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St. Louis chuck steaks

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Post Mon Feb 18, 2013 10:20 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7123
Location: Stoughton, WI
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.
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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.
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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.
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But I went ahead and put it in a pan, added the sauce ingredients, and sealed the pan with a strip of foil.
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I put the pan on the grill (temperature unknown) for about an hour and wound up with this.
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Mrs. Chicken and I had the same reaction: pot roast. And that's indeed what it tasted like.
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Why I thought that white rice on a white plate would make a good image is beyond me!
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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.
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Post Mon Feb 18, 2013 6:05 pm
beercuer User avatar
well done
well done

Posts: 2268
Location: Southern Californy
Well you sure did a marvelous job of branding your chuck steaks, Brad! Wish I could get grill marks like that. I've done teriyaki marinaded chucks, which I found to be a worthy and interesting variation, but like you, I find that nothing floats the boat quite like a simple grilling. :D
Got beer???

Post Mon Feb 18, 2013 10:11 pm
Dyal_SC well done
well done

Posts: 3712
Location: Lexington, SC
You and beercuer have me wanting to try grilling a chuck steak! I've only taken them to pulling temp in the past. I don't think I've ever grilled one before, but my memory is bad. Looks great!
Large BGE
CG Duo with SFB

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Post Mon Feb 18, 2013 11:14 pm
beercuer User avatar
well done
well done

Posts: 2268
Location: Southern Californy
Dyal_SC wrote:
You and beercuer have me wanting to try grilling a chuck steak! I've only taken them to pulling temp in the past. I don't think I've ever grilled one before, but my memory is bad. Looks great!


Dyal, I know you are quite the fan of flat iron steaks. Well, the flat iron is a section that is taken from the top blade chuck. If I may, try to get one that is cut thin (about 5/8"), and bone-in. I am most sure you will fall head-over-heels in luv with it. I might also add that each little section of chuck has it's own special characteristic twist of flavor/texture, and I wouild be hard pressed to say which one I like best. However, I would say that I prefer the regular chuck blade over the flat iron because it is cross cut. :D
Got beer???

Post Tue Feb 19, 2013 9:25 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7123
Location: Stoughton, WI
beercuer wrote:
Well you sure did a marvelous job of branding your chuck steaks, Brad! Wish I could get grill marks like that.
BC, my involvement was minimal...the marks are all from this cast iron grate. And now it's marked down $9!

Post Tue Feb 19, 2013 6:09 pm
beercuer User avatar
well done
well done

Posts: 2268
Location: Southern Californy
ScreamingChicken wrote:
beercuer wrote:
Well you sure did a marvelous job of branding your chuck steaks, Brad! Wish I could get grill marks like that.
BC, my involvement was minimal...the marks are all from this cast iron grate. And now it's marked down $9!


Oh no... You're just an old pro at it. That steak is a work of art!
Got beer???


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