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      "headline": "St. Louis Pork Steaks on a Kamado Grill",
      "description": "Cook St. Louis pork steaks on your kamado, the Midwest cookout classic. Grill the pork shoulder steaks, then braise in beer and barbecue sauce until tender.",
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          "name": "What is a pork steak?",
          "acceptedAnswer": {
            "@type": "Answer",
            "text": "A pork steak is a slice of pork shoulder, usually three quarters to one inch thick. It is fatty, flavorful, and affordable, and it is a cookout staple in St. Louis and the Midwest."
          }
        },
        {
          "@type": "Question",
          "name": "Why braise pork steaks after grilling?",
          "acceptedAnswer": {
            "@type": "Answer",
            "text": "Grilling adds color and char, but pork shoulder has connective tissue that needs time and moisture to become tender. Braising in sauce after grilling breaks that down and builds flavor."
          }
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          "@type": "Question",
          "name": "What sauce is traditional?",
          "acceptedAnswer": {
            "@type": "Answer",
            "text": "St. Louis pork steaks are often finished in a tangy, slightly sweet sauce, classically Maull's, thinned with beer. Any tangy barbecue sauce loosened with beer or stock works well."
          }
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        {
          "@type": "Question",
          "name": "What internal temperature for pork steaks?",
          "acceptedAnswer": {
            "@type": "Answer",
            "text": "Because they come from the shoulder, pork steaks are best taken to about 195F, where the collagen renders and they turn fork tender, rather than a lower steak like temperature."
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          "@type": "Question",
          "name": "Can I do this on a kamado without two zones?",
          "acceptedAnswer": {
            "@type": "Answer",
            "text": "Yes. You can grill direct first, then add the heat deflector and braise the pan indirect. The two zone setup just lets you do both stages without reconfiguring."
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---