Bob Correll
R.I.P. 3/31/2022
Lots of great looking pork steak cooks on here lately, hope these are worthy.
I like to go low and slow with smokewood added, but decided to do these the old St Louie way.
The steaks go on directly over the coals, with salt, pepper, and garlic powder.
You open the hood, flip 'em, close the hood.
Take a few sips of beer, and repeat.
(this is impressive to guests, it looks like you're some kind of grill Pro or something)
Now, when they're about done, you or one of your buddies starts talking sports.
"Hey, how 'bout that Cardinal game last night!"
This send the gals inside to work on the side dishes.
With the ladies out of sight, the meat goes into a bbq sauce bath, with beer added, if your bottle isn't empty.
You cover them with foil, and join your buddies around the beer cooler.
You then cook whatever else needs cooking.
One other tip, keep the tongs in your non-beer hand at all times!
When your wife comes out to see when the meat will be ready, you snap them at her and say: "Not too much longer Honey"
It's also a nice touch to tie a bandana around your head before you take in the food, it helps give sympathy for the poor hot GrillMaster.
But, it was just Jo Anne and I last night, and she knows very well how the game is played.
Bottom line, the steaks are cooked fairly hot and fast, then tenderized in the sauce for however long the beer supply lasts.
Thanks for putting up with my nonsense!
I like to go low and slow with smokewood added, but decided to do these the old St Louie way.
The steaks go on directly over the coals, with salt, pepper, and garlic powder.
You open the hood, flip 'em, close the hood.
Take a few sips of beer, and repeat.
(this is impressive to guests, it looks like you're some kind of grill Pro or something)
Now, when they're about done, you or one of your buddies starts talking sports.
"Hey, how 'bout that Cardinal game last night!"
This send the gals inside to work on the side dishes.
With the ladies out of sight, the meat goes into a bbq sauce bath, with beer added, if your bottle isn't empty.
You cover them with foil, and join your buddies around the beer cooler.
You then cook whatever else needs cooking.
One other tip, keep the tongs in your non-beer hand at all times!
When your wife comes out to see when the meat will be ready, you snap them at her and say: "Not too much longer Honey"
It's also a nice touch to tie a bandana around your head before you take in the food, it helps give sympathy for the poor hot GrillMaster.
But, it was just Jo Anne and I last night, and she knows very well how the game is played.
Bottom line, the steaks are cooked fairly hot and fast, then tenderized in the sauce for however long the beer supply lasts.
Thanks for putting up with my nonsense!
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