Pork steaks, which are the result of slicing a pork butt in the same way
the chuck steaks are cut from beef shoulder. They have the
characteristic 7-bone (when there is a bone).

In St. Louis, these are a popular grill item. That's ok, they're
reasonably tasty and not too chewy. I've heard that these pork steaks
aren't nearly so popular in other parts of the country, but I'm not sure
about that.

Anyway, in the book Legends of Texas barbecue by Walsh, he mentions
barbecuing these steaks, as in indirect cooking for several hours. As
summer approaches I'll be seeing the sliced pork butts on sale at the
stores, so I might be interested in trying this method. In the WSM, I
could fit a fair number using both the top and bottom grates, might need
to rotate them due to temp differences.

Has anyone tried this? How'd it work out? Any tips or techniques?




Brian Rodenborn

On Tue, 13 Apr 2004 20:43:04 GMT, Default User
> wrote:

>Pork steaks, which are the result of slicing a pork butt in the same way
>the chuck steaks are cut from beef shoulder. They have the
>characteristic 7-bone (when there is a bone).

The problem with all the pork steaks I see is that they're cut
like most pork chops - 3/8" thick. try and cook one of those for
more than 10 minutes and you've ruined it.

-sw

Default User wrote:

> Pork steaks, which are the result of slicing a pork butt in the same way
> the chuck steaks are cut from beef shoulder. They have the
> characteristic 7-bone (when there is a bone).
>
> In St. Louis, these are a popular grill item. That's ok, they're
> reasonably tasty and not too chewy. I've heard that these pork steaks
> aren't nearly so popular in other parts of the country, but I'm not sure
> about that.
>
> Anyway, in the book Legends of Texas barbecue by Walsh, he mentions
> barbecuing these steaks, as in indirect cooking for several hours. As
> summer approaches I'll be seeing the sliced pork butts on sale at the
> stores, so I might be interested in trying this method. In the WSM, I
> could fit a fair number using both the top and bottom grates, might need
> to rotate them due to temp differences.
>
> Has anyone tried this? How'd it work out? Any tips or techniques?

These are great to keep around in the freezer for a quick meal.

I smoke a butt in the normal way (whatever rub you prefer, etc), then
take it off the heat around 185 F. I cool the meat, slice
into steaks, vac pack and freeze them. When you're ready to serve
thaw and toss on the grill.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"Steve Wertz" wrote in message >
>
> The problem with all the pork steaks I see is that they're cut
> like most pork chops - 3/8" thick. try and cook one of those for
> more than 10 minutes and you've ruined it.
>
> -sw
>

I just butterfly them



Lew/+Silat

Steve Wertz wrote:
>
> On Tue, 13 Apr 2004 20:43:04 GMT, Default User
> > wrote:
>
> >Pork steaks, which are the result of slicing a pork butt in the same way
> >the chuck steaks are cut from beef shoulder. They have the
> >characteristic 7-bone (when there is a bone).
>
> The problem with all the pork steaks I see is that they're cut
> like most pork chops - 3/8" thick. try and cook one of those for
> more than 10 minutes and you've ruined it.

Usually 1/2 in. or so, I think, but reasonably thin. That was kind of my
concern, whether they'd dry out too much. The recipe is he


http://www.texashighways.com/recipes...le.php?rid=311


Note that it doesn't specify how thick the steaks should start out, but
figuring 2 lbs. serves 4 they shouldn't be all that thick.


Sounds like I may need to give it a try, throw some of them in the WSM
while something else is going on the other grate. Worse comes to worse,
cut them up for chile verde.



Brian Rodenborn

Pork steaks have been soul food for as long as I can remember.
I fried my first one in the early '50's in an iron skillet on an
apartment sized gas stove. I've never even thought about trying
to slow cook 'em. Just get a hot skillet or grill throw a couple
of them suckers on and skeer the hell out of them on both sides.
Serve with fried potatoes and horseradish. Maybe have some
green beans for a side. Forget that smoking shit. That's for
full grown butts.
--
M&M ("When You're Over The Hill You Pick Up Speed")

M&M wrote:
> Pork steaks have been soul food for as long as I can remember.
> I fried my first one in the early '50's in an iron skillet on an
> apartment sized gas stove. I've never even thought about trying
> to slow cook 'em. Just get a hot skillet or grill throw a couple
> of them suckers on and skeer the hell out of them on both sides.
> Serve with fried potatoes and horseradish. Maybe have some
> green beans for a side. Forget that smoking shit. That's for
> full grown butts.
> --
> M&M ("When You're Over The Hill You Pick Up Speed")

Or, get that grill *HOT* and sear 'em on the grill. Use a little extra dry wood
(wrapped in foil if necessary) to make smoke ans have the best of both worlds.

BOB
hadn't thought about horseradish, but has been known to serve with fried (or
grilled with the pork steaks) and green beans (with a hunk of pork or bacon for
flavor)

On 14-Apr-2004, " BOB" > wrote:

> Or, get that grill *HOT* and sear 'em on the grill. Use a little extra
> dry wood (wrapped in foil if necessary) to make smoke ans have the best
> of both
> worlds. Hadn't thought about horseradish, but has been known to serve with
> fried
> (or grilled with the pork steaks) and green beans (with a hunk of pork or
> bacon for flavor)

Too right BOB. I overlooked the grill because I seldom cook enough chops to
justify firing up the NB. They would be better with some smoke though. I
also
forgot about the salt pork or bacon for flavor in the green beans A little
cured
ham works well too as well as some chopped onion. Mmmmm, I think I have
one lonesome pork steak around here someplace. I bet it'd like an egg for
company at breakfast with some potatoes roasted in the oven with butter and
garlic.
--
M&M ("When You're Over The Hill You Pick Up Speed")

I like pork steak, didn't know they were a cut out of butt though. I soak
them in TFM's brine for turkey's, yum! I simply grill them over a medium to
hot heat, covered in a kettle. I like them 'cause they do cook in a short
time and are already tender, no need to low and slow. IMHO not a low N slow
candidate.
"Piedmont"

"Default User" > wrote in message
...
> Pork steaks, which are the result of slicing a pork butt in the same way
> the chuck steaks are cut from beef shoulder. They have the
> characteristic 7-bone (when there is a bone).
>
> In St. Louis, these are a popular grill item. That's ok, they're
> reasonably tasty and not too chewy. I've heard that these pork steaks
> aren't nearly so popular in other parts of the country, but I'm not sure
> about that.
>
> Anyway, in the book Legends of Texas barbecue by Walsh, he mentions
> barbecuing these steaks, as in indirect cooking for several hours. As
> summer approaches I'll be seeing the sliced pork butts on sale at the
> stores, so I might be interested in trying this method. In the WSM, I
> could fit a fair number using both the top and bottom grates, might need
> to rotate them due to temp differences.
>
> Has anyone tried this? How'd it work out? Any tips or techniques?
>
>
>
>
> Brian Rodenborn

"Steve Wertz" > wrote in message
...
> On Tue, 13 Apr 2004 20:43:04 GMT, Default User
> > wrote:
>
> >Pork steaks, which are the result of slicing a pork butt in the same way
> >the chuck steaks are cut from beef shoulder. They have the
> >characteristic 7-bone (when there is a bone).
>
> The problem with all the pork steaks I see is that they're cut
> like most pork chops - 3/8" thick. try and cook one of those for
> more than 10 minutes and you've ruined it.

I always knew them as "country style ribs" but they were typically cut about 1"
or more. For grilling, some came out fine, others tough as leather.

_________
ht_redneck

Tyler Hopper wrote:

> I always knew them as "country style ribs" but they were typically cut about 1"
> or more. For grilling, some came out fine, others tough as leather.


Are those the same thing as pork steaks? Pork steaks look nothing like
ribs of any sort. I thought CS ribs were from the loin where it joined
the shoulder, and didn't include any of the shoulder blade bone.




Brian Rodenborn

BOB wrote:
>
> M&M wrote:
> > Pork steaks have been soul food for as long as I can remember.
> > I fried my first one in the early '50's in an iron skillet on an
> > apartment sized gas stove. I've never even thought about trying
> > to slow cook 'em. Just get a hot skillet or grill throw a couple
> > of them suckers on and skeer the hell out of them on both sides.
> > Serve with fried potatoes and horseradish. Maybe have some
> > green beans for a side. Forget that smoking shit. That's for
> > full grown butts.

> Or, get that grill *HOT* and sear 'em on the grill. Use a little extra dry wood
> (wrapped in foil if necessary) to make smoke ans have the best of both worlds.


Of course, I know how to do all that. As I said, pork steaks are a
mainstay grilling item in St. Louis. I've eaten more pork steaks
grilled, pan-fried, broiled etc. than you can shake a stick at.




Brian Rodenborn

On Wed, 14 Apr 2004 19:24:22 GMT, Default User
> wrote:

>Tyler Hopper wrote:
>
>> I always knew them as "country style ribs" but they were typically cut about 1"
>> or more. For grilling, some came out fine, others tough as leather.
>
>
>Are those the same thing as pork steaks?

Country-Style Ribs are long chunkc of butt. Steaks are flat and
rectangular.

>I thought CS ribs were from the loin where it joined
>the shoulder, and didn't include any of the shoulder blade bone.

Country Ribs are from the loin, Country-STYLE ribs are from the
butt.

-sw

My wife purchased some 2" thick pork steaks that I grilled last night on a
gas grill (I left the cover off my lump storage container and all was
soaked). I don't know what cut they were, but they were shaped like
sirloins. I grilled them, turning four times for a total of about 10-12
minutes. They were not chewey or tough. They were mighty tastey, even if I
say so myself.
--


----------------------------------------------------
This mailbox protected from junk email by Matador
from MailFrontier, Inc. http://info.mailfrontier.com

"Steve Wertz" > wrote in message
...
> On Tue, 13 Apr 2004 20:43:04 GMT, Default User
> > wrote:
>
> >Pork steaks, which are the result of slicing a pork butt in the same way
> >the chuck steaks are cut from beef shoulder. They have the
> >characteristic 7-bone (when there is a bone).
>
> The problem with all the pork steaks I see is that they're cut
> like most pork chops - 3/8" thick. try and cook one of those for
> more than 10 minutes and you've ruined it.
>
> -sw
>

On 14-Apr-2004, Default User > wrote:
<snip>
> Of course, I know how to do all that. As I said, pork steaks are a
> mainstay grilling item in St. Louis. I've eaten more pork steaks
> grilled, pan-fried, broiled etc. than you can shake a stick at.

I apologize for replying off your topic. I just went back and reread
the thread. To get back on topic. I don't see how I could actually
barbecue pork steaks without holding them in the danger zone
for a prohibitive length of time. Due to their thickness (thinnest)
at any temp over 195°, I would guess that they would cook way
to fast to achieve 'Q' quality. If you could hold the cook temp to
just above the collagen breakdown point (165°) until you get past
the plateau maybe it could be done. I couldn't do that with my
NB.


--
M&M ("When You're Over The Hill You Pick Up Speed")

"Steve Wertz" > wrote in message
...
> On Wed, 14 Apr 2004 19:24:22 GMT, Default User
> > wrote:
>
> >Tyler Hopper wrote:
> >
> >> I always knew them as "country style ribs" but they were typically cut
about 1"
> >> or more. For grilling, some came out fine, others tough as leather.
> >
> >
> >Are those the same thing as pork steaks?
>
> Country-Style Ribs are long chunkc of butt. Steaks are flat and
> rectangular.
>
> >I thought CS ribs were from the loin where it joined
> >the shoulder, and didn't include any of the shoulder blade bone.
>
> Country Ribs are from the loin, Country-STYLE ribs are from the
> butt.
>
> -sw

Country ribs are from the loin, Western ribs are from the butt!
Western ribs are thick pork steaks cut in half long ways.
BT

On Thu, 15 Apr 2004 14:41:23 GMT, "Bill & Susan"
> wrote:

>Country ribs are from the loin, Western ribs are from the butt!
>Western ribs are thick pork steaks cut in half long ways.

I suspect "Western Ribs" is a local/regional term. That's a new
one for me.

-sw (Oink!)

"Steve Wertz" > wrote in message
...
> On Thu, 15 Apr 2004 14:41:23 GMT, "Bill & Susan"
> > wrote:
>
> >Country ribs are from the loin, Western ribs are from the butt!
> >Western ribs are thick pork steaks cut in half long ways.
>
> I suspect "Western Ribs" is a local/regional term. That's a new
> one for me.
>
> -sw (Oink!)
Ohio
BT

\"Piedmont\" wrote:
>
> I like pork steak, didn't know they were a cut out of butt though. I soak
> them in TFM's brine for turkey's, yum! I simply grill them over a medium to
> hot heat, covered in a kettle. I like them 'cause they do cook in a short
> time and are already tender, no need to low and slow. IMHO not a low N slow
> candidate.


Welp, as I said I've eaten many grilled ones.

The Qd version in the Texas book sounds intriguing, certainly at least
one restaurant has found them to be a candiate for low and slow. As it
doesn't seem as though anyone has tried it, I'll have to pioneer

Pork butts are 99c this week, sounds like an opportunity.



Brian Rodenborn

Hmnn.

I've doen several pork shoudlers/boston butts on my old style big
green egg. This pork steak sounds like a good idea... hmnn..

-W

Woogeroo wrote:
>
> Hmnn.
>
> I've doen several pork shoudlers/boston butts on my old style big
> green egg. This pork steak sounds like a good idea... hmnn..


Hope so. I picked up a sliced butt yesterday and will give it a whirl
when I get a chance here soon. I'll report back what the results are.




Brian Rodenborn