Pork Steaks
I realized today that I've only posted about pork steaks once, when I posted about my maple bourbon pork chops. I never saw pork steaks for sale until I move from Nebraska. You just don't seen them in North Carolina or South Texas. I guess all the shoulders there are cooked for pulled pork or cut as country style ribs. I usually cook these over direct heat for a couple minutes per side and then finish them indirectly, especially if they're cut thick. I used my all purpose BBQ sauce (bottom of the post) on one of these so I added two coats of the sauce at the end of the cook and cooked it over direct heat just long enough not to burn the sauce.
As you can see, I ate some of the sauced and nonsauced steaks and they were equally good. The missus made the corn and broccoli salad again (we do it a lot in the summer), but she also made a new squash casserole that was very good.
Squash Casserole
- 2 pounds yellow squash, sliced
- 1 onion shopped
- 1 cup water
- 1 can cream of mushroom soup
- 8 ounces sour cream
- 1/4 melted butter
- 1 box of chicken flavored stuffing mix
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