Withered on the vine

[muckefuck]

It's not that I haven't had a lot of ideas for posts lately, but I'm lacking the commitment to write them up. I think I may be banging against that ceiling where my ambition collides with my lack of ability. For instance, I was trying to do something a little different with that last entry and I don't think it succeeded.

But what does that matter when your brother has just found a source for St. Louis-style pork steaks! Time to revive my idea of having a cookout commemorating the feast of St. Louis, King of France?

Comments

Don't baste your barbecue...

[bunj.livejournal.com]

If we can't find it locally, and we don't go down to StL before August, Maull's barbecue sauce is available via mail order.

[innerdoggie.livejournal.com]

I don't know what St. Louis-style pork steaks are, but they have to be good.

[muckefuck.livejournal.com]

Wikipedia does!

I loved local columnist Elaine Viets' explanation of why St. Louisans barbecue pork steaks:

1. They're meaty. With ribs, "you end up eating a handful of meat and wearing a quart of sauce".
2. They're quick. They "take only two beers to cook". With Southern-style barbecue, the cook would get so sloshed the food would never make it to the table.
3. They're foolproof. "Those little suckers just soak up the sauce." It's pork, not beef or chicken, and not a particularly lean cut, so it would be hard to dry them out even if you didn't simmer them in a bucket of Maull's for good measure.

[muckefuck.livejournal.com]

I love the fact that--until this moment--I didn't even realise it was a local brand. But that explains why I've never seen their ads up here, doesn't it?

[innerdoggie.livejournal.com]

They sound dreamy. Feed me!