Pretty odd recipe, for those of us not from St. Louis. Even though Pork Steaks are very common in Wisconsin (I understand they are not everywhere), I have never had St. Louis Pork Steaks until I saw an episode of America's Test Kitchen. (great video at link). Their recipe is here.
Recipe is fairly simple, but it takes a while to get done - in fact there are three distinct cooking phases. I will often do the first two ahead of time, then the third phase just before I want to serve them - so it is great if you are having people over but don't want to invest a lot of time the day of the event, or you want to take them tailgating, because the third cooking phase takes like 10 minutes.
Also, most of these involve cooking outside - well, that is the best way. However, you can certainly do this inside.
Basic concept is...
Step 1 - grill/brown pork steaks on high heat (over charcoal, wood or on the stove) - just to get them browned.
Step 2 - braise in barbeque sauce for one and a half hours
Step 3 - grill/fry again for 3-5 minutes to caramelize the sauce
Serve - they taste great. Another recipe is found here, at Patio Daddio BBQ., along with some great photos.
The bbq sauce is the only thing you need to really concern yourself with. It starts thin, then cooks down as you braise the pork. By the time the pork gets tender, the sauce will be thick.
1 jar (12 oz) bbq sauce (I use Sweet Baby Rays)
1 light beer (12 oz) (Lienies Light for me)
2 tbs Sriracha (if you like it hot)
1 tsp liquid smoke
1 tbs Worcestershire sauce
1 tsp garlic powder
2 tbs brown sugar
2 tbs cider vinegar
That is a good amount of sauce for 2 lbs of pork steaks. Up or down the ingredients as needed. Basic deal is equal amounts beer and bbq sauce.
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