We stopped at R&S on the way back to Florida, after spending Christmas in Missouri. Mrs. Anita is super friendly, and the pork shoulder did not disappoint. I folded those massive slices in half, and put between bread, for a crunchy pork goodness.
That sounds incredible! I’ve heard so many great things about Mrs. Anita and R&S, and your description makes me want to plan a trip even more. Folding those massive pork slices into bread for a crunchy pork sandwich is genius-pure pork goodness! Thanks for sharing your experience-it’s great to hear firsthand just how special R&S really is.
Thank you so much for always showing love and support! You’re right-on grilling days, the whole neighborhood gets a whiff of what’s cooking! 🔥🍖 It’s amazing to have awesome viewers like you who make this journey so rewarding. Hope you’re enjoying the content and maybe even grilling along with me!
Wow, those pork steaks look awesome. Questions: during the 3 hours, how did you manage when to light more wood chunks during the cook? Or do the extra embers in the chimney at beginning stay lit the entire time? Do you think pecan wood chunks will work just as good? Thank you for sharing your knowledge.
Thanks so much for the kind words and great questions! During the 3-hour cook, I kept an eye on the grill’s temperature gauge. Whenever I saw the temperature starting to drop, I added more wood chunks to the chimney starter. Once those chunks burned down to clean embers (to avoid dirty smoke), I transferred them to the grill to keep the heat steady. This way, I could maintain consistent low-and-slow cooking throughout. As for pecan wood-definitely! Pecan is a great alternative to hickory. It has a slightly sweeter, milder smoke but still delivers a rich flavor that works perfectly for pork steaks. You’ll get great results with it! Thanks again for watching, and I appreciate you taking the time to comment!
Thanks, I appreciate you! I’ve tried other brands of seasoned salt, but many have too much salt for my taste. Lawry’s strikes the right balance for me-just be careful not to overdo it!
Try Old Bay. It finer grain than season salt and less salty. This is coming from a person who can't eat seafood. You can also try Chef Merito seasoning. They're also less salty.
As the filmmakers of Mrs. Anita, we love this for a home cook. You took it in your own lane as well. Is there a location for you to get thinner cuts? One of the reasons we wanted to feature the butcher was the difference between a midwestern Pork Steak and Monroe Co. Also don't sleep on making a dip!
Wow, thank you so much for taking the time to comment! Your film on Mrs. Anita was such a huge inspiration for this video, and it means a lot to hear from the creators behind it. As for thinner cuts, it can be a bit tricky in my area, but I’ll definitely be on the lookout for a butcher who can provide something similar to what you featured. And thanks for the reminder about the dip-great idea! I’ll definitely consider incorporating that into my next cook. Again, thank you for shining a light on this incredible BBQ tradition-it’s been so rewarding to explore it and share it with my audience!
@ we hope to see the gospel of Monroe county shoulder spread throughout the world. Cut from frozen if you can. We also have a good friend who operates a bbq pop up who uses a bed of charcoal with a piece of hickory on top. Keeps it even on his offset smoker.
We stopped at R&S on the way back to Florida, after spending Christmas in Missouri. Mrs. Anita is super friendly, and the pork shoulder did not disappoint.
I folded those massive slices in half, and put between bread, for a crunchy pork goodness.
That sounds incredible! I’ve heard so many great things about Mrs. Anita and R&S, and your description makes me want to plan a trip even more. Folding those massive pork slices into bread for a crunchy pork sandwich is genius-pure pork goodness! Thanks for sharing your experience-it’s great to hear firsthand just how special R&S really is.
I bet your neighborhood smells SO good. ❤❤❤
Thank you so much for always showing love and support! You’re right-on grilling days, the whole neighborhood gets a whiff of what’s cooking! 🔥🍖 It’s amazing to have awesome viewers like you who make this journey so rewarding. Hope you’re enjoying the content and maybe even grilling along with me!
You're an artist!
Thanks. Appreciate you!
Always appreciate the effort you put into your videos.
Thanks! Appreciate you! That means a lot!
Many Bbq cuts shine when cooked direct heat.Pork steaks are certainly one of the best for this method.Keep em coming.I enjoy the cooks.
Will do! Appreciate you!
As usual the meat looks amazing, thanks for the information
My pleasure. Appreciate you! Glad you enjoyed the video! 🔥
Great Info and Technique love the content…
My pleasure. Thanks a bunch. Appreciate you!
Wow, those pork steaks look awesome. Questions: during the 3 hours, how did you manage when to light more wood chunks during the cook? Or do the extra embers in the chimney at beginning stay lit the entire time? Do you think pecan wood chunks will work just as good?
Thank you for sharing your knowledge.
Thanks so much for the kind words and great questions! During the 3-hour cook, I kept an eye on the grill’s temperature gauge. Whenever I saw the temperature starting to drop, I added more wood chunks to the chimney starter. Once those chunks burned down to clean embers (to avoid dirty smoke), I transferred them to the grill to keep the heat steady. This way, I could maintain consistent low-and-slow cooking throughout.
As for pecan wood-definitely! Pecan is a great alternative to hickory. It has a slightly sweeter, milder smoke but still delivers a rich flavor that works perfectly for pork steaks. You’ll get great results with it!
Thanks again for watching, and I appreciate you taking the time to comment!
Thanks again for the great tips and content. Question: Isn't the Lawry's season salt, really salty or maybe it's just me. 👍🏾
Thanks, I appreciate you! I’ve tried other brands of seasoned salt, but many have too much salt for my taste. Lawry’s strikes the right balance for me-just be careful not to overdo it!
Try Old Bay. It finer grain than season salt and less salty. This is coming from a person who can't eat seafood. You can also try Chef Merito seasoning. They're also less salty.
I want what you have👍
As the filmmakers of Mrs. Anita, we love this for a home cook. You took it in your own lane as well. Is there a location for you to get thinner cuts? One of the reasons we wanted to feature the butcher was the difference between a midwestern Pork Steak and Monroe Co.
Also don't sleep on making a dip!
Wow, thank you so much for taking the time to comment! Your film on Mrs. Anita was such a huge inspiration for this video, and it means a lot to hear from the creators behind it.
As for thinner cuts, it can be a bit tricky in my area, but I’ll definitely be on the lookout for a butcher who can provide something similar to what you featured. And thanks for the reminder about the dip-great idea! I’ll definitely consider incorporating that into my next cook.
Again, thank you for shining a light on this incredible BBQ tradition-it’s been so rewarding to explore it and share it with my audience!
@ we hope to see the gospel of Monroe county shoulder spread throughout the world. Cut from frozen if you can. We also have a good friend who operates a bbq pop up who uses a bed of charcoal with a piece of hickory on top. Keeps it even on his offset smoker.
I thought pork steaks were only a Missouri and Illinois thing.
We love ‘em here in the South. Probably one of the most underrated cuts of meat out there.