The steak is cut from the pork shoulder/pork butt/picnic arm shoulder. It is a fatty, meaty cut that needs to be cooked slowly to break down the protein to produce a tender, tasty steak.
I decided to grill the steaks over high heat for a quick sear and then add them to the sauce for a slow simmer to achieve a tender, meaty-tomatoey-beany taste. Everything is cooked on the grill which adds a smoky flavor to it.
Before you prep your sauce, you want to start the grill. Fill up the chimney starter and place all the hot coals on one side of the grill for a two-zone fire. You want the direct side piping hot, a one-to-two count with your hand placed over the hot coals.
You can use your favorite barbeque sauce but I prefer to make my own. The sauce ingredients consist of:
- 40z bottle of tomato ketchup
- 1 cup apple cidar vinegar
- 3 to 4 tbl of Worchestershire sauce
- 28 oz can of baked beans
- 1 tbl chile powder, garlic powder, cumin
- 1 tsp celery seed
- 1/2 chopped, large onion
- 3 to 4 chopped, pickled Hungarian sweet peppers, you can use jalapenos for extra heat
- 12 oz beer
- hot sauce, to taste