3 hour pork steaks


 
Jim Lampe

Jim Lampe

TVWBB 1-Star Olympian
set up the 26"OTG Friday afternoon with Chef Select 100% natural charcoal briquettes from Royal Oak

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1½" thick steaks marinated over night in homemade Wicker's
after an hour or so ▼

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it was quite nice outside, possibly our warmest
B60
day yet.

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tomorrow we drop back to the 30's
after two hours, I tossed the steaks in a foil pan, covered them with a homemade BBQ sauce then foiled the top

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and after another hour, the dinner was served.

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baked Yukons and slightly steamed crunchy asparagus and pork so tender and delicious...

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...it melted in your mouth!
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thanks for stoppin' by!
 
Looks outstanding! I need to do some pork steaks with this method sometime soon. Need to get my butcher to cut me some thick steaks like that as well.
 
Very nice Jim! Been buying a lot of pork instead of beef finding for the most part I like pork better then beef now.
 
Outstanding, Jim! With the price of beef so high now, I need to be doing more pork and will have to do slow grill some pork steaks. Been a while.
 
Hey, looks like someone got a hankering for pork steaks this morning. ;) Those look fantastic Jim!!!
 
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