Anybody smoked blade steaks?


 
Mike Shook

Mike Shook

TVWBB Fan
Got a package of 3/4" to 1" blade steaks from the local gotcha-mart with the intent to smoke them. But these babies feel TOUGH. I am concerned that the temp I will have to cook at to tenderize them will need to be so low that they will turn to jerky before they get to internal temp.

Considering just sous vide in the house instead and flash searing, foregoing smoke. Thoughts?
 
D

Thread 'St. Louis Pork Steak aka Blade Steak'

Was thinking tonight if there was any way to take a (somewhat) St. Louis tradition of Pork Steaks and be able to come up with a unique twist on it by smoking them on the WSM. Most people outside of St. Louis have never even heard of pork steaks, but in the St. Louis area it's just as much of a tradition as toasted ravioli.

Typically they are grilled on high heat and topped with sauce at the very end of the cook. Was wondering if it would be worth it to try a rub or glaze and smoke them for a couple of hours. Any thoughts on this?
 
Just cooked a couple yesterday. Actually, were from the money muscle end of the shoulder, but the same cooking method.

Apply SPG or your favorite pork rub and cook indirect @300F +/- 25, to about 165F. If they begin to look dry on the surface, spritz or mop as needed. Once they reach 165, wrap in foil and cook until probe tender. Enough fat should render to keep them moist, but you can add liquid if you feel it's needed when you wrap. Once they're done, sauce, glaze or serve with warm sauce on the side. If you sauce or glaze, you can put them back on the grill for a few minutes to tack up the sauce.
 
TonyUK said:
I did as Bob did but with [feather] blade steak, [I think that's flat-iron in the US]. Except I didn't wrap.
If you plan on grilling it & go north of med-rare it can turn into boot leather.
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Yea, I should of asked if it's Moo or Oink?
 
Chris Allingham said:
Another perspective:

www.texasmonthly.com

Tootsie Tomanetz's Pork Steak

Tootsie Tomanetz has been cooking barbecue for fifty years, an art she didn't start practicing professionally until she was in her thirties. When she
www.texasmonthly.com www.texasmonthly.com
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After finally getting around to having pork steaks at home, and having some decent results with my weber kettle using the "warming rack," I think I'm finally convinced I need to add the WSM to my arsenal for a direct heat cooker.

These might be my top 3 favorite cuts of bbq now and even super thin precut ones from the grocery store can be done in 1-2 hours for a weeknight.
 
I was making some sausage a while back and didn't really need the whole butt. I cut some really nice pork steaks out of the money muscle end until I hit the blade bone. The rest I deboned for sausage. I saw it on a Bar-A-BBQ youtube video. I'm just putting this out there because you don't have to have a bone saw to cut at least a few. You could also use the rest for pulled pork. I haven't cooked them yet, but I plan to cook them similar to Toosie's method that Chris posted.
 
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