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My take on Pork Steaks

Greetings-

In honor of our National Party & the continuing Stanley Cup celebration I did pork steaks & corn. Rubbed with Bad Byron's Butt Rub on one side. Steak are about 1" thick with slices in the fat to avoid curling.

Egg was set up at 300° indirect with platesetter legs up. Started seasoning side up for 1 hr, flipped to seasoning side down for 30 min, then flipped once more & coated with Maull's BBQ sauce, another STL tradition. Corn was placed at the edges of the grill grate to get more of a direct cook for about 30 min. Pulled them off at about 160° internal (I know a little high but remember the continuing Cup celebration? It took precedent for a few minutes.) wrapped in foil until corn was done. Served with caprese salad and a 2009 Wellington Zinfandel.

Kind of pumped about the pink ring, they were darn tasty. Hope everyone had a great 4th, thanks for looking!

Cheers,
Chris
St. Louis, MO
Unit 1: LBGE, cedar table Unit 2:Akorn

Comments

  • dharley
    dharley Posts: 377
    Nice cook!
    LBGE, PSWOO, 36" Blackstone, MasterBuilt smoke box- Playing with fire in Three Rivers, MI

    My '23 & Me' said I'm 2/3 bacon and 1/3 Red Blooded American

    USMC Veteran

    Always do sober what you said you would drunk, that'll teach you to keep your mouth shut.  -EH
  • Botch
    Botch Posts: 15,374
    Salivating here...
    _____________

    "I put spot remover on my dog and now he's gone" - Steven Wright


  • TTC
    TTC Posts: 1,035
    My wife is from Jeff City, and while dating in college I was fed pork steak for the first time. This TN boy thought her family was backward watching them cook the steaks. That was until I took a bite. 

    We joke that the technique and sauce recipe is the only good thing that we got out of her parents.   
    XL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars --  Gallatin, TN

    2001 Mastercraft Maristar 230 VRS

    Ikon pass 

    Colorado in the winter and the Lake in the Summer
  • TTC
    TTC Posts: 1,035
    And your effort is beautiful and has inspired me to make them tomorrow 
    XL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars --  Gallatin, TN

    2001 Mastercraft Maristar 230 VRS

    Ikon pass 

    Colorado in the winter and the Lake in the Summer
  • johnmitchell
    johnmitchell Posts: 6,495
    That looks great and special points given for the fork and half eaten cob in your pic  ;)
    Greensboro North Carolina
    When in doubt Accelerate....
  • Sookie
    Sookie Posts: 335
    Bad Byron's is awesome, i always have some of that in my pantry!  Was that Blues win not spectacular???   Great cook on the pork steaks; we are making some of those tonight as well.

  • ColbyLang
    ColbyLang Posts: 3,331
    I grew up on Maull’s sauce. Last time I tried to order some, they appeared to be out of business. Did they re open? Awesome cook on the pork steaks!
  • Dobie
    Dobie Posts: 3,348
    edited July 2019
    Haven’t seen that cut here, looks good 
    Jacksonville FL
  • RRP
    RRP Posts: 25,829
    I'll bet that the phone call earlier was you inviting me to come enjoy that GREAT looking meal! I was raised in Centralia, MO over between Mexico, Columbia and Moberly. I have wonderful memories of "payday" meals of thinly cut, pan fried porksteak with rice!
    Re-gasketing America one yard at a time.
  • Webass
    Webass Posts: 259
    Dobie said:
    Haven’t seen that cut here, looks good 
    Pork steak and country style ribs are sliced from the boston butt(pork shoulder).  I save a little and buy the whole pork butt on sale, sometimes as low as .99/lb. I ask the butcher to slice it and vac seal what we don't use right away.  As Chris shows above it's very good eating!   

    Lenoir City, TN -  Bama fan in Tenn Vol's backyard. 

    LBGE, Weber Spirit