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
¼ 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.
½ cup dark brown sugar
½ cup apple cider vinegar
¼ 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 3¼ lb.)
3 tbsp. canola oil

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
> ¼ 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.
> ½ cup dark brown sugar
> ½ cup apple cider vinegar
> ¼ 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 3¼ lb.)
> 3 tbsp. canola oil

I've never heard of ANYONE in StL doing such disgusting things to pork chops.
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

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
>> ¼ 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.
>> ½ cup dark brown sugar
>> ½ cup apple cider vinegar
>> ¼ 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 3¼ 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

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)

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.
>
> 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

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:

"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.

And their sauce looks like Bulls Eye, lotsa catsup.

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.
>
> "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.
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.
>
> 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. 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.

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

--Bryan

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...

"MisterDiddyWahDiddy" > wrote in message
...

> 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).

LOL I guess you missed the time when I was asking why your pigs had butts on
their shoulders

--
http://www.helpforheroes.org.uk/shop/

Ophelia wrote:
>
>
> "MisterDiddyWahDiddy" > wrote in message
> ...
>
>> 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).
>
> LOL I guess you missed the time when I was asking why your pigs had
> butts on
> their shoulders
>
They've all been TRUMP'd!!!!