St. Louis Style BBQ Pork Steaks with John Beilfuss

hey welcome back I’m John beulas theExecutive Chef of Lula’s Louisiana cookhouse here in the heart of beautifulwas–oh Michigan otherwise known as thecreole Cajun capital of mid-michigan sotoday we’re gonna do one of my veryfavorite recipes one that a lot of mycooks from the kitchen have taken homeand have it home all the time you can dothis inside or outside st. Louis st.Louis st. Louis st. Louie st. Louis st.Louis st. louis-style barbecue porksteaks let’s get started so in the 60swith my mama’s cookin you had to cookpork to like a hundred and seventy-fivedegrees because of trig enosis and nowit’s 145 degrees they just downgradedthat from hotter than 55 degrees coupleyears ago but my mama cooked these porksteaks with just a ton of Laurieseasoned salt and they were don’t letshe cooked the out of and they werestill delicious and believe it or notthis is all of the ingredients two largeonions sliced 2 cans of Budweiser whichyou want to use two cups of and whichleaves you about three quarters of oneof the Budweiser’s and you can figureout what to do with that and we’ve gotthree cups of st. louis-style barbecuesauce inning all American red barbecuesauce is going to work with this justfine and we’ve got five pounds of porksteaks cut about three quarters of aninch thickhey exciting news the one ingredient inthis recipe that you don’t have as myst. louis-style barbecue sauce and againyou can mix this up any way you’d likeI’m sure you could do I use I go SaintLouis because that’s where they comefrom so I use the st. louis-stylebarbecue sauce with Budweiser it makesperfect sense but I was just saying howawesome it would be with you know likemy chipotle BBQ sauce with aa stout coffee habanero Li kind of beeryou could play with it a lot but when Ido I say if you’re cooking this out Ohexciting news afraid about the excitingnews exciting news is we hope to haveall of our barbecue sauces all of ourdressings our hot sauce all availablefor sale by this fall we’re working onthe and I’m not sure if I had it to doall over again that I would get into abusiness where every move I make isreview when I’m wearing do we serve ourfried rice with chopsticks yeah it’sit’s incredible but we have been blessedwith incredibly awesome reviews and andit’s driven the business and I amunbelievably grateful for everyone thathas left us a wonderful reveal opentable are open table diners lots of suchgreat reviews that I think ninedifferent months they named us thenumber one restaurant in Detroit andwere 70 miles from Detroit so thank youso much but then you get that one of youthat they didn’t like itand you’re like you know and I usuallyget to use an item in bed I’m goingthrough oh my god I got 15 five starreviewsand what’s this wait wait a minute I got15 people there tonight took their timeto write five star reviews and raved andit was awesome and you hated it I’m likewhat the do you love me we just want toget them looking just about like thisand from here my favorite ever and theyhave nothing to do with the restaurantbusiness or the review for the TraverseCity Beach one side with him she saidwould it give it five stars but I can’tgive it more than one star because thesand was too hotnext up is let’s place about half theonions one onion on the bottom of a panwe’re going to place our pork steaksright on top of thosejust like that we’re going to take ourother onion place it on top of thoselet’s add a little salt and pepper overthe whole thing we’re going to pour ourbraising liquid right over a tallwe’re going to cover that all tightlywith foil and we’re going to place it ina 350 degree oven for an hour and a halfto two hours so if you’re cooking thisoutside you want to grill the porksteaks on your grill put them in a foilHotel pan or dish like I have pan like Ihave today those disposable foil onesthat you can buy at any grocery storework perfect for this and so you brillyour pork steaks and then take doexactly what we did only have this in adisposable pan usually on a gas grillyou’re going to have maybe three burnersturn off two of them cover that withfoil put that inside your grill leaveone burner on off to the side calledindirect cooking so you’re basicallybuilding an oven on your grill doexactly the same thing give it give itan hour and a half to two hours it’sgonna be awesomehey thanks to Beth Mallory for askingfor this recipe and I sure hope youenjoy it well we pulled these out of theoven after an hour and 45 minutes our 50minutes and they look like they’re justabout perfect I just temp them they’reabout 195 degrees which is about where Iwould want them and let’s plate them upand have some dinner well there we goI’ve plated it with a little bit of thebraising liquid and serve some of thebarbecue sauce on the side absolutelydeliciousplease make these and enjoy hey thankyou so much this is day 45 of beingsequestered in my kitchen and sufferingat my stove which is one of my veryfavorite things to do and I just want totell how thankful I am to everybodythat’s watching the videos everybodythat’s sending me pictures feedback theymade the bacon Getty it’s justunbelievable we’re at almost 12,000views in 30 days right now so it’sawesome so thank you very much and we’regonna do it again real soonyeah I’m in the corner of my kitchenwhere I love to cook but it’s not likeI’m not suffering during this pandemicit’s the first time in my life I’ve everhad usedlike toiletyou