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pork steak cook

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BajaTom
BajaTom Posts: 1,269
edited November -1 in EggHead Forum
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<p />I started with 1/2" pork steaks and grilled at 375/400 till almost done. Simmered in Maulls for about 3 hours till fall off the bone tender. I'm cooking these for a 97 year old friend in St louis who has been without power for the last 5 days or so. Will vaccum seal and deliver on Thursday. Tom
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  • Unknown
    Unknown
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    Bajatom,dang they look good. What is Maulls?
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  • Tony
    Tony Posts: 224
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    Bajatom,[p]Looks great![p]Just so I follow you.........[p]You grilled the chops direct "until almost done".
    Then you placed them in the pan and simmered with sauce (Maulls whatever that is) for 3 hours.[p]I've been wanting to cook some thick chops. Yours look so good I might as well try it your way.[p][p]

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  • FrankG
    FrankG Posts: 32
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    Chuck/Tx,maulls is a St Louis BBQ sauce institution check out their site@ maulls.com

    [ul][li]http://maulls.com[/ul]
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  • Unknown
    Unknown
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    FrankG, noted, thank you.

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  • BajaTom
    BajaTom Posts: 1,269
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    Tiger Tony,
    I usually get a thicker cut pork steak. I usually buy 3/4" steaks. I grill them for about 10/15 minutes a side at about 325/350 until almost done. I put them in a pan and cover with BBQ sauce. Simmer for 2 or 3 hours and they will be fall off the bone tender. Good luck, Tom
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  • BajaTom
    BajaTom Posts: 1,269
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    Tiger Tony,
    Here is the entire cook
    b4318c5a.jpg
    fd9657cb.jpg
    f669936d.jpg
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  • Unknown
    Unknown
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    Bajatom,[p]Just a couple more questions:
    1. What is a porl steak? Is it just a butt cut cross the bone?[p]2. When yoiu say simmer for 2-3 hrs, are you cooking indirect in the pan? at what temp, 350?[p]Like to try this as I love Mauls, looks like you have a bottle or two in the pan[p]Howard
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  • Kelly Keefe
    Kelly Keefe Posts: 471
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    Chuck/Tx,
    Got to "warn" you. Maulls is an acquired taste. Like White Castle hamburgers - you either love it or hate it. St. Louis and "eastern" side of Missouri folks love it. KC and "western" side of Missouri folks don't.[p]Kelly
    Jefferson City, MO
    (We lean mostly "eastward")
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  • Kelly Keefe
    Kelly Keefe Posts: 471
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    Howard,
    Yeah, pork steaks are sliced butt. Around these parts you get more pork steaks then whole butts. In fact, first time I asked for a Boston Butt the butcher said: "Oh, you want a really thick pork steak, eh?" ;-)[p]Kelly
    Jefferson City, MO
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  • BajaTom
    BajaTom Posts: 1,269
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    Howard,
    I cook direct for both the grill part and the simmer part. It is just an aluminan pan from the dollar store. I used a medium size bottle of Maulls and I used a little water to rinse out the bottle and added that to the pan. I got the temp down to about 225/250 for the simmer time. I would rotate the steaks to make sure all were covered in the sauce. Good luck, Tom
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  • Unknown
    Unknown
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    Kelly Keefe, thanks for the warning. I don't intend to order any. I had no idea what it was. Now that I know it is barbecue sauce, that's all I need to know. I'll use one I have in the pantry.

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  • Unknown
    Unknown
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    Chuck/Tx,[p]I am not from St.Louis so I am not biased, be I wanted to try it as there was a bunch of posts probably 6 months ago that made me interested. It is a very mild sauce, very ketchuppy tasting. My kids like it so we use it quite often now.[p]Howard

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