Pork Steak & Country Ribs

[charlesrshell]

My third time use on a pellet grill. Pork Steak is something unique to the St Louis area. They were awesome, much better than the Ribeyes we did last weekend. Did not do any smoke mode and they had a smoke ring for some reason. Started on 375 then wife wanted some searing so turned up to 400 last 10 minutes or so. Salt and pepper on both and BBQ sauce on mine only. They sure ate good.

 

[Greg Jones]

Looks great!

 

[charlesrshell]

Looks great!

Thanks. I was surprise everything had a smoke flavor cooking at 375 to start. LJ hickory pellets. I can't wait to get the Bullseye.

 

[Waterboy]

@charlesrshell you are three cooks in on pellets and starting to find your groove! Cook on!

 

[charlesrshell]

@charlesrshell you are three cooks in on pellets and starting to find your groove! Cook on!

I guess, but I can't wait to get the Bullseye. I doubt I will ever use my Stampede again. Sad to say, I should have done more research before I got the Stampede.

 

[BretM]

Looks good. Not sure about pork steak being "Unique to the St. Louis" area though. We have them all over here in WI too. It's essentially the shoulder cut into steaks. Also known as a blade steak.

 

[charlesrshell]

Looks good. Not sure about pork steak being "Unique to the St. Louis" area though. We have them all over here in WI too. It's essentially the shoulder cut into steaks. Also known as a blade steak.

I have been told since I moved to this area that the Pork Steak was invented in St Louis or at least they renamed the blade steak. I don't know, don't care, I am a Texan. Anyway, it sure eats good.

 

[Fhughes]

When I first started in construction in the 90s my boss would put about 20 thick cut steaks or sometimes thick cut chops in a disposable pan. He would cook them about 3-4 hours at low heat on a 5gal metal bucket it was always great food