Pork Steak Three Ways

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There was a time and a place not long ago when you wanted a steak you held up 3 fingers to denote its thickness and a man cut it to your preference. This was before pre-packaged, pre-cut, watered down, untrimmed meat. When you paid for what you were going to eat not what you were going to cut off.

Well, those times are still here and if you know where to go! Today we are taking you first to Goshen Butcher Shop in Edwardsville, IL for some Pork Steaks. For those of you not from the Midwest and unfamiliar with the Pork Steak it is a steak cut from the Pork Shoulder. The cut was created by Winfred E. Steinbruegge of Florissant, MO in 1956, and soon after was made readily available by local grocery store Schnucks as an affordable cut of meat for local families and has become a regional delicacy.

After learning about the butcher’s trade from the meat masters at Goshen we’re going over to Michael Radosevich (of Code 3 Spices – www.code3spices.com) BBQ compound/meat park as we call it to cook Pork Steaks Three Ways. (#meatpark4life#seriously) Keep your eyes open for some Tri-Tip and a smoked Mac-n-Cheese that will make you cry like your seeing the Grand Canyon for the first time.

Along with Mike fellow meat connoisseurs Brad Iverson, Dayton Holloway and, Nathan Reese were prepping, cooking and drinking the day away with us. These are the greatest group of guys to cook with, talk shop and spend a Sunday afternoon with you will ever find! These are the guys that reminds us of why we love what we do. Food is the great equalizer. It has the ability to bring people of all backgrounds, faiths, color, and creed together even if just for a meal.

And that is why we love this gig!

Stay tasty friends

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