g0tta ? big 0l' p0rk steaks


 

Jim Lampe

TVWBB 1-Star Olympian
It's been over a month since I've had a pork steak to eet. Last night, the 26" OTG was put to work.
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These were cut to order from local Harry Hansen's. 'bout 1 and a half inch thick.
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Then, seasoned with a pork rub found on page 25 of Weber's Time To Grill.
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Pork Rub
<UL TYPE=SQUARE>2t pure chile powder
2t ground black pepper
2t kosher salt
2t ground cumin
2t dried oregano
1t granulated garlic[/list]
(i used ancho chile pepper & only 1t of salt)

The grill was fired up and apple wood was used for smoke. Seared both sides of the pork and away we go!
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Got the temp to settle about 275º to 300ºF butt it wasn't easy. Again, I used too much Kingsford.
These guys will be in there for about 90 minutes.
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Those monster taters were pretty cooked, then using the tongs, I picked up one end of a steak and it felt nice&tender...
Time to sauc'em... I did have Rufus around so he went on.
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another 15 minutes with sauce on each side and we're gonna <span class="ev_code_GREY">EET</span>!
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Plated with the taters and perfectly steamed Brussel sprouts, these were tender, juicy and very tasty!
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Man0maN, I <span class="ev_code_RED">?</span> B1G 0l' p0rk steaks!
Make some tonight!!
 
Looks really REALLY good Jim! Emilie bought a BIG bag of fresh Brussel´s after seing that you always include them. Hopfully i will enjoy them...And that my memory serves me wrong bout the taste.(or she has food for the comming week...Couse someone WILL eat them thats for sure.)

Have a great weekend Jim! And give Liz a hug from us.
 
Love the looks of your porky steaks Jim!
Grilled to perfection!

There are some strange images on your grill though.
Must be the recent sun spot activity.

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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">strange images </div></BLOCKQUOTE>


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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">quote:
strange images </div></BLOCKQUOTE>

Classic! And beautiful Porkers!!
 
Looks great, Jim!

I seem to have the same problem - too much charcoal to start my cooks. I keep thinking my fire will die before I get my meal cooked, but so far that hasn't been the case. Usually my grill is hotter than I want it to be, so I have to make myself start fewer coals and add a few unlit to the top of the lit coals once I spread them out on the charcoal grate. so far, so good.
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