We get those down here in the Houston area as well. Very good on the grill. I like them wiht BBQ Sauce. We get some good local pecan smoked BBQ Sauce here that goes great with pork.

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quote:

Originally posted by ScooterX:
Kevin, wow, we may have the same grandpa. Almost identical to what I learned 50 years ago. We always grilled with charcoal and would add some small hickory sticks for flavor.
I used to add beer With Maull’s bbq sauce (another St Louis thing, but is not as good as it once was) but have transitioned to adding bourbon to the sauce. Jim Beam black and Knob creek are my favorites.

Agree. I have done some jack Daniel's, and some Evan Williams cherry or Jim Beam apple as well.

quote:

Originally posted by mark60:
They're so much better because there's so much more of the good white stuff in them.

The fat makes all the difference. Keeps them juicy and adds flavor.

quote:

Originally posted by jhe888:

quote:

Originally posted by mark60:
They're so much better because there's so much more of the good white stuff in them.

The fat makes all the difference. Keeps them juicy and adds flavor.

FAT is flavor and in spite of common myth is not unhealthy.
Yesterday I made some smoked then braised short ribs, the fat was as good as the meat.

Make them from time to time, good cut of meatage, generally season them with the Good Shit which is sweet n salty, or Aw Shit which is Hot and spicy.

Link to the Shit

More often than not they go on the Traeger for a bit at high smoke low temp of 225, then I'll crank them up to finish.

Make you jump up and slap yo pappy...

quote:

Originally posted by bald1:
If I'm not mistaken they're marketed as bone-in pork shoulder steaks.

when I was in the biz they were called shoulder blade steaks,

we would cut then thick, slit longways with a knife, and call them western ribs


basically the pork version of a chuck roast,

Pork steaks and hot dogs were a staple of every warm weather family function growing up in the St. Louis area. Coated in Maulls BBQ while on the grill. I'm lazy and the closest reproduction I can do with our gas grill (dad and grandpa always had briquettes, so the Maulls everywhere wasn't a problem) is stick the pork steaks in one of those aluminum disposable turkey trays, pour a half a beer in there and 16oz or so of Maulls and cook on low until done.

I love the taste of Maulls, but problem is it has MSG in it, which doesn't work out with me anymore.

Even Britney Spears likes Maull's

Maulls us2d to be awesome. But somewhere along the line they changed it.

quote:

Originally posted by KevinCW:
Maulls us2d to be awesome. But somewhere along the line they changed it.

It has anchovies in it...not sure if it always did. It also has HFCS in it, maybe it used to have sugar instead. I remember when it folded a couple years ago and people were selling bottles on eBay for $20/pop when it is usually $3 or less because its mostly water anyway. As I'm sure you know it got bought up by some company and is in widespread circulation again. Not sure if the post-bailout Maull's tastes different than the older version. I only have pre-bailout bottles from panic hoarding, which is probably all expired by now, but I doubt it actually expires.

Dropped one on the BRE last night..