John K BBQ
TVWBB All-Star
Last night was a pretty great night. My mom was in town for a visit, and my in laws were able to come hang out. We opted for the St. Louis tradition that is BBQ pork steaks. For anyone who is unfamiliar, the pork steak is a pork but, sliced anywhere between 3/4" and 1.5" thick.
There are lots of different ways to season pork steak - St. Louis tradition in that regard isn't clear, so I usually apply a BBQ rub an hour or so before grilling them (direct/indirect) with a little smoke wood. I'm currently using up some Killer Hogs "The BBQ Rub" which my better half has dubbed "too sweet" and I tend to agree. I figured it could use some more salt, cayenne, and garlic, so I mixed in half and half with some Tony Chachere's and that did the trick..... I think 2/3 Killer Hogs, and 1/3 Chachere's might have been a little better ratio for most folks.
Here I have the pork steaks on the WSM, I am cooking "direct" over a fire dial, with a mix of lump and KF competition briqs and a few pecan chunks. I turned them about every 10 minutes for 40 minutes or so. Our golden retriever is in the background taking a "well deserved" break. She's only 9 months old and actually behaved pretty well while I was cooking.
Nice, sweet smelling smoke coming out the top! This sounds crazy but I like the way I can see blue sky and white clouds reflected on the WSM lid
Simple pleasures are really the best.
Here's the best few of the night - with all of the thunderstorms rolling thru the St. Louis area lately, some of the cloud views have been pretty amazing. The way the sun was lighting up this one cloud against the light blue sky, with that dark gray cloud underneath was pretty unusual.
Pork steaks turned out pretty well, sorry no pics of the finished plate since things got a little crazy at serving time. I basted with some Q39 bbq sauce, "imported" from KC, and served with baked potatoes and corn. Yum! I'll have to do at least one more round of pork steaks before the end of summer.
There are lots of different ways to season pork steak - St. Louis tradition in that regard isn't clear, so I usually apply a BBQ rub an hour or so before grilling them (direct/indirect) with a little smoke wood. I'm currently using up some Killer Hogs "The BBQ Rub" which my better half has dubbed "too sweet" and I tend to agree. I figured it could use some more salt, cayenne, and garlic, so I mixed in half and half with some Tony Chachere's and that did the trick..... I think 2/3 Killer Hogs, and 1/3 Chachere's might have been a little better ratio for most folks.
Here I have the pork steaks on the WSM, I am cooking "direct" over a fire dial, with a mix of lump and KF competition briqs and a few pecan chunks. I turned them about every 10 minutes for 40 minutes or so. Our golden retriever is in the background taking a "well deserved" break. She's only 9 months old and actually behaved pretty well while I was cooking.
Nice, sweet smelling smoke coming out the top! This sounds crazy but I like the way I can see blue sky and white clouds reflected on the WSM lid
Simple pleasures are really the best.
Here's the best few of the night - with all of the thunderstorms rolling thru the St. Louis area lately, some of the cloud views have been pretty amazing. The way the sun was lighting up this one cloud against the light blue sky, with that dark gray cloud underneath was pretty unusual.
Pork steaks turned out pretty well, sorry no pics of the finished plate since things got a little crazy at serving time. I basted with some Q39 bbq sauce, "imported" from KC, and served with baked potatoes and corn. Yum! I'll have to do at least one more round of pork steaks before the end of summer.
to cook them.