St. Louis Pork Steaks - If You Like BBQ, You Will Love These

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.

The Brisket - BBQ Video

What a great video

If you want to smoke a brisket, start with this recipe.  Good Stuff

Cooking with Dad - Slow Cooker Pork bbq sandwiches

Spent the weekend with family, and a Saturday with my Dad.  For me, cooking with love started with my Parents, and likely my love for cooking because my Father loved to cook.  I still remember elaborate meals cooked over a coleman gas stove while camping.

While everyone else is over at my Sisters for a baby shower, my Dad and I got to hang out and make dinner.  Up on the list - slow cooker pork sandwiches, bbq style.

Now, no, this is not real bbq.  Is not made with smoke, it is not made with fire.  It is made in a crock pot, and tastes great.

We started with Pork Loin - not your typical bbq meat because it is so lean.  However, at about $1.89 a pound, it is a very inexpensive way of making a meal for a lot of people.

First, we cut up the pork loin and brown it in the cast iron pan.  Big chunks - heavily salted and peppered.  We did about 3 lbs, and yes, kit took several batches.  Don't crowd the pan - you want to brown the pork, not steam it.

As I brown the pork, my Dad diced the carrots and celery (aromatics).  A couple of each.

Next, cook the aromatics in the same pan.  Just to pick up some of the fond on the bottom and get them some of that pork flavor.  Then deglaze with stock.




Toss it all in the crock pot with seasonings, turn it on low, walk away.  Seasonings are some fresh thyme, 1 tsp celery seed, 2 tbs tomato paste, 1 tbs smoked paprika, 1 bay leaf, 1 large onion quartered and sliced thin.

Cook all day - serve for dinner.  We poured off the liquid, cooked it down on the stove, added some barbecue sauce (not much) and served it up.  Weck (crusty hard rolls) make a great base.