Great idea, John! I was searching your channel to try to do a pork shoulder, but have always found them to not be so great once you get into the middle away from the bark. So this video is perfect, lots of surface area to put rub on. You blew my mind when you dropped it into the sauce. Can't wait to try this one on my Big Joe.
Nice video John, I’m going to have to try this. I love pork butts but do not always need the 8ish pounds of meat. This seems like a perfect way to get my pork butt fix.
I've been seeing Killer Hogs products used a lot across the board for the last months. If we're not careful, Malcolm Reed will conquer the planet with his Killer Hogs products.🧐
I really am a big fan of your videos, I very much respect you and your bbq skills because they are WAY beyond mine in most respects. I also watch your videos as soon as they are released and always enjoy them. However, it’s obvious you haven’t collaborated with a native St. Louisan about pork steaks and learned how to cook them the right way. A North Carolina sauce? It must be Maulls sauce!!! Any flavor of Maull’s sauce! Off set on the grill for the appropriate time depending on the thickness, when almost done slather on the Maull’s then over direct heat for a few minutes. Lubricate with an Anheuser-Busch product in between...
Rob Lappin I was excited about that too, seeing a guy like John making “St Louis Style Pork Steaks” (his words, title of the video) and putting it out there for the world to see. Okay, so he doesn’t use Maulls sauce, but keep it a STL style sauce! Braising them in a North Carolina sauce is NOT STL style, they are simply “John’s style.” He replied to me with the following: “It doesn't matter what I do in terms of anything being of a 'style' or being 'authentic' in any way. there are always people who take opposition to it. I am used to it. It doesn't bother me any more. One of these days I will learn to NOT claim anything I do to be of a style or authentic. I have a thick head though so it takes me a while to learn. Thanks for the reminder though! - John Setzler” I respect him as a great pitmaster and respect that this channel is his sandbox. But the first sentence in his response to me completely contradicts the title of the video! By his rational I can boil some baby backs, finish them in the oven, slap mustard sauce on them and call them Kansas City style ribs. Or, even better, serve a Papa John’s original style deluxe pizza and call it authentic New York style pizza. If you’re going to tout a “style” of cooking something, please stay in the spirit of that style. Otherwise, own it and call it YOUR style. I do plan on trying this technique for pork steaks in the very near future because it intrigues me and my family and I are always up for something new. And I’ll continue watching John’s videos!
Love this idea, John! That looks very tender & full of layers of flavor.
Great idea, John! I was searching your channel to try to do a pork shoulder, but have always found them to not be so great once you get into the middle away from the bark. So this video is perfect, lots of surface area to put rub on. You blew my mind when you dropped it into the sauce. Can't wait to try this one on my Big Joe.
Looks awesome!
Looks delicious 😋
I prefer that you taste it, just to see if you give it the "mmm".. but it does look delicious. Thanks.
Nice video John, I’m going to have to try this. I love pork butts but do not always need the 8ish pounds of meat. This seems like a perfect way to get my pork butt fix.
I've been seeing Killer Hogs products used a lot across the board for the last months. If we're not careful, Malcolm Reed will conquer the planet with his Killer Hogs products.🧐
I really am a big fan of your videos, I very much respect you and your bbq skills because they are WAY beyond mine in most respects. I also watch your videos as soon as they are released and always enjoy them. However, it’s obvious you haven’t collaborated with a native St. Louisan about pork steaks and learned how to cook them the right way. A North Carolina sauce? It must be Maulls sauce!!! Any flavor of Maull’s sauce! Off set on the grill for the appropriate time depending on the thickness, when almost done slather on the Maull’s then over direct heat for a few minutes. Lubricate with an Anheuser-Busch product in between...
Brain_STL I was thinking the same thing. They have probably never heard of Maul’s I was impressed he had heard of pork steaks
Rob Lappin I was excited about that too, seeing a guy like John making “St Louis Style Pork Steaks” (his words, title of the video) and putting it out there for the world to see. Okay, so he doesn’t use Maulls sauce, but keep it a STL style sauce! Braising them in a North Carolina sauce is NOT STL style, they are simply “John’s style.” He replied to me with the following:
“It doesn't matter what I do in terms of anything being of a 'style' or being 'authentic' in any way. there are always people who take opposition to it. I am used to it. It doesn't bother me any more. One of these days I will learn to NOT claim anything I do to be of a style or authentic. I have a thick head though so it takes me a while to learn. Thanks for the reminder though! - John Setzler”
I respect him as a great pitmaster and respect that this channel is his sandbox. But the first sentence in his response to me completely contradicts the title of the video! By his rational I can boil some baby backs, finish them in the oven, slap mustard sauce on them and call them Kansas City style ribs. Or, even better, serve a Papa John’s original style deluxe pizza and call it authentic New York style pizza.
If you’re going to tout a “style” of cooking something, please stay in the spirit of that style. Otherwise, own it and call it YOUR style. I do plan on trying this technique for pork steaks in the very near future because it intrigues me and my family and I are always up for something new. And I’ll continue watching John’s videos!
Yes .....100% submerged in a thin basic sauce for hours and hopefully in Maulls bbq sauce on white thin sandwich bread
Nailed it