However, I found that the best base for ANY BBQ sauce is really very simple: Maull’s Original sauce and the juice from Bread and Butter pickles.

I usually use this as a base for slow cooking ribs, but it works very well as a basting sauce also. It goes well with just about any marinade or rub you care to use.

Our current favorite marinade is done by eye, and we use a vacuum container to force marinade.

We use:
1 small can V8 juice (spicy optional)
1 15oz can salsa verde
2 cloves of garlic, mashed and pan seared
8oz Jim Bean, Wild Turkey, or Jack Daniel’s
Moose Drool dark ale to top off the vacuum canisters

This should be enough for 6 – 8 pork steaks.
Perforate the pork steaks. Don’t try to cube them, just poke them with your favorite tenderizing needler.
Put 3 or 4 steaks in each of two vacuum canisters and add equal parts of the marinade. Top off with Moose Drool.
Seal the canisters, vacuum out the air (you will have to pump it more than twice because of the ale).
Refrigerate for a minimum of 1 hour.
When the grill or smoker is ready, drain the steaks and begin cooking.
The BBQ sauce should be in a pan large enough to hold all the steaks at once, and it should go on the grill the same time as the steaks.
After the first flip, begin basting with the sauce. Plan to flip at LEAST 4 times.
When the steaks are done, put them in the sauce pan, cover and let them rest on the grill for 20 minutes.

Remove, plate, serve, enjoy! I have to warn you, this recipe WILL come back at you after a few hours. But trust me, it’s worth it!

Moose Drool can be found @ Schnuck’s. Any other dark, heavy ale will work though.

A beer is a must for any sauce. As is cooking it down. I prefer to use a microbrew or an import over the standard New American Light Lagers (Bud, Bud Light, Coors, Miller, etc). Something with a little more flavor to it. O’Fallon Smokey Porter and Schlafly Coffee Stout are my faves. Porters and Stouts in general lend themselves very well to BBQ sauce (and chili).

Thanks for the props and check back often. We try to add content every week if not more…

…….Scott

I always use beer in my sauce for pork steaks.All beer has an ingredient in that breaks down proteins in the meat.

Remember to always simmer your sauce uncovered to allow the alcohol to evaporate completely or it will turn bitter.

Love your blog

HUGS
Christina