Reply to "Pork Steaks"

Former Member

Hi Nimmy,

I live in St. Louis too and have been cookin' pork steaks all my life. The ones they sell in all of the stores and butcher shops here are sliced 1/2 inch thick from the bone end of a pork butt.

I've tried every method under the sun for cooking those puppies and you've already described the best way. Grill 'em on medium until they're just about done then put in a casserole, cover with BBQ sauce, cover the casserole with foil and put in a 350 degree oven for about an hour. They'll come out falling off the bone tender.

Sorry, but they just don't lend themselves well to smoking. They're too thin. They can go from looking almost done to shoe sole in a heart beat. Now, maybe you could do as Tom says. Smoke 'em a little just to get the smoky flavor then grill 'em and finally cover with sauce and in the oven to tenderize.

Let us know how they turn out.

EZ

9/8/0311:58 PM

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