We couldn’t fire up the grill as we planned because of storms so I had to do them in the oven. FYI, use your broiler!!

To prevent flare ups on the charcoal barbecue, use a griddle stone next to the coals. It allows you to sear and smoke thick and marbled pork steaks at high heat, without burn from flare ups.You buy a whole fresh 10 pound pork shoulder, bone in, cut 1” thick pork steaks, one pound each. Freeze unused steaks individually.Serve with apple potato mash and apple sauce with a sprinkle of cinnamon on top, recipes in here.

The idea for this recipe came after watching the St. Louis episode of Andrew Zimmern's Delicious Destinations, where they featured a really tasty looking barbecue pork steak slathered in sauce. I'm a sucker for pork, and there was just enough info given by the show to go on, so I took the idea and ran with it. With a few changes. First, I made mine in the oven, because I didn't feel like barbecuing in the cold and rain. Second, I based my sauce off one I found from the New York Times. Honestly, it tasted terrible (I must've screwed it up somehow), but a few extra ingredients fixed the problem. And third, I cooked my steaks atop some potatoes, because I was feeling lazy and don't want to cook a separate starch. The end result of all this was really good, really tender, barbecue pork with potatoes. I have no idea if it was anywhere close to authentic, but my family didn't seem to care and happily ate it up.For the sake of trying something new, I uploaded a vid to YouTube of me making this recipe. It's only open to people who know the link (i.e. fellow Cookpadders). It isn't very good, but I uploaded it anyway because I didn't want to throw away the many, many hours it took to make it. And the next vid will be better. The link is:https://youtu.be/c2D2BTfGt28

Pork Steaks is one of my favorite meats..so I decided to season them to go with my Ranch Seasoned Fried Taters 😊...turned out to be a great and easy fast meal.

Different & Tasty

I learned this recipe from my mother-in-law who is a great cook. The sweet and salty sauce will whet your appetite. Every time I make this, we run out of rice. It is a sure hit menu of my family.If you keep the meat macerated for too long or if you rub it in, the taste will be too strong so be careful. But when you don't have so much time, you can rub and grill it. Recipe by Miwamailove

It’s so incredibly hot outside and I wanted the grill flavor HOWEVER, I’d rather not sweat today. So I built a rack system with parchment paper and roasted those babies. They are soooo goood!

Serve with fries or mashed potatoes and a side salad or any veggie for a delicious balanced meal.

This is another recipe inspired by a childhood memory. This time, the Filipino street BBQ served on sticks at roadside stalls.

Yummy and Tasty dish that I made with ingredients I already had 😊