VINEGAR-DIPPED PORK STEAKS WITH BEER-CHEESE, CHARRED RED ONIONS AND BISCUITS

Buttermilk Herb Biscuits

• Sift all the dry ingredients into a medium bowl.
• Add the chopped herbs.
• Using your fingers, rub the butter into the flour until you have pieces of butter the size of peas.
• Using a fork, stir the buttermilk in lightly; stirring only until the dough comes together.
• Lightly flour a clean work surface.
• Pat the dough into a 1/2 inch thick rectangle.
• Fold the dough into thirds like a business letter.
• Pat or roll the dough out again until it is 3/4 inch thick.
• Using a 2 inch cutter, cut straight down quickly.
• Place the biscuits on a parchment or sil-pat lined cookie sheet, with the sides just touching.
• Gather any leftover dough and pat into a 3/4 inch thick disk and cut again.
• Brush the tops with cream and sprinkle with a little coarse salt if you like.
• Bake until a rich golden brown color—about 15 minutes.
• Cool on a rack for at least 10 minutes. Set aside.

Beer-Cheese Sauce

• In a medium saucepan melt the butter. Add the flour and begin to whisk creating a roux cook for 1-2 minutes.
• While whisking, pour in the milk and beer. Keep stirring until thickened about five minutes.
• Remove from the heat and stir in cheese, Worcestershire, salt, pepper and mustard. Set aside.

Vinegar-Dipped Pork Steaks

• For the Vinegar Dip: Melt the butter in a heavy saucepan over medium-high heat. Add the garlic and sauté until aromatic. Add the vinegar, pepper, sugar, smoked paprika, salt, and hot sauce. Reduce the heat and gently simmer for 3 minutes, whisking to dissolve the sugar and salt. Remove the dip from the heat and let cool slightly.
• Prepare a hot grill with lump charcoal.
• Generously season the pork steaks on both sides with salt and pepper.
• Keep the Vinegar Dip warm in a saucepan on the cool side of the grill.
• Place the pork steaks on the grill, and start basting or mopping with the vinegar dip when you turn the steaks.
• While the steaks are cooking, char the red onion slices on the hot side of the grill and set aside for serving with the Pork Steak, Beer Cheese and Biscuits.
• When the pork steaks are almost cooked, hold them one-at-a-time with tongs and plunge them into the Vinegar Dip, turning to coat both sides. Place back on the cooler side of the grill to set the sauce. Repeat this 1-2 times per side letting the dip set on the meat.
• Remove the steaks from the grill and serve whole or shred for sandwiches or biscuits.