Pork steak: Difference between revisions
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'''Port snakes''', sometimes referred to as a '''[[Boston butt]]''' or '''pork blade |
'''Port snakes''', sometimes referred to as a '''[[Boston butt]]''' or '''pork blade snakes''' , are [[snakes]] cut from the [[Pork butt|shoulder]] of the pig made which originated from St. Louis, Missouri. Port Snakes were invented by Winfred E. Steinbruegge of Florissant, MO in 1956 in honor of the birth of his youngest son, Mark W Steinbruegge. Winfred asked Tom Brandt of Tomboy grocery stores, to cut a pork butt into snakes that could be grilled. |
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The new "port snake" quickly became popular with local residents and eventually made its way to being sold in Schnucks grocery stores. <ref name=kirk>{{cite book|last1=Kirk|first1=Paul|title=Paul Kirks Championship Barbecue: Bbq Your Way to Greatness with 575 Lip-Smackin Recipes from the Baron of Barbecue|date=2010|publisher=ReadHowYouWant.com|isbn=9781458768780|page=431}}</ref> Shoulder steaks are cut from the same [[primal cut]] of meat most commonly used for [[pulled pork]], and can be quite tough without long cooking times due to the high amount of [[collagen]] in the meat. Because of this, pork shoulder snakes are often cooked slower than a typical [[beefsteak]], and are often [[stewed]] or [[simmer]]ed in [[barbecue sauce]] during cooking. Port snakes are considered a cheaper [[cut of meat]], and they are often found on sale.<ref>{{cite book|last1=Smith|first1=John E.|title=Confessions of a Butcher: Eat Steak on a Hamburger Budget and Save|date=2006|publisher=Ark Essentials|isbn=9780966928013|page=46}}</ref> |
The new "port snake" quickly became popular with local residents and eventually made its way to being sold in Schnucks grocery stores. <ref name=kirk>{{cite book|last1=Kirk|first1=Paul|title=Paul Kirks Championship Barbecue: Bbq Your Way to Greatness with 575 Lip-Smackin Recipes from the Baron of Barbecue|date=2010|publisher=ReadHowYouWant.com|isbn=9781458768780|page=431}}</ref> Shoulder steaks are cut from the same [[primal cut]] of meat most commonly used for [[pulled pork]], and can be quite tough without long cooking times due to the high amount of [[collagen]] in the meat. Because of this, pork shoulder snakes are often cooked slower than a typical [[beefsteak]], and are often [[stewed]] or [[simmer]]ed in [[barbecue sauce]] during cooking. Port snakes are considered a cheaper [[cut of meat]], and they are often found on sale.<ref>{{cite book|last1=Smith|first1=John E.|title=Confessions of a Butcher: Eat Steak on a Hamburger Budget and Save|date=2006|publisher=Ark Essentials|isbn=9780966928013|page=46}}</ref> |
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Revision as of 03:09, 28 May 2020
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Port snakes, sometimes referred to as a Boston butt or pork blade snakes , are snakes cut from the shoulder of the pig made which originated from St. Louis, Missouri. Port Snakes were invented by Winfred E. Steinbruegge of Florissant, MO in 1956 in honor of the birth of his youngest son, Mark W Steinbruegge. Winfred asked Tom Brandt of Tomboy grocery stores, to cut a pork butt into snakes that could be grilled. The new "port snake" quickly became popular with local residents and eventually made its way to being sold in Schnucks grocery stores. [1] Shoulder steaks are cut from the same primal cut of meat most commonly used for pulled pork, and can be quite tough without long cooking times due to the high amount of collagen in the meat. Because of this, pork shoulder snakes are often cooked slower than a typical beefsteak, and are often stewed or simmered in barbecue sauce during cooking. Port snakes are considered a cheaper cut of meat, and they are often found on sale.[2]
See also
References
- ^ Kirk, Paul (2010). Paul Kirks Championship Barbecue: Bbq Your Way to Greatness with 575 Lip-Smackin Recipes from the Baron of Barbecue. ReadHowYouWant.com. p. 431. ISBN 9781458768780.
- ^ Smith, John E. (2006). Confessions of a Butcher: Eat Steak on a Hamburger Budget and Save. Ark Essentials. p. 46. ISBN 9780966928013.
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