tag:blogger.com,1999:blog-5456195848900902802.post4923817735991797060..comments2023-08-28T07:30:59.692-05:00Comments on MOVING ON TO THE PAST: IT'S A ST. LOUIS THING: PORK STEAKS - PART 1Kathy Felsted Usherhttp://www.blogger.com/profile/10471923897561942341noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-5456195848900902802.post-69798703400729557312012-08-20T11:34:49.374-05:002012-08-20T11:34:49.374-05:00Very fun, I'm looking forward to part two!
To...Very fun, I'm looking forward to part two! <br />Tom's comment about light brown vs dark brown sugar cracked me up! :)Candy C.https://www.blogger.com/profile/07863818451136277378noreply@blogger.comtag:blogger.com,1999:blog-5456195848900902802.post-47115394349194141532012-08-20T10:07:55.841-05:002012-08-20T10:07:55.841-05:00Now I'm going to 'follow' your blog to...Now I'm going to 'follow' your blog to find out the rest of this recipe :)Mrs. Machttps://www.blogger.com/profile/06644129213141875138noreply@blogger.comtag:blogger.com,1999:blog-5456195848900902802.post-10738403318698880542012-08-20T08:54:09.801-05:002012-08-20T08:54:09.801-05:00Okay. Thank you both! :o)Okay. Thank you both! :o)LindaGhttps://www.blogger.com/profile/12203719919661519350noreply@blogger.comtag:blogger.com,1999:blog-5456195848900902802.post-18780268819535480302012-08-20T06:59:50.899-05:002012-08-20T06:59:50.899-05:00Hi
I foward wait for next part of this post :)
Thi...Hi<br />I foward wait for next part of this post :)<br />This is professional advice.<br />I love your blog! There is so many interestand things..<br />I greet Ilonailona lisieckahttps://www.blogger.com/profile/04005124393376878290noreply@blogger.comtag:blogger.com,1999:blog-5456195848900902802.post-66726099747830539772012-08-20T05:50:23.534-05:002012-08-20T05:50:23.534-05:00Hi Linda,
I use the dark brown sugar because, wel...Hi Linda,<br /><br />I use the dark brown sugar because, well, I wish I could give you some sort of really detailed and well thought out reason but truth be told it's because that's what I generally find in the pantry. I've never used light sugar, in fact I never even knew it existed 'til now. So I have no way to comment on it as far as using it with pork steaks goes.<br /><br />One of the reasons that I use brown sugar at all is because the sweetness cuts the salt and pepper and goes well with the other spices. I like brown sugar because the sweetness isn't overwhelming and there's something that's not just sweet about it but also has a sort of weight (?), too.<br /><br />The other reason I use brown sugar is it helps to bind the other spices to the meat and it caramelizes. All that darkness you see around the edges of the pork steaks in the picture at the head of the post isn't burnt meat, it's caramelized sugar. It adds another layer of flavor and complexity.<br /><br />I'll get into this a bit more in the next post.<br /><br />Thanks for reading the post. Catawissa Gazetteerhttps://www.blogger.com/profile/04939761313614220536noreply@blogger.comtag:blogger.com,1999:blog-5456195848900902802.post-12670354199021378362012-08-20T04:57:48.525-05:002012-08-20T04:57:48.525-05:00You only need to wash off the Morton's cure, w...You only need to wash off the Morton's cure, which is an optional thing that my husband uses. It's exceptionally salty, you use it to make ham. He has cooked them both ways, both equally as good but if you use the cure, you have to wash it off.<br /><br />If you don't use cure, then you season normally and don't wash off your brown sugar, spices, etc.<br /><br />I'll let Tom comment on the sugar. Kathy Felsted Usherhttps://www.blogger.com/profile/10471923897561942341noreply@blogger.comtag:blogger.com,1999:blog-5456195848900902802.post-75172915793060209982012-08-20T04:32:08.289-05:002012-08-20T04:32:08.289-05:00It's great that you post this. I have a few bl...It's great that you post this. I have a few blogs I follow that do a lot of smoking. We bought a smoker and tried our first ribs that way, even though I was totally clueless.<br /><br />I did not know you're supposed to wash the extra rub off. Oops.<br /><br />Also, we only had light brown sugar, though I see that you, and others use dark brown. Is there a particular reason or is it just taste?<br /><br />In spite of my mistakes, and the cheapness of our smoker, we definitely want to do it again. And try other meats!<br />Hope I remember to look for your update later.<br /><br />Thanks again!LindaGhttps://www.blogger.com/profile/12203719919661519350noreply@blogger.com