pork steaks becuz of Bob (MASTER)


 
Jim Lampe

Jim Lampe

TVWBB 1-Star Olympian
Bob Correll made pork steaks Sunday, so I did...soaked TOO 1 inch thick pork steaks in WICKER'S for 5 hours or so
I "grilled" these indirect for three hours at a 26"OTG dome temp of 245ºF.

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By The Way, they were also seasoned with PIGRUB from Jacob's Meats in Appleton Wisconsin
after those thr3e hours, I placed them in a tossable foil pan & dumped MAULL'S bbq sauce all over them.
foiled the foil pan then in the oven at 350ºF for 30 minutes or so...

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afterwards, served up with PackerLossTears and delicious PattyPan squash with skillet baked potatoes.

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some of the BESTDAGGUM pork steaks you'll EVER eet!
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(if I do say so all by myself! )
Thanks for your time!
+ Thanks to Bob Correll
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for the years of inspiration and determination on the FAMOUS PS!
(I KNOW YOU'RE WATCHING BOB)
 
I am thinking we need a throw-down showdown between you and Bob on pork steak cooking! ;)
Absolutely a delicious plate of food Jim!
 
Ok guys...I saw Bob's post and wanted to respond, but didn't. Now that I see this post, I feel compelled to. I did Pork Steaks this weekend. They turned out awful. Now, I know most of you would say "What does a guy from NJ know about Pork Steaks?" and you'd be right. HOWEVER, my girlfriend is from St. Louis and in the past, we've made them very similar to the way that was done here. Essentially, a quick grill followed by Maul's sauce in a tin-foil covered, disposable aluminum pan. However, this time I wanted to try something different.

When we were in St. Louis in May, I was at Soulard Market and I picked up a copy of Feast Magazine which had a "Pork Steak Primer". Here's the article online:

http://www.feaststl.com/dine-in/features/article_062f2dcc-c7a2-11e2-aab9-0019bb30f31a.html

Now I made them following their method, except I used Maul's sauce (that we brought home with us from our trip). I smoked 'em till they were ~160 (which took almost double the time than theirs did), char'd 'em, coated 'em and grilled 'em and they turned out dry and tough as shoe leather! Everything I know about breaking down that connective tissue and stuff requires low and slow for a long time. I guess the method my girlfriend uses of simmering in Mauls in a covered pan does a good job of that too. But did I do something wrong with the way I did them???
 
Jim, that plate of food looks awesome!!! I'm going to have to find some seeds for patty pan squash, I've never heard of them until reading posts here. Great job on that cook!
 
JimS said:
Ok guys...I saw Bob's post and wanted to respond, but didn't. Now that I see this post, I feel compelled to. I did Pork Steaks this weekend. They turned out awful. Now, I know most of you would say "What does a guy from NJ know about Pork Steaks?" and you'd be right. HOWEVER, my girlfriend is from St. Louis and in the past, we've made them very similar to the way that was done here. Essentially, a quick grill followed by Maul's sauce in a tin-foil covered, disposable aluminum pan. However, this time I wanted to try something different.

When we were in St. Louis in May, I was at Soulard Market and I picked up a copy of Feast Magazine which had a "Pork Steak Primer". Here's the article online:

http://www.feaststl.com/dine-in/features/article_062f2dcc-c7a2-11e2-aab9-0019bb30f31a.html

Now I made them following their method, except I used Maul's sauce (that we brought home with us from our trip). I smoked 'em till they were ~160 (which took almost double the time than theirs did), char'd 'em, coated 'em and grilled 'em and they turned out dry and tough as shoe leather! Everything I know about breaking down that connective tissue and stuff requires low and slow for a long time. I guess the method my girlfriend uses of simmering in Mauls in a covered pan does a good job of that too. But did I do something wrong with the way I did them???
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Jim, i'll tell you MY secret.... maybe Bob Correll does, maybe Bob Correll doesn't, but I do.... Soak the pork steaks overnight (or at least 4 hours) in Wicker's BBQ marinade. Cook them INDIRECT LOW & SLOW heat (about 250ºF TOPS!) for two hours AT LEAST THEN drown those rascals in that St Louie Famous Maull's BBQ sauce in a FOILED foil pan for another 30 minutes at least.... if you feel inclined, then sear them over high heat to set the sauce.
That's the Milwaukee Way via the World Famous Saint Louis method.
Good Luck!
 
Paul Kastner said:
Bob would be proud. Or maybe jealous:)
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Geez Paul, I'm not gone yet! :p
But jealous for sure!
And proud that Jim's helping support the economy here in MO by using Maulls and Wickers.

They look super duper Jim, but if you don't stop giving me credit for these dang things I'll come up there and drink all your Knob Creek!!
 
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