Cooking for a big get together on Saturday and decided to do some St Louis style pork steaks - not exactly but my version of pork steaks.
Brined seven pork steaks overnight in about a gallon of water, cup of kosher salt, and half cup of brown sugar. Then a heavy rub of Sucklebusters Texas Pecan and Honey Hog.
A nice sear on both sides on the XL, sauced, cut into smaller pieces, and pulled at 135-140.
Panned over a bed of bell peppers, onions and garlic. Will reheat on Saturday, then into an ice chest for traveling about 30 minutes.
St Louis style pork steaks
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- egghead
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St Louis style pork steaks
Suppose you were an idiot, and suppose you were a member of congress; but I repeat myself - Mark Twain
XL, Small, and Mini BGE
XL, Small, and Mini BGE
- egghead
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Re: St Louis style pork steaks
Ready to Geaux.
Suppose you were an idiot, and suppose you were a member of congress; but I repeat myself - Mark Twain
XL, Small, and Mini BGE
XL, Small, and Mini BGE
- Norway Joe
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Re: St Louis style pork steaks
You've already made the get together a success with that cooking. Nice.
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- Rambo
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Re: St Louis style pork steaks
Haha, you’re working late. Like I said about your chicken breast; these can dry out in a heartbeat. They look good
- OldUsedParts
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Re: St Louis style pork steaks
Dat Man's Gotta Plan - - - way to Geaux, Breaux Egg
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Re: St Louis style pork steaks
I like it!!!!
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