MisterDiddyWahDiddy wrote:
> On Thursday, December 10, 2015 at 4:43:17 PM UTC-6, Abiquiu wrote:
>> MisterDiddyWahDiddy wrote:
>>> On Thursday, December 10, 2015 at 3:01:49 PM UTC-6, Abiquiu wrote:
>>>> MisterDiddyWahDiddy wrote:
>>>>> On Thursday, December 10, 2015 at 2:51:28 PM UTC-6, Abiquiu wrote:
>>>>>> http://www.keyingredient.com/recipes...le-pork-chops/
>>>>>>
>>>>>> Ingredients
>>>>>> 4 slices bacon, finely chopped
>>>>>> 1 tbsp. ground ancho chile (or other chili powder, such as plain,
>>>>>> chipotle or chili spice mix)
>>>>>> 4 cloves garlic, finely chopped
>>>>>> Ľ medium onion, chopped
>>>>>> 2 cups canned whole, peeled tomatoes, pureed in blender beforehand or
>>>>>> leave whole and puree sauce in the saucepan with immersion blender.
>>>>>> ˝ cup dark brown sugar
>>>>>> ˝ cup apple cider vinegar
>>>>>> Ľ cup whole-grain mustard
>>>>>> 1 tbsp. Worcestershire sauce
>>>>>> 1 tbsp. kosher salt, plus more to taste
>>>>>> Freshly ground black pepper, to taste
>>>>>> 6 country-style pork ribs or pork chops or steaks (about 3Ľ lb.)
>>>>>> 3 tbsp. canola oil
>>>>>
>>>>> I've never heard of ANYONE in StL doing such disgusting things to pork chops.
>>>>
>>>> I kinda wondered if this was KC style...
>>>>
>>>>> Pork *chops* get S&P and floured, then pan fried. Pork *steaks* (shoulder)
>>>>> gets grilled over charcoal, and basted with Maull's BBQ Sauce. Country style
>>>>> ribs are treated much like pork steaks.
>>>>>
>>>>> --Bryan
>>>>
>>>> As in:
>>>>
>>>> http://www.porkbeinspired.com/recipe...e-pork-steaks/
>>>>
>>>> 4 BLADE PORK STEAKS, 1/2-INCH THICK
>>>> GARLIC SALT, TO TASTE
>>>> PEPPER, TO TASTE
>>>> 1/4 CUP DIJON-STYLE MUSTARD
>>>> 2 TABLESPOONS BROWN SUGAR
>>>> 2 TEASPOONS WORCESTERSHIRE SAUCE
>>>
>>> NORMAL St. Louis folks don't BBQ with Dijon mustard and/or Worchestershire sauce.
>>
>> Too bad, those are complimentary tastes.
>>
>>>>
>>>> Or?
>>>>
>>>> http://www.patiodaddiobbq.com/2012/0...rk-steaks.html
>>>>
>>>> Ingredients
>>>> 4 large Pork steaks, 1 1/4" thick
>>>> 3 Tbs Kosher salt
>>>> 1 1/2 Tbs Black pepper, ground fresh
>>>> 2 tsp Granulated garlic (not "powdered")
>>>> 16 oz Beer (I used Bud Light)
>>>> 18 oz Your favorite barbecue sauce (I used KC Masterpiece Sweet & Tangy)
>>>
>>> Sometimes they will dump shitty A-B beer (Bud, Bud Light or Busch) into
>>> the sauce, but most often they will just be swilling it as they grill.
>>> AND, there is a reason why KC Masterpiece is called "KC." St. Louis has
>>> its own distinctive BBQ sauce, Maull's.
>>>
>>> http://www.maull.com/sauces.html
>>>
>>> The cut of meat is St. Louis style, but the cooking techniques above are not. Curiously, St. Louis style pork steaks are cut from a Boston butt, which
>>> isn't a butt at all, but a shoulder (other end of pig).
>>>
>>> --Bryan
>>
>> They advise:
>>
> "They" are obviously not St. Louis folks.

Ya sure?

>>
>> "Once they're browned, take 'em off the grill, cut them so that each
>> piece has two bones in them and then stack them in a foil pan on the
>> edge. The meat will be pink. Cover them with barbecue sauce, then put
>> foil on top and let 'em simmer over a slow fire for about an hour and a
>> half. If you like them wet, serve them out of the pan. If you like them
>> dry, you can put them back on the grill for a few minutes over a medium
>> fire."
>>
>> That's slop cooking, imo.
>
> No one here sticks them in the foil pan while they're still pink inside.

Good!

> The Maull's folks probably hired a non-StL person to write that. The
> typical St. Louisan uses charcoal lighter fluid to start the fire, and
> often doesn't let it burn off completely before putting on the pork steaks,
> which he cooks to overdone before putting them in the pan of sauce. He
> does this while drinking shitty beer, usually Busch or Bud Light.

LOL!!!

>>
>> And their sauce looks like Bulls Eye, lotsa catsup.
>
> It is quite red, not quite ketchup red, but redder than Bullseye. It has
> very little molasses, and no mustard at all. You might think that it's
> awful.

I would.

> A sizable minority of folks here even do, but it is quite unlike
> any other sauce. Folks who move away often get it shipped to them. It
> has this strange nature. It doesn't taste good out of the bottle. It has
> to be cooked over fire, where the vinegar taste cooks out and the corn
> syrup caramelizes. The downside is that all of the capsaicin also cooks off
> so you need to add cayenne or some kind of hot stuff to it.

Interesting souse-ology.

> IIRC, the Kuthe family used Open Pit, more evidence of their utter perversion.
>
> --Bryan

Oh dear oh dear...