St. Louis on a plate (how much, live, office)

[FlyHighEagle]

How about Panera Bread? Or St. Louis Bread Company? Does that count?

[Angus215]

Originally Posted by STL2006

Just an FYI, pork steaks are just sliced pork butts from the shoulder (bone-in or boneless). You can ask your butcher to cut a whole pork butt roast for you...voila--pork steaks.

Given that it is from the shoulder, how is it cooked? I assume you wouldn't just grill it like a steak - would be too tough. Is it typically BBQ'd like ribs?

[Angus215]

Originally Posted by FlyHighEagle

How about Panera Bread? Or St. Louis Bread Company? Does that count?

I don't think anyone outside of STL knows that Panera is from here. I didn't know until after I moved here and saw that it was called St Louis Bread Company. Besides, pretty ordinary sandwiches.

[FrankMiller]

Originally Posted by Angus215

Given that it is from the shoulder, how is it cooked? I assume you wouldn't just grill it like a steak - would be too tough. Is it typically BBQ'd like ribs?

You would cook it like a pork steak, i.e. after soaking it in BBQ sauce for a few hours.

[Angus215]

Originally Posted by FrankMiller

You would cook it like a pork steak, i.e. after soaking it in BBQ sauce for a few hours.

And then how do you cook it?

[FrankMiller]

Originally Posted by Angus215

And then how do you cook it?

Grill it.

[STL2006]

Originally Posted by Angus215

Given that it is from the shoulder, how is it cooked? I assume you wouldn't just grill it like a steak - would be too tough. Is it typically BBQ'd like ribs?

Ask this question in STL and you'll get a dozen different answers. Everyone does it different. I use a blade tenderizer on thick pork steaks then cook indirect opposite the coals for 30-45 mins (hickory chips or chunk on the coals) and then finish direct while I brush with sauce. That's my method. If they're thin cut, I go hot and fast until they're crispy. Maull's is traditional for sauce, but to each their own.

[MUTGR]

[quote=STL2006;44110455 If they're thin cut, I go hot and fast until they're crispy. Maull's is traditional for sauce, but to each their own.[/QUOTE] You must be a foodie, they sound great, but this is I think the traditional St. Louis method in the backyard or at the Church/Parish picnic what have you. And yeah, the Mauls from the 70's I recall as a kid: Don't baste your barbeque, you've got to "Maul it".

[Suesbal]

I wouldn’t be surprised if a Greek guy invented the slinger.

https://www.youtube.com/watch?v=EEhfP0QJfO8

[gentlearts]

The best pizza I’ve had lately is at Felix’s Pizza in Dogtown, St. Louis. I’m told it isn’t St Louis style pizza, but New York style. My grandson says St Louis pizza has cracker like crust which is an abomination.