STL Favorite in our Family, The Pork Steak

 

While Saint Louisans are extremely proud to say the Pork Steak originated in Saint Louis, the cut of meat was around in earlier accounts of the Midwest. BUT, and this is a BIG BUT 😄...St. Louis, the city undeniably made the Pork Steak a culinary icon. Post-World War II, St. Louis embraced the affordable cut, with local grocery chains like Schnucks ensuring its wide availability. The city's robust barbecue culture, coupled with the pork steak's economical appeal, transformed it from a simple butcher's cut into a beloved backyard barbecue staple, solidifying St. Louis as the pork steak's heartland.

We made these beauties in the Traeger smoker over the weekend. The process involves a two-step smoking method: first, smoking at a low temperature (200°F) for two hours, then braising in a BBQ sauce and apple juice mixture, and finally, caramelizing the steaks at a higher temperature (300°F). The key is to cook them to an internal temperature of 195°F for optimal tenderness. 

Getting Started: Prep is Key

To begin, I like to slather my pork steaks with yellow mustard. This isn't about adding mustard flavor; it's about creating a sticky base for your favorite BBQ rub. Generously season both sides, and let them rest in the fridge for a few hours (or even overnight) to really let those flavors penetrate.

The Smoking Process: Two Stages to Tenderness

1. Low and Slow: Preheat your pellet grill to 200°F. Place the seasoned pork steaks directly on the grates and smoke them for two hours. This slow cook is crucial for breaking down the tough connective tissue.
2. Braised in BBQ Sauce: After two hours, move the steaks to an aluminum pan. Mix your favorite BBQ sauce with apple juice (or beer, if you prefer) to thin it out. Coat the steaks in this mixture, cover the pan with foil, and return them to the grill. Raise the temperature to 250°F and cook for another 1.5 hours, or until the internal temperature reaches 195°F.
3. Caramelization: Finally, crank up the heat to 300°F. Place the steaks back on the grill grates and brush them with the remaining sauce. Cook for 10-15 minutes on each side, allowing the sauce to caramelize and create a beautiful, sticky glaze.

Optimal Tenderness: 195°F

The magic number for pork steaks is 195°F. This is when the connective tissue breaks down, leaving you with incredibly tender and juicy meat. Keep a close eye on your meat thermometer to avoid overcooking.

Serving Suggestions:

Pork steaks pair perfectly with classic BBQ sides. Think creamy coleslaw (in this case we had dill with cucumber salad) and macaroni and cheese (in this case we did cheesy mash potatoes).

Tips and Tricks:

• Don’t skip the mustard base; it really helps the rub adhere.
• Using apple juice or beer to thin the BBQ sauce adds extra flavor.
• A reliable meat thermometer is essential for perfect results.
• Rest your meat for 10 minutes after cooking, this allows the juices to redistribute.

I hope you enjoy these delicious BBQ pork steaks as much as my family does! Happy grilling!

New Podcast Episode: Maramec Springs Park Catch and Release Season

 ShakaOG Fishing Podcast

Episode 2

Maramec Springs Park Catch and Release Season

CLICK HERE

Maramec Springs Park Trout Fishing 1-3-2025

 

Here's an epic fishing tale straight from the heart of Missouri! On January 3rd, 2025, we (Shaka OG and Shaka Jr.) embarked on a frosty fishing adventure at Maramec Spring Park, a renowned trout haven. Despite the chilly 20°F weather, our spirits were high, our lines were tight, and the fish were biting!

The secret weapons? Two trusty lures: the legendary Rapala Original Floater F05 Balsa Minnow in Brown Trout and the irresistible Trout Magnet™ 2.5" Crank, also in Brown Trout. The Rapala, a timeless classic, mimicked a wounded minnow with its signature action, while the Trout Magnet tantalized the trout with its jerk bait dance and enticing rattles. And boy, did they deliver!

We landed around 40 fish on the day, mainly rainbow trout. But the excitement didn't stop there. We also reeled in some impressive brown trout, adding a touch of golden glory to our haul for the day. And then, the highlight of the day: Shaka Jr. hooked a monster River Smallie, tipping the scales at around 3 pounds! He was grinning ear to ear as you can see from the picture above.

Imagine the thrill of battling these feisty fish in the pristine waters of the Meramec River, fueled by the adrenaline rush of each successful catch. The camaraderie, the shared laughter, and the pride of a young angler landing a trophy fish – moments like these are what fishing dreams are made of. I don't take these memories lightly.


Want to hear the full story, complete with all the exciting details and fishing wisdom? Tune in to the latest episode of the ShakaOG fishing podcast! You'll get a front-row seat to our unforgettable fishing adventure, learn valuable tips and tricks, and experience the joy of a perfect day on the water. So, grab your headphones, hit that play button, and get ready to be hooked!

The Skaky Head technique in the brutal winter

 

ShakaOG Fishing Adventures Podcast
Episode 1 Drop!

Shaky Head 101 Basics

Tired of struggling to catch bass in tough, wintery conditions? This episode dives deep into the Shaky Head technique, a finesse approach that excels when other methods fail. We'll learn from expert anglers Randy Blaukat and Gabe Montgomery (Tin Horse Monty) as they share some insights on selecting the right gear, mastering subtle presentations, and understanding bass behavior. Discover how to entice bites with slow, deliberate movements, and increase your chances of landing more fish with this effective and rewarding technique.

CLICK HERE

Beginning of December 2024 workout

 

It's the first day of December in 2024 and it's been a little while since I've written about workouts. What a whirlwind of a Thanksgiving it was. We just jetted back from the sunny shores of South Florida, where we had plenty of turkey, got tan lines at the breach, and also managed to hit the gym a few times.

The first gym we went to on vacation was Kodiak Fitness over in Sunny Isles. The place had plenty of bodybuilding equipment new and old so that's always a treat for us. Sunny Isles is basically near Aventura Florida... So there were plenty of Russian speaking folks inside the gym on that day. We were right at home with these folks wearing our Orthodox crosses 😆

Second gym we went to was Powerhouse Gym over in Fort Lauderdale. This specific powerhouse is inside of a mall in Fort Lauderdale. This gym was also very nice. It had a lot of new equipment and I'd say the atmosphere was really more white collar professionals working out in this gym. I purchased a couple of Powerhouse Gym shirts for Lil' Shaka and me. Back in another life we used to deliver supplements to the Powerhouse Gym in St Louis, Mo but unfortunately St Louis does not have a Powerhouse gym any longer.
So back to the workout, my focus was really on stretching and doing some high reps on shoulders and squats. Coming off of vacation I really didn't want to go heavy and I just wanted to focus on form. For this month I think I'm going to head into a cutting phase. Yes I know that it is holiday season and we just got done with Thanksgiving... But I think that's enough for me, time to cut. 😉

I hope you're all having a great holiday season and stay committed and driven to your goals.