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I do Pork Steaks on my 380 quite offen ,but don't have a fool proof way.Does anyone have a fool proof pork steak recipe? I have tried using a modified 3-2-1 method but could not make it work.
Thanks
So at least give me your process??I do Pork Steaks on my 380 quite offen ,but don't have a fool proof way.
The best way the wife has liked them was just cook at 300 degrees till the right meat temp.So at least give me your process??
At least you know what a pork steak is! Originally from the desert of NM, and now in the swamps LA, I do not believe I have heard of such a cut!Pork Steak and Kettle Korn guaranteed at every fair/carnival/festival in St. Louis. I don't remember Maull's though.
Not sure if Maull’s is around anymore. It used to be on shelves everywhere in the greater STL area, but I seem to remember they were bought out some years ago.Pork Steak and Kettle Korn guaranteed at every fair/carnival/festival in St. Louis. I don't remember Maull's though.
Looks like Maull’s is still around.Not sure if Maull’s is around anymore. It used to be on shelves everywhere in the greater STL area, but I seem to remember they were bought out some years ago.
Good to know. In case I’m feeling nostalgic one of these days!
I was wondering about that too. What I often see in the SC Lowcountry that’s referred to as pork steaks are simply a pork butt cut into steaks…not to be confused by pork chops from the loin.At least you know what a pork steak is! Originally from the desert of NM, and now in the swamps LA, I do not believe I have heard of such a cut!
That's it! Braised isn't a requirement, it's just a texture thing. We eat it straight off the grill as well.What I often see in the SC Lowcountry that’s referred to as pork steaks are simply a pork butt cut into steaks…
I do pork Bulgogi - it's quickly pan fried. Same cut of meat, just way thinner.The pork steaks I’m referring to are often used in Korean bbq.