thing. We always slow cooked them, mopping with Pig Stand (https://www.cajunwholesale.com/store/Cajun-Sauces-Marinades-Condiments/BBQ-BASTING-SAUCE/Pig-Stand-BBQ-sauce-32-oz.html) or Jack Miller's (https://www.cajunwholesale.com/store/Cajun-Sauces-Marinades-Condiments/BBQ-BASTING-SAUCE/Jack-Millers-BBQ-Sauce-32-oz.html). It is not really a sauce. You mix it with cooking oil and baste repeatedly. It is intended to be cooked on to the meat. I would not use it at the table.

[lunchman]

Those look wonderful!

[BillN]

David IMHO a good pork steak is hard to beat and from what I see here you hit this one out of the park.

[Chett. L]

Wow Looks Great!