How To make Beef and Pork Barbeque
1 1/2 pounds beef stew meat
1 1/2 pounds pork
cubed
2 cups onion :
chopped
1/2 cup brown sugar
2 teaspoons salt
1 teaspoon dry mustard
3 teaspoons chili powder
1/4 cup vinegar
2 teaspoons worcestershire sauce
1 (16 oz.) can tomato paste
In crockpot, combine all ingredients. Cook 1 hour on high setting; reduce heat to low setting and cook 7 to 9 hours, until meat is tender. With fork, stir to break up meat pieces. Enough for 16 hamburger buns.
Oven Directions: In Dutch oven or large casserole, combine all ingredients. Bake at 325 degrees for 4 hours or until meat is tender. With fork, stir barbeque mixture to break up meat pieces.
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Making PERFECT St. Louis Style BBQ Pork Steaks
This delicious grilled St. Louis Pork Steak recipe is reverse seared and then basted with homemade BBQ sauce and charred to perfection. If you’ve never had these before, you will be blown away at how delicious they are.
Pork steaks are an absolute St. Louis BBQ staple. They are thin-cut pork butt or shoulder steaks grilled until done and basted with a tomato-vinegar BBQ sauce. The most common cooking method would be to quickly char them on both sides and then slow cook them for a few hours in BBQ sauce.
While you can cook these using any procedure you’d like, I believe reverse searing them makes them the most tender and juicy without the risk of overcooking. Check out my video below to see how I made them.
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Ingredients for this recipe:
For the Pork Steaks:
• 8 ½” to 1” thick cut pork steaks
• 4 teaspoons onion granules
• 4 teaspoons garlic granules
• 4 teaspoons dry oregano
• sea salt and pepper to taste
• 2 cups BBQ sauce
For the Optional Homemade BBQ Sauce
• 28 ounce can of tomato puree
• 2/3 cup white distilled vinegar
• ¼ cup light or dark corn syrup
• ¼ packed light brown sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon dark molasses
• Juice of 1 lemon
• ½ cup orange juice
• ¼ cup soy sauce
• 4-6 dashes of hot sauce
• 2 ½ teaspoons sea salt
• 1 teaspoon black pepper
• 2 teaspoons onion granules
• 2 teaspoons garlic granules
• 3 tablespoons tomato paste
Korean BBQ is a lot easier to make than you think! Try this!
BEEF BULGOGI⤵️
I can’t sing but that’s not gonna stop me from singing to my kids????
3 lbs beef thinly sliced, I used ribeys
1 Asian pear (or 1 apple)
4 small carrots, thinly sliced
2 small onions, sliced
8 stalks of scallion, cut 1 inch wide
9 TBSP low sodium soy sauce
4.5 TBSP water
3 TBSP honey
3 TBSP brown sugar
3 TBSP sesame oil
3 TBSP mirin
1 bulb minced garlic
1 tsp black pepper
1. Combine all of your ingredients and let it sit for at least 10 mins— overnight for best results.
2. Then cook on a skillet on high heat for 2 minutes untouched. Mixed. Cook for another minutes untouched until cooked through or until there is a nice sear.
3. Enjoy with rice and preferred side dishes
Pork Steak on the Grill! | Chuds BBQ
In this episode of the Summer Grill Series I grill up one of my favorite cheap cuts, the pork steak. Seared first with direct heat on the charcoal grill to sear it and then thrown over indirect heat with a tangy mop sauce, this came out tender and delicious!
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Grilled Pork Steak Recipe
Pork Steaks on the Grill | Pork Shoulder Blade Steak Grilled
#porksteak #porksteakrecipe #howtobbqright
WHAT MALCOM USED IN THIS RECIPE:
- Killer Hogs AP Seasoning -
- Killer Hogs The BBQ Rub -
- Killer Hogs Vinegar Sauce -
- GrillGrates
- GrillGrates Tool -
- BBQ Gloves -
This week I had my local butcher cut some “Extra-Thick” pork steaks from a fresh Boston Butt. Also known as blade steaks - or pork shoulder blade steaks - Pork Steaks are excellent on the grill and these thick-cut versions are hearty enough for the biggest appetite!
I start out by seasoning each side of the pork steaks with a little Killer Hogs The AP Seasoning followed by a generous layer of Killer Hogs The BBQ Rub. Just let them hang out on the counter while you get the grill going.
I’m firing up the PK 360 for this cook, but you can use any grill set up the same way. Start with a chimney full of hot charcoal and spread the coals out evenly across the front and back of the grill; add about a chimney of unlit coals down the center. This way the grill will have even heat throughout the whole cook.
You can also add a couple chunks of your favorite wood to the hot coals for some smoke flavor. I use cherry but hickory, pecan, or apple are good choices.
To slow the grilling process down, I use a raised cooking grate. This creates a little distance from the hot coals and allows the steaks longer time in the smoke.
Place the pork steaks on the raised grate and cook them for about 20 minutes then flip and repeat. By this time the outside should start to turn a little dark. Remove them from the grill and wrap.
I use a sheet of aluminum foil with 2 Tablespoons of butter and a good drizzle of honey over the top. Close the foil up tight and get them back on the grill.
This step tenderizes the pork steaks and keeps them from getting too dark. Use a good probe thermometer and monitor the internal temperature. It should be 190-195⁰.
Once temp is reached remove the steaks from the grill (careful because they’re hot) and sit the raised grate to the side. Place a set of grill grates over the hot coals and give it time to get hot.
Carefully unwrap each pork steak and brush the outside with a good sauce. I’m using my new Killer Hogs Vinegar Sauce. Place each pork steak on the grill grates and cook each side about 4 minutes to get a good char on the outside.
They’re done at this point and after a short 5 minute rest, ready to serve. You can really taste the grill flavor and the vinegar sauce goes nice with the richness of the pork.
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Hot Honey Pork Belly Burnt Ends | Grill Nation
Check the full recipe out on my website -
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