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foots said:

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H2ODOG said:

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DuckMeRunnin said:
For some strange reason, I get the hankerin' for sauce on a pork steak. It happens about once a year, and even then it can't be that sweet nasty chit.

The other 364 days a year, bb-q sauce is in the same category as steak sauce and tartar sauce. If the meat needs it, it ain't worth a chit to be begin with.

And no, I don't put sauce on ribs either.

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Ribs and pulled pork never get sauce. The brisket shouldn't either. I will lather a pork steak every damn time in some BBQ sauce. I love my pork steaks that way. Right or wrong.....they get sauce. Steak sauce isn't even bought in this house.....and only Yankees use tarter sauce. A full bottle of hot sauce is kept around for the fish though.

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Exactly!

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Ya Ya Ya. Everyone complaining. DMR needs to expand his horizons, stuck in a rut or something. You are missing out on some good eats Brother!

I like pork steaks straight bare (more like a pork chop), sauced, and I even used a pork butt dry rub on them (rub 2 hours before cooking, if you went 24 hours ahead like a butt, its more like making bacon). They can all turn out as nice eats. Google "buck board bacon", I plan on trying to make some.

I have a great dry rub for chicken too that I am proud of, I'll dig that out and post it maybe tomorrow. I may like it more than any other way I've cooked chicken.

To me, I want something new, something differnet than yesterday, or I want what we had the other day, but I don't want that tomorrow. Give me some variety, don't lock me into the same old thing all the time.

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