GrillAmerican
Pork steak sandwich
Blade steak, mopped, a bun that can take it. St. Louis tavern food you eat standing up.
Made it?
40 min · 25 min hands-on · pull 185°F · rest 5 min
Ingredients
8 lb on the fire · ~4.4 lb to the table · 9 plates at 8 oz
- pork steaks, ¾–1 inch4 (8 lb)
- kosher salt2 tsp
- black pepper1 tsp
- paprika1 tsp
- barbecue sauce for the mop1/2 cup
- sturdy buns4
- onion, grilled1
- slicedpickles
Method
- 1
Salt, pepper, paprika. Two-zone fire. Indirect until the blade bone starts to give, about 20 minutes, mopping once.
- 2
Hot zone to char, mop again, 2 minutes a side. Pull when the bone wiggles.
- 3
Rest 5. Bun, steak (or chopped off the bone if it is unwieldy), onion, pickle. This is not a ham sandwich.
If you don’t have it
- Pork steak → A thin slice of smoked shoulder. Still on a bun, still mopped. Not sliced ham.
- Bun → White bread, two slices. St. Louis will allow it.
Same cook, different day
Chopped
The bone is in the way. Off the bone after the rest. Pile, pickle, onion.
Mop-heavy
You like it wet. Sauce on the meat and the bun. Pickle still.
On the plate
With this, try
- With this dish, try making vinegar slaw.
Anytime. Better after an hour in the fridge. Cabbage, carrot, cider vinegar, a pinch of sugar, salt, pepper. No mayo if the meat is already rich.
20 min
- With this dish, try making grilled onions.
Alongside a tri-tip or skirt. Thick rounds, oil, salt, the cool then hot zone until soft and marked.
25 min
- With this dish, try making pinto beans.
Start when a packer wraps, or at the beginning of a shoulder. Soaked beans, smoked hock, onion, chili. Simmer until creamy. Salt late.
2 hr 30 min