Pork shoulder (typically referred to as Boston butt) is certainly one of America’s hottest meats for barbecuing—pulled or chopped pork shoulder is within the prime three, in response to firstwefeast.com.
But in backyards in St. Louis, Missouri, that shoulder is extra more likely to be sliced crosswise into finger-thick steaks, seasoned merely, direct grilled over a scorching charcoal fireplace, then dipped in a domestically widespread barbecue sauce referred to as Maull’s. When minimize crosswise, it’s simple to see the varied muscular tissues that make up a porcine shoulder. Some are tender and well-marbled, some are leaner and harder, giving the diner a mix of textural experiences on one plate. The steaks additionally comprise a crosscut part of the Y-shaped bone, the one which releases simply from a well-done entire pork shoulder.
The steaks are ceaselessly known as blade steaks, and are a staple at St. Louis meat counters. Elsewhere, you may need to ask your butcher to chop them particular for you. Ask her or him to depart the collar of fats on; it’ll assist the steaks keep juicy when uncovered to the excessive warmth of the grill. We like to chop slits into the fats at intervals to stop the steaks from curling as they prepare dinner. And as a result of the fats can incite flare-ups, make sure you preserve a security zone in your grill grate. (Although just a few licks of stay fireplace improve the flavour, in our opinion.)
Eminently reasonably priced (every steak was lower than $5 once we lately priced them) and nice for a weeknight supper, we suggest you welcome Fall with St. Louis-style pork steaks. They’re nice for events, too: Once grilled, they are often transferred to a disposable aluminum pan with a splash of beer and a few of the aforementioned barbecue sauce. Cover tightly with foil, and maintain for as much as 2 hours on the oblique facet of the grill. Worthy facet dishes embrace Smoked Creamed Corn, Smoked Coleslaw, and Smokehouse Beans.
St. Louis Pork Steaks