Pork Shoulder Steaks - Pork Butt Sliced for Pork Steak - Cooked 3 Ways!
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- Опубликовано: 25 авг 2024
- In this video, the experts will show you how Pork Shoulder, Pork Butt, and Boston Butt can be cut into Pork Steaks. Use these recipes to turn up the tasty the next time you fire up your grill or smoker...a great alternative to pulled pork!
Our friends from Goshen Butcher Shop and Code 3 Spices will show you how to cut and cook this unique cut of pork, which is largely unknown outside the Midwest.
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Code Three has the best products on the market. I'm in the mood for pork steak now!
Tim Bunt definitely, I really like the Backdraft Rub they make
Using that bandsaw to cut that meat with scare the hell out of me how close is Hands came to it
It sure looks that way in the vid but there's no substitute for experience!
@@Redmeatlover some say there is no substitute for safety around a bone cutting blade, but hey. What's a couple of fingers, at least that's what my priest said.
@@rottiesdad ,,😂
Come into a 40° cutting room at 5 am in the morning you'll see how fast that saw can go. You rock your hips on the table top to push the meat through. You respect the blade you can't be afraid of it. You'd be surprised how good you get at it 6 months in.
Y'all southern folks need to try this!
I'm a Bama boy with a lot of family in St. Louis. I have fond memories of tasty backyard BBQs during summer trips and this video brings them rushing back! There really is more to Boston butt than pulled pork!
St Louis doesn't get the credit it deserves for being a BBQ capitol. Everyone is talking about KC or Memphis but really it's the STL
Man, you are a natural at hosting.
I'll be honest as a southern man.
I've always just salt and peppered and fried or grilled pork steaks. But I prefer pork steaks over pork chops. And really like pork steaks
I know you work hard but you look like you’re having tons of fun. Looking good Mike. First time I’ve seen you wo a hat. Keep it up Joey Brisket!
Code 3 spices are awesome. Good stuff.
Just the kind of info I was looking for to cook pork steaks to juicy tender perfection 👍🏾👌🏾
What was neat growing up in West St. Louis Co., In the 1960's was all the different methods that my father and my friend's fathers used to cook pork steaks. Although the fathers had different styles, the steaks would all turn out delicious.
Awesome video!
I've been following Malcom since 2011and I have saved every email/video that he has sent to me. I found out about him through the BBQ Brethren Forum. Definitely one of the best at Grilling/Smoking and also producing excellent Videos.
I meant for my previous post to go to How To BBQ Right but this man is knows his stuff too!
Big fan of the fact this shop is actually relatively local to me.
Pork steak.... sear....bread with 00 flour.....shallow fry....drain excess oil...red win deglaze...butter....egg yolk... My go to cheap, fast , simple symphony of flavors in my mouth 😂😎🤘
I feel anxious watching you host lol 😉 good video tho, I'm a butcher/meat cutter here in California. I'm in charge of cutting all the pork and lamb. So I've cut and eaten alot of pork steaks. And yes, this video was accurate 👍I'm definitely going to try this recipe. Also, pork steak is so underrated. It's an awesome steak, but alot of consumers are not familiar with this cut. Great vid👍
Thanks so much for the review....good to hear from a butcher on this vid! Pork Steak is big here in the Midwest and, agreed - very delicious - but we don't see it a lot on the coasts. We showed a butcher in MA how to cut pork this way and it became a staple in his shop! Thx for your comment Robert!
The host seems way more invested in producing a video rather than being engaged in the cook and learning something.
@@sambellamy8692 .......he does seem to be asking some inane /non sensical questions ......
I was really surprised to see this was in Edwardsville! I love it! I live nearby. I love this shop
That's why I love Missouri cuz man we love our pork steaks here!!:-) its gotta be a staple in every home!:-)
You know that’s right! It’s tradition.
@@Redmeatlover absolutely! :-)
Great vid u earned a new sub but maybe turn down the bsckground music a little it was hard to hear them during the seasoning process
huh? What happened to the testing of the other 2 steaks? I wanted to see the finished product? what a gyp, I waited 25 mins to see the end product
Me too ! Thought it was gonna be a comparison oh well....
That sht so good baked with the right seasoning 🤪
Thanks for the nightmares, Band saw guy .
How about more info on time on the Weber
i cant stop looking at the protein build up around the handle of the slide and under the sled. It looks like its been there awhile with the color of it. When i ran a market and had seen that the clean up kid would be out the door.
What temp are you smoking them at?
What is the side dish? and What is the recipe for it? It looks amazing.
Would be so much better without the music background
What was the side?
AMAZING YUMMY 😋 THANKS YOU GOODNESS 🌟/PORK STEAK 🥩❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME
I'm from Central Illinois and never had one! So they wrapped the steaks with the Weber method as well?
Try them and let us know whatcha think, it's a versatile cut. We also have a video on our channel for Beer Braised Pork Steaks (ruclips.net/video/odtrBY_14a0/видео.html) to show another method. Also, the pork steaks using the Weber method were not wrapped.
What are the secret ingredients?
What temp what was he at on the pellet grill?
I thought u were in Goshen, NJ 😩 no bbq for me
None in NC neither🙁
It’s 2023; I hope he took those bud light signs down..
Really bad audio .... what's the point if you can't hear the guy?
Interesting video. In St. Louis, we find many backyard grillers simply using a Weber with charcoal to grill the pork steaks until they are cooked through. This is not time consuming and can take less than seven minutes. Many in St. Louis eat them this way with and sometimes without sauce. As often as not there is no rub--mostly just salt and pepper. In my household, we go from grilling (step one) to one hour wrapped in foil at 350 for tenderness (step two). That is about it. The thing is, a lot of folks consider the foil and oven step way too much work. This video covers commiting hours to cooking pork steaks--that is absolutely unusual. To provide context, I'm a former chef and have been exposed to all manner of ideas on how to cook and how to grill. I don't personally know anyone who uses rub on pork steaks--it is always salt and pepper, and sometimes no seasoning at all, the presumption being that the charcoal smoke provides all the flavor necessary, and in my experience this attitude predominates. Many St. Louis natives find a Weber grill far too expensive and use far cheaper options. For those who go fancy, a barrel cut in half length wise seems to be the grill of choice. You see them everywhere, particularly in north and south suburban yards. Again, interesting video--but the St. Louis scene is in no way reflected here. Seriously, if I told my guests: "I'll be back in an hour. I'm going to cook some pork steaks." They would think I was going on some kind of road trip, or maybe I'd lost my senses.
I've lived here in STL my whole life and I don't know anyone who doesn't season their pork steaks. I also don't know anyone who cooks on a barrel cut in half. Most people use either a Weber or a generic brand of the same style.
@@ryanmarshall6692 Very good. Been here since 1964. The keg-style grills have been around a very long time. My experience and observations are based on having friends and family in North County, West County, the Central West End, University City, Wellston, Ladue, and the City of St. Louis. Salt and pepper and a grill are what I see done the most. I don't know anyone who uses a rub. I'm a trained chef with lots of friends who cook or fall into the category of foodies. The chef who trained me was himself a trained chef. He had a half barrel BBQ grill and only counted on charcoal for flavor, sauce for after, and a giant piece of bread under the pork steak to sopp up extra sauce. He used Maul's traditional sauce but added pickle juice to it. I've never had better BBQ than his. He has passed away but was a fine-dining Chef in Clayton, Missouri. I fear that when you use the word "most" to describe the BBQ habits of St. Louis you diminish the credibility of the statement.
@@superbug1977 I just have difficulty believing a few points here. Using rub is a personal preference, but everyone I've ever met at least puts salt and pepper on their pork steak. I've never heard of a chef in my life cooking meat without even salting it. It wouldn't taste good without salt. Every BBQ place uses rub on their meat. And as far as you asserting that an hour is too long to cook a pork steak, I've never heard of this either. Traditional STL pork steak is seasoned, seared, basted in BBQ/Beer and then seared again. This process takes about 90 minutes and this is the traditional STL style that dates all the way back to the Schnucks brothers. As far as your assertion that people in STL think a Weber grill is too expensive and prefer a barrel cut in half, I've never seen or heard that anywhere. People either use Webers or generic charcoal grills and restaurants use commercial offset smokers.
@@ryanmarshall6692 I see what you're saying. I myself use salt and pepper on pork steaks. When we talk about seasoning...well salt and pepper yes. Of course. And I often simmer mine in beer and sauce. Though over the years I've come to prefer the foil/oven method. I do both. Just depends. Salt and pepper is a given. My original thought is that this video missed the mark. And I'm very reluctant to say "everyone I've ever met" about anything. But that comes with age. Rub on a pork steak seems odd to me. Though I use it on almost every other type of slow cooking. Some of us have switched to Big Green Egg types of outdoor cooking. Still, I know many folks who say burn it and sauce it when it comes to pork steaks. A lot of my friends who want pork steaks that way came from North County. I thinks it depends on "where you went to highschool." Or rather, your own part of St. Louis. For me, the U. City backyard BBQ folks outshine many. This is, of course, my own experience. Let's be clear: I was not referring to salt and pepper--I was responding to using rubs. If you are as old as I am, you might just forget about it. I think we know very different people.
the background music...geez
How to reheat totinos pizza in Ninja Foodi X l gril
Good video but the music is horrible. Drowns out the voices
my god watch the fingers on that saw!!!!!
Craziest gf I ever had is from Edwardsville. She had great meat though.
annoying music, too loud for background
Agree hard to concentrate what they talking about with the loud music. Only if it was turned down a few notches 😅😂
I am sure they are good like candy. But way to much seasoning for my taste. But still nice video good info.
Stop the music!! Very hard to hear what being said.
Take it easy on the background music...its so loud you can barely hear what ppl other than yourself are saying
lower background music
Yah it was bit louder than I'd like :-) but still good :-)
Clean the meat 1st people.😉
Have some meat with that sauce.
Please cut the music! So annoying.
Just be quite , ...here is harmful content
I smell some dee-a-beets-easy-s. Literal sugar coating.
According to Wilford Brimley, it's pronounced diabeetus.
Pork is white meat. Not red. Just sayin!
Incorrect. That's a misnomer. Pork is red meat.
Cannibalism is taboo.