[tooge]

Originally Posted by Baby Lee

Sometimes the meat, and the setting, are as important as all the epicurian pendantics.

I am as big a BBQ snob as it comes, and a few years back we spent the fourth at my uncles. He's no cook, he readily admits he's barely a griller. And his choice of gustatory delight was the 'St. Louis cookout,' ie, pork steak and Maull's BBQ. But it was a great day with family, and that meal changed my assessment of pork steak. They were friggen awesome.

Similarly, my cousin and I on one trip down to visit, spent one of the days helping our uncle rehab Section 8 housing. Sweaty disgusting work. But on the way back home, when we stopped off for gas, uncle came back to the cab of the truck with Gas Station Pulled Pork Sandwiches and Coke in real bottles with real sugar. This was the epitome of carelessly prepared junk food [though to be clear, if was a locally prepared product simply wrapped in Saran Wrap, not a multi-national conglomerate's Frankensandwich]. But when I think of an ideal pulled pork sandwich, that one creeps into my mind to this day.

Particularly if the pulled pork has been smoked long and low and is already mostly there in it's own right, just about anything is going to taste good on it. Mustard/Vinegar is not my idea of the apex of BBQ [and I don't know WTF to think of vinegar/catsup], but there's nothing precluding a tasty meal.

Pork steak is just pork shoulder that is sliced thin. That is why it is so damned good.