Robert McGee
TVWBB Gold Member
There is a home owned super market about 20 miles from my home in neighboring South Eastern Indiana. It's Rosenberger's Market. They always have several meat cutters on duty at all times. My wife and I took a trip over there today. They had "pork roast" (Boston Butts) on sale for $1.39 per lb. It was all Indiana grown pork, too. I bought a nine pound Boston Butt and had it all cut up into 3/4" Pork Steaks (no extra charge). That is a WHOLE lot of meat for the money, these days!
I got hooked on pork steaks because of Bob Correl and Jim Lampe of this forum. I will post pictures the next time I put them on the grill. I use GFS (Gordon Food Service) Salmon rub (house branded "Trade East") on both sides of the steaks. It is a WONDERFUL combination. I grill on a HOT fire using Kingsford Original and flip the steaks every minute (by the watch) until done. The flipping leads to a more tender steak. Sounds crazy but it is a fact. Something about the protein not seizing when it is not overheated. It sure works for me.
Pork Steaks are a regular Indiana staple but the ones in the display case are always sliced too thin. You can dern near read a newspaper through them. I and my wife MUCH prefer 3/4" thick. We love the flavor and texture of pork steak. We have often braised thicker steaks in the St. Louis manner and those are wonderful too. Just depends on what we have a craving for at a particular time.
At any rate, if any of you live within driving distance of Brookville, In you might want to check out Rosenberger's Market. They have excellent bacon (house brand) as well as WONDERFUL smoked pork chops along with a lot of other fine meats - all custom cut to your specs. at lesser prices than the big box super markets (not to mention the quality difference).
FWIW
Dale53
I got hooked on pork steaks because of Bob Correl and Jim Lampe of this forum. I will post pictures the next time I put them on the grill. I use GFS (Gordon Food Service) Salmon rub (house branded "Trade East") on both sides of the steaks. It is a WONDERFUL combination. I grill on a HOT fire using Kingsford Original and flip the steaks every minute (by the watch) until done. The flipping leads to a more tender steak. Sounds crazy but it is a fact. Something about the protein not seizing when it is not overheated. It sure works for me.
Pork Steaks are a regular Indiana staple but the ones in the display case are always sliced too thin. You can dern near read a newspaper through them. I and my wife MUCH prefer 3/4" thick. We love the flavor and texture of pork steak. We have often braised thicker steaks in the St. Louis manner and those are wonderful too. Just depends on what we have a craving for at a particular time.
At any rate, if any of you live within driving distance of Brookville, In you might want to check out Rosenberger's Market. They have excellent bacon (house brand) as well as WONDERFUL smoked pork chops along with a lot of other fine meats - all custom cut to your specs. at lesser prices than the big box super markets (not to mention the quality difference).
FWIW
Dale53
