Tom grew up in Milwaukee, bartended in Wauwatosa in the '70s and moved here in 1984.
Commentary, observations and musings about the outdoors, life in general and maybe Tosa politics and personalities will be the order of the day. He savors a lively debate as much as terrific cooking.
My pal Braumeister, the blonde Lab and I are up at the farm bow hunting and hanging-out. It’s been raining steadily so the gardens are a sucking morass and the potatoes unharvested. Between torrential bouts of monsoons we did get the firewood stacked. Since I still cannot hunt and Brau still hasn’t gotten a deer we dined on grilled pork steaks from the local butcher.
Prepared St. Louis-style.
Gentlemen – start your grills and mix together the following:
1 can of beer
1½c. of ketchup
¼c. dark brown sugar
¼c. steak sauce
2T Worcestershire sauce
2T apple cider vinegar
1t Tabasco sauce
1t garlic powder
1t liquid smoke
Rub four pork steaks with freshly-cracked pepper. And take them out to the grill and put a good sear on them. Don’t worry about cooking them thru.
Transfer the steaks to the roasting pan, add the sauce, cover and put in the oven at 250 degrees for a couple of hours.
Bring your grill back up to high temperature and remove your steaks from the pan and sear them again until the edges are slightly burnt. Serve with a bold red wine and sides of your choice. If you skim the fat from the pan that sauce is mighty fine for dipping.
Brau claims that the humble pork steak might possibly be the most underrated cut of meat around. I’m inclined to agree. These were absolutely awesomely yummy.