Awhile back I was wondering why nobody ever uses the St. Louis pork steak method with beef so I gave it a try.
Since pork steaks are cut from the shoulder I chose something similar.
Instead of straight barbecue sauce for the braise I used a mixture of sauce, some beer from my ancestral homeland of Black River Falls, and Wisconsin tailgate staple Stadium Sauce.
The first step was to grill the steak, and at this point I had a hard time not stopping the whole process right there and just eating it.
But I went ahead and put it in a pan, added the sauce ingredients, and sealed the pan with a strip of foil.
I put the pan on the grill (temperature unknown) for about an hour and wound up with this.
Mrs. Chicken and I had the same reaction: pot roast. And that's indeed what it tasted like.
Why I thought that white rice on a white plate would make a good image is beyond me!
The meat tasted OK and the sauce was pretty good, but I've just never been much of a pot roast fan so I doubt I'd do this again. Still, it was a worthwhile experiment and the next night I comforted myself with a chuck steak grilled in a more traditional fashion.