Mornin' Nimmy,
I was looking through Steve Raichlen's new book,BBQ USA, last night.
He had a page on St. Louis pork steaks.
He says to have butcher cut the butt into 1/2 inch slices,about 6-8 oz. each.
Set up grill for direct grilling and preheat to high.
Grill 4 to 6 mins./side and baste with Maull's bbq sauce.
Be careful of grease flareups,they contain plenty of fat to keep them moist.
Serve with Maull's sauce on the side.