urbanSTL

Homemade ice cream was everything to me when I was a child.  Probably for two reasons: 1) we didn't get ice cream much 2) the anticipation of it while being made.   I imagine this is a lost art today.  I have not heard of anyone doing this in nearly 40 years.

I can attest to many a miserable Father's Day where my siblings and I would have to take turns churning in 95° weather all to end up with a soupy mess in the 90s and 00's.

Yes, lost art.  The misery of the labor was not lol.

What place has the Best pork steak in STL?

jshank83 wrote: ↑

Mar 23, 2021

What place has the Best pork steak in STL?

I'm curious about this as well. As a recent transplant, I never had a pork steak due to what others have said (it is not a common item at restaurants, but rather something that natives cook at home). Before trying to cook it myself and botch it, I'd like to try a good one. 

kipfilet wrote: ↑

Mar 23, 2021

jshank83 wrote: ↑

Mar 23, 2021

What place has the Best pork steak in STL?

I'm curious about this as well. As a recent transplant, I never had a pork steak due to what others have said (it is not a common item at restaurants, but rather something that natives cook at home). Before trying to cook it myself and botch it, I'd like to try a good one. 

Have you grilled meat before? Park steaks are about the easiest thing to make, and really hard to botch.  Use a thermometer if you've never grilled pork before, though.

jshank83 wrote: ↑

Mar 23, 2021

What place has the Best pork steak in STL?

Many would say Beast Craft.  I'm not into super thick pork steaks though.  You might as well just give me the whole shoulder.

I don't see pork steaks out very often.  Really they are at home during a low brow grilling session and some Busch.  Added bonus; dry rub in Riplet seasoning!

urbanitas wrote: ↑

Mar 23, 2021

Have you grilled meat before? Park steaks are about the easiest thing to make, and really hard to botch.  Use a thermometer if you've never grilled pork before, though.

I second this. Basically season them first, grill them 7 minutes per side, place them in a bath of barbecue sauce, and put in the over at 350 for an hour or so. It's not an exact science so doing a web search and combining your research will work. Here's an interesting oven-only method: https://www.feastmagazine.com/cook/feat ... 0f31a.html

A local company called Southside Alchemy is winning awards for their bloody mary mixes:

KSDK.com: St. Louis bloody mary mix awarded as one of the best in the world.
https://www.ksdk.com/article/entertainm ... 78d8fe6ad2

I once tried making pork steaks in my oven with Shake & Bake . . . not recommended.