Reviewed: May 25, 2009

I'm also from St. Louis and love these!The vinegar thing is the key. We boil ours in vinegar first and they get so tender and juicy, then we throw them on the grill to finish them off. AWESOME! Lived in NC for several years and St. Louis BBQ is the real deal. That NC stuff is just shredded meat in vinegar. They don't even grill it! It's not BBQ, it's blasphemy!

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Lorrie

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Reviewed: Feb. 14, 2009

I'm from St.Louie also not really into the vinager thing I sear on bothsides then baste with favorite bbq sauce and stack steaks on cool part of grill.keep basting and atlernating stack for about an hour the juices run down the stacktenderizing underneith.really good

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Richard

Cooking Level: Intermediate

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Reviewed: Sep. 23, 2008

I marinated these for 24 hours and then, as others mentioned, I slightly grilled them and then put them in the crock-pot for about 2 hours. I don't know how St. Louis grilled steaks are supposed to taste, but these were really good.

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Julie

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Fishers, Indiana, USA

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Reviewed: Jun. 6, 2008

While this recipe is good, The Old St. Louis South Side way is to partially grill the porksteaks then transfer to a beer and bbq sauce. Simmer till the meat comes off the bone. Porksteaks can be tought otherwise Our family has prepared porksteaks this way for 3 generations.

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Mary

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Fenton, Missouri, USA

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Reviewed: May 31, 2008

From St. Louis and I agree beer must be used. Suggestion: I grill only long enough for flavor,get cooking started and to seer the meat. Then remove steaks and submerge in bbq sauce in a pirex dish, place in oven at low temp and let them cook out very slowly, several hours. Bbq sauce will cook in and the meat will fall apart.

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debraw

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Reviewed: Nov. 3, 2007

Fast and easy in case you did not plan this in advance. The steak has a great taste to it and I am in and out of the kitchen!

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sassier75

Cooking Level: Intermediate

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Reviewed: Jun. 10, 2007

O, wow... this was amazing. I did tweak the seasonings a bit, adding liquid smoke, garlic and onion powders. Only had 2 steaks, made about 1 cup marinade, basted every couple of minutes... PERFECT. This marinade/basting liquid also works famously on chicken. Suspect the only thing it ISN'T good on is ice cream, but at 33 weeks pregnant, even I'm known to experiment! Thanks for such a good recipe.

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JavaMama

Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA

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Reviewed: Jun. 6, 2007

I did everything the recipe said, and it still tasted like plain pork chops. Boring and disappointing. I think the vinegar may have actually dried out the chops more than if I would have left them out. Too bad :(

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DZ Turtle

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Reviewed: Dec. 15, 2006

Not bad. I combined the ingredients and used it as a marinade.

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Noelle

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Reviewed: Jul. 23, 2006

A neat change from the usual BBQ chops. I added a few drops of liquid smoke, as recommended by another reviewer, and about 1/4 cup of scallions (green onions)for a bit of extra flavor. I soaked the chops for about two hours in the marinade. If you like vinegar you will like these.

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BLACKHAWKWIFE

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Reviewed: Aug. 26, 2005

This is hardly authentic St. Louis BBQ. Carolina BBQ uses vinegar--never St. Louis. St. Louis would use beer over vinegar. It may be good, but it nees to be renamed.

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Sammie

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Reviewed: Jun. 5, 2005

Oh my YUM. I am from St. Louis and I have missed these pork steaks. I lost my recipe for these a while back...and thank goodness someone else posted this. You don't really need all that basting liquid unless your family likes to slather it on after it has been cooked. Thanks for the post. Delicious.

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Reviewer:

TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Jan. 27, 2005

this was the BOMB

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USAFMOM

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Reviewed: Oct. 20, 2004

I really don't know how to rate this since I've never tasted St. Louis Chops. All I can say is that they came out terrifically moist but had no special flavor to them. I served this with corn, applesauce (thank goodness - needed to dip the pork into it) and Betty Crocker Au Gratin potatoes. The entire meal was prepared and cooked in under 30 min. We like vinegar so I guess we missed the taste - if I ever make it again I think I'll serve it with french fries and sprinkle them with salt and cidar vinegar like the English do.

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Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Aug. 7, 2004

As a St Louisan who makes porksteaks in a totally different way, I thouht I'd try these and they were great! Didn't quite need all the basting sauce, but I used quite a bit, as I basted numerous times in the first 15 minutes of cooking. Thanks for a new variety of what we already love!

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Michelle C

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Reviewed: Aug. 4, 2004

I tried this the frist day I read it. It turned out good, but I did make a few changes. First, I didn't use nearly as much basting liquid as stated, only about a cup. I addition to the salt & pepper, I used a little onion and garlic powder. Also, I added a few drops of liquid smoke to the liquid, perfect! It was very moist from the low heat, and very flavorful. This recipe gave a good start to what can be a very delicious dish.

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