Pork steak and Mauls sauce

smokinsop · March 2006

Got pork steaks and bottle of Mauls. You St Louis boys tell me. Low and slow or hot and quick. Steaks about 1/2 in thick

Unknown · March 2006

smokinsop,
Kind of in between the two. You don't want to Trex it, but you don't want it to take 2 hours either. My Daddy always taught me to build about a 3 second fire. That's the amount of time you can hold your hand over the grate until it starts to hurt a bit. I'd say around 375 dome would be good. And kind of like a good butt, you cook it a little beyond "done", but not burnt. I probably flip more than I should, but I'll flip 4 times or so. I only sauce them on the last turn or two.[p]Hope that helps. Good luck,
BigDave

Bama Egger · March 2006

smokinsop,[p]Never heard of a pork steak before living here in the Northeast. Can you take a pic? Also, how is it eaten? Like a beef steak or is it put on a sandwich? Also, never heard of Maull's until the last couple of days. Went on-line last night to buy 3 bottles, gotta try it since it's from St.Louie[p]Paul

Unknown · March 2006

<p />Yo Paul, The picture above shows a pork steak. That bone in the middle is the shoulder blade.[p]The term, steak, can be misleading as pork steaks are cut from the shoulder only. Steak type cuts from the loin area of the pig are called chops. Steak type cuts from the back leg of the hog are called ham steaks. Pork steaks are the least expensive of all these steak type cuts from the hog. Pork steaks have more fat and gristle to them than a chop or ham steak. Their finish temperature is a lot higher too.[p]They can be cooked fast as BigDave recommends in this same thread. Or you can go slow as I recommend in the link below. Just use an indirect set up on your Egg. You can also add a 1/4 cup of the rub of your choice to the marinade. If marinating doesn't suit you, you can just simply use a rub and cook indirect at 250ºF until the muscle areas can easily be seperated. Apply sauce and cook until sauce carmelizes or thickens on both sides. BajaTom likes to let his braize in Maull's after they have cooked on the grill for a while. Lots of different ways to cook pork steaks and they all work. Just remember if you undercook them, they will be tough.[p]You can eat pork steaks with a knife and fork just as you would a beef steak. Or you can debone the steak and serve as a sandwich. I hope this answers your questions. If you have any more questions, feel free to post them.[p]Lager,[p]Juggy
[ul][li]Pork Steak Recipe[/ul]

Unknown · March 2006

Yo Dave, Sounds like your daddy and my daddy were taught by the same pit master. That is the style of BBQ I was first exposed to, direct cooking. The brick pits my dad and uncles cooked on at the park were 30"-36" high with the grates on top. One end of the pit was open so that coals could be shoveled where and when needed. A big pile of coals was always going at this end of the pit. [p]One uncle was always the firemaster while others watched the pork steaks. They would turn and mop the steaks with a baste about every twenty minutes until they were almost done. The ones that were almost done got moved to the cooler end of the fire where they were sauced and then put in a pan to await serving. [p]This style of cooking isn't seen much any more. They still do it this way in Jefferson City though. Besides those same old pits still being used at McClung Park, the local Knights of Columbus has pits like this and they still serve their pork steaks this same old fashioned way. Or they did the last time I was there. [p]Thanks for another trip down memory lane. I really have enjoyed these pork steak and Maull's threads. LOL[p]Lager,[p]Juggy

irishrog · March 2006

Paul,
this thread has clarified a lot of confusion in my head. In Ireland pork steak is the fillet taken from the back of the loin, and is the equivalent to fillet steak from beef. I found it very hard to equate the recipes being suggested for pork steak, and the cooking times, with the beautiful meat which I cook, just like a fillet steak on my EGG.
WE learn something new every day, thats what keeps us interested.
Roger

Unknown · March 2006

Juggy,
Glad I could help bring up some fond memories. Pork steaks are pretty common eats in my family. I don't even want to think how many I've cooked and eaten. My family is equally divided, direct vs indirect. But we really all do it the same, it's all about moving the steaks around the hot spots to make sure they all get done equally and about the same time.[p]I think I am inspired and I'm in the mood for pork steaks now. I think I will have to run up to Sams and get some. But I'll use, gasp!!!, Gates original BBQ sauce. There's just something magical about that with pork. I like Maulls too though, I grew up on it. My Dad always doctored it with a little beer and worchestshire. I'll probably just use kosher salt and fresh ground pepper for a rub.[p]BigDave

Pork steak and Mauls sauce

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