In Texas, porksteaks less common than bigfoot?

[gcs]

If they got pork butts, and you got a knife...well, it ain't brain surgery, lol

[Ron_L]

Originally Posted by gcs

If they got pork butts, and you got a knife...well, it ain't brain surgery, lol

I think it would be a challenge to cut through the blade bone with a knife

They can be hard to find in the Chicago area, too, and is you do find them, they are thin cut. A lot of places here call them Pork Shoulder Blade Steaks.

As mentioned above, Pork Steaks are more popular in the St. Louis area. A couple of years ago we were heading to Collinsville, IL, near St. Louis for a steak cook off, and they had a pork steak side category. I had never cooked one so I talked to a BBQ friend in that area and he gave me some tips. I had to have them special cut and per the rules they had to be less than 1 1/2" thick, so I told the butcher to set the saw at 1 1/2", and cut two center cut steaks.

I treated them pretty much like ribs, doing a variation on 3-2-1, and they came out great!



We ended up taking first place! Some of the St. Louis rea guys weren't happy that a Chicagoan came down and beat them in their local specialty

[robertm]

Easy to get pork steaks anywhere in TX. At your local grocery grab a bone in butt, walk over to the meat counter and ask him to cut into 3/4" to 1" steaks. I have the guys at Tom Thumb do it all the time. They don't even charge me anything.

Enjoy!

[Cat797]

Man, I was just thinking that I need to do up some pork steaks.....It's been a while

Originally Posted by Ron_L

I treated them pretty much like ribs, doing a variation on 3-2-1, and they came out great!

What did you braise them in Ron L? Just BBQ sauce, or did you do the butter, brown sugar, honey treatment?

Thanks!

[chingador]

Originally Posted by jermoQ

Needing them cut is why I say they are rare to see. I have never needed to ask to have them cut before Texas, because they were always everywhere. I know that my bro-in-law (from Missoiri) taught someone who was a texas native after saying "this is the best steak I have ever eaten" that he was enjoying a pork steak. It is just weird!!

Yeah, certain cuts across the board have been a little weird throughout the whole covid thing so that is probably part of it. But pork steaks, some times labelled as country style ribs in these parts is not too hard to find. Or at least shouldn't be. But any butcher worth his salt will slice them exactly the way you like.

[Swine Spectator]

They're common in rural Louisiana. We have a special baste made of onions, mustard, and oil. Pig Stand, Jack Miller's, and Tabasco all make commercial versions of it.

https://karysroux.com/product/pig-stand-bar-b-q-sauce/

https://www.jackmillers.com/product/bar-b-que-sauce/

https://countrystore.tabasco.com/pro...bbq-sauce-16oz

[Learning to BBQ]

Originally Posted by 16Adams

Well I’m ashamed to say I had to look it up. I’m proud to say I learned something today

https://en.wikipedia.org/wiki/Pork_steak

I just learned something too. If only I could find a butt! Does the picnic part apply as well?

[scp]

We only get the thin cut ones....but I find them quite tasty. Cooks easy and fast.

One thing I have found...they/I like a lot of sauce.

[Ron_L]

Originally Posted by Cat797

What did you braise them in Ron L? Just BBQ sauce, or did you do the butter, brown sugar, honey treatment?

Thanks!

Butter, brown sugar and honey, and a little vinegar-based sauce to add some acid.

[gcs]

Last ones I did, I boned out a butt, used the top sloppy pieces for ground pork and steaked the bottom part...There's more then one way to skin a cat...LOL

[Bacchus2b]

I lived in St. Louis for three years, and "Pork Steak" was usually Pork Butt sliced into 1" to 1.5" slices, bone and all.

Pork Butt sandwiches were this meat cooked in a crock pot with BBQ sauce and served on white sandwich bread. Almost broke a tooth before I realized they left the bone inside the sandwich. Don't get me started on the Provel Cheese (AKA White Velveeta) on thin crust pizza they are famous for, although I did enjoy Toasted (Fried) Ravioli......

[smoke ninja]

Originally Posted by Ron_L

I think it would be a challenge to cut through the blade bone with a knife

They can be hard to find in the Chicago area, too, and is you do find them, they are thin cut. A lot of places here call them Pork Shoulder Blade Steaks.

As mentioned above, Pork Steaks are more popular in the St. Louis area. A couple of years ago we were heading to Collinsville, IL, near St. Louis for a steak cook off, and they had a pork steak side category. I had never cooked one so I talked to a BBQ friend in that area and he gave me some tips. I had to have them special cut and per the rules they had to be less than 1 1/2" thick, so I told the butcher to set the saw at 1 1/2", and cut two center cut steaks.

I treated them pretty much like ribs, doing a variation on 3-2-1, and they came out great!



We ended up taking first place! Some of the St. Louis rea guys weren't happy that a Chicagoan came down and beat them in their local specialty

A hack saw or sawzall with a metal cutting blade will get the job done

That pork steak looks money

[jermoQ]

Originally Posted by Bacchus2b

I lived in St. Louis for three years, and "Pork Steak" was usually Pork Butt sliced into 1" to 1.5" slices, bone and all.

Pork Butt sandwiches were this meat cooked in a crock pot with BBQ sauce and served on white sandwich bread. Almost broke a tooth before I realized they left the bone inside the sandwich. Don't get me started on the Provel Cheese (AKA White Velveeta) on thin crust pizza they are famous for, although I did enjoy Toasted (Fried) Ravioli......

I have never lived in St Louis or had a pork steak from there. I was in central MO and one of my favorite BBQ places around did a pork steak sandwich. I liked it enough to order it a few times.

I like provolone on pizza as much as mozzerella or provolone. Imo's is still a popular chain I enjoy. I was told by my inlaws here (lived here 5 or 6 years) that there is a place close that makes St louis style pizzas, owned by a previous St Louian. I also like toasted ravioli and absolutely like Gooey Butter Cake!!

[SmittyJonz]

How about Snoots ?

https://www.google.com/amp/s/www.ksd...1-dd4b245bc19d


“ST. LOUIS — Toasted raviolis. Provel cheese. Gooey butter cake. We all know these classic St. Louis foods, but did you know the Gateway to the West also is known for… pig snoot?

“We are internationally known for our snoot,” Earline Walker told the Abby Eats St. Louis producer in the lobby of her barbecue restaurant, Smoki O’s. “It’s amazing.” “

[jermoQ]

Originally Posted by SmittyJonz

How about Snoots ?

https://www.google.com/amp/s/www.ksd...1-dd4b245bc19d


“ST. LOUIS — Toasted raviolis. Provel cheese. Gooey butter cake. We all know these classic St. Louis foods, but did you know the Gateway to the West also is known for… pig snoot?

“We are internationally known for our snoot,” Earline Walker told the Abby Eats St. Louis producer in the lobby of her barbecue restaurant, Smoki O’s. “It’s amazing.” “

I had never heard about it. Now I am going to have to plan a trip to Smoki O's to check it out! I didnt know I was missing out on a Mizzory classic dish!