Here is Our Four Course meal for Your Fourth of July!

Low and Slow Pork Steak BBQ (Oven Method)

“You want what?” If your meat cutter is not from Saint Louis, you can expect that reaction to a request for pork steaks.

Outside of the Midwest, where this cut of pig is considered grilling royalty, they aren’t well known. Many grocers don't offer this tasty cut of pork, also called a “blade steak”.

A pork steak is just a whole pork Boston butt roast sliced into steaks (bone in). I typically ask the butcher to slice the pork butt approximately 1 1/2″ thick (they shrink a little when fully cooked).

Ingredients

• About 4 lbs Pork Steaks One per person
• roll of aluminum foil

Marinade: (the night before)

1 tbs kosher salt

1 tbs brown sugar

1 tsp garlic powder

1 cup apple juice

¼ cup Worcestershire sauce low sodium

½ cup peanut oil

3-4 dashes of Balsamic Vinegar

RUB:

• 1/2 cups brown sugar
• 2 tbsp onion powder
• 2 teaspoons sweet paprika
• 1 tbsp kosher salt
• 1 teaspoon ground black pepper
• 2 tbsp garlic powder

BBQ SAUCE:

• 1/2 onion finely chopped
• 1 stalk celery finely chopped
  1 clove garlic minced
• 3/4 Cup Brown sugar
• ¼ cup Orange Juice
• 1 1/2 cups bottled barbecue sauce, use Maul's “Sweet and Smoky.” Another similar one is KC Masterpiece.

Directions

Marinate:

• Before Dinner the night before:
• Put the pork steaks into the large bowl or container with all ingredients of the marinade.
• Make sure the meat is covered, top with plastic wrap and weigh them down if necessary.
• Put it in the refrigerator and allow it to marinate overnight.

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On the fourth

9 AM Clam Chowder in crock pot

10AM Pork Steaks dry rubbed and into oven by 11AM

• Preheat oven to 250 degrees.
• Wipe off any marinate from the steaks and dry with paper towels.
• In a small bowl mix together all dry rub ingredients, set aside.
• Line a roasting pan with foil and spray with cooking spray (makes clean up easier).
• Rub steaks all over with dry mixture, working it into the meat with your fingers so that it has a good coating. Wrap it in its own piece of foil tightly. If needed use a 2nd piece of foil to make sure no liquids come out. The meat will braise in the mixture made from its own juices and that dry rub.
• Bake for 5 hours, then at 4PM remove from oven.

3PM Start your brats!

4PM Carefully open the foil from top of steaks and drain excess liquid.

• Turn temp up to 350 degrees.
• Top with your BBQ Sauce mixture and bake for another 1 1/2 hours. If steaks start to get too dark cover back with foil and continue baking.
• If a Crust is desired, spread with sauce and put under broiler for 10 minutes per side.

Also Put the baked beans in the oven at the same time to cook for 1 ½ hours.

5:30PM

Put the 4 ears fresh corn, still in their husks, directly on the oven rack and roast.

This is a great time to fry up the ravioli so that you can serve it fresh and hot!

6PM

Turn the oven down to 200 degrees. Everything can be kept in there at that temperature, just in case you need time to get people together!

Put the bratwurst back in the liquid, cover the dutch oven and set it in the oven. You can place the Beer-Cheese sauce in as well as the buns, baked beans and the ears of roast corn.

Pork Steaks can be kept ready for serving by holding them in a pan covered with BBQ sauce. This is also part of the Saint Louis tradition as the pork steaks are always served covered in either sauce or a gravy of some kind. Scrape it a bit until you find that weird shaped bone, you will pass as a native every time. If they question you, just ask where they went to high school!

Serve:

First Course:

Pea Salad and Hot ravioli

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Second Course:

Dish out Clam Chowder.

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Third Course:

Bring out Corn first, then Baked Beans.

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Serve Bratwursts With trimmings

Pans of Pork Steak

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Fourth Course:

Flame the crapes

Serve pie / ice cream

light the sparklers!

If you encourage your guests to talk and laugh you can stretch out dinner until it is almost dark and the fireworks will start. This gives you plenty of time to clean up.

Master Indy hopes you enjoy this holiday. Slave adds its sentiments. Think about what the freedom to be in consensual service means to you. Maybe rededicate yourself at this time to your Master.

Serving Master Indy

socialslave

To satisfy and restore. To nourish, support and maintain. To gratify, spoil, comfort and please, to nurture, assist, and sustain …..I cook!