Pork Steaks & Red Cabbage


 

Mildo

TVWBB Guru
Yesterday I threw some pork steaks on my Performer

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and held at low temperatures for several hours

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meanwhile, I made bread

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and No.5

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time to wrap the PS into the foil

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added cabbage according to Bob Correll

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things are coming to an end

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my plate

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Thanks for stopping by.
 
Man, that looks good! Is that a cabbage or red onion? I thought it was red onion but on second look, looks like a cabbage.

Whoops..this is an edit...would help if I read the title...cabbage. :)
 
I never make red cabbage and I like it! This is a great idea! My brother has done green cabbage in foil but I didn’t care for it, I might have to try this over the weekend. No foil at all?
I also like the making a “loaf” of the chops prior to final browning of sauce! Clever man Mildo!!
 
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That is some serious good looking eats Mildo, so good to have you back. That's the second time I've seen cabbage grilled like that, the only other time is in Bob's thread

https://tvwbb.com/showthread.php?73450-Chuck-Eyes-Thighs-amp-Corn-Beef-on-a-Kettle-Kamado-amp-WSM

I was wondering how to do cabbage on the grill (we do St. Patrick's day in the crock pot) not only do I know now, I have two inspirational threads :)
Chuck,
Credit was given to me in Mildo's post, but it was not an original idea of mine.
I'm pretty sure Jim Lampe has cooked cabbage this way, and probably others.

Mildo,
Another food magazine worthy post, in all aspects!
Question:
If you used smoke wood on the cabbage, were the outer leaves bitter with a acrid taste?
 
Thank you for your interest. I wrapped the cabbage for last 45 minutes or one hour

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Bob, I put the cabbage on the grate when all the wood was burned. Still, I have two outer leaves removed, bitter taste was not registered

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I cut the cabbage, flavored it with vinegar, sugar and salt and warmed in the pan. A great side dish. I will definitely do it again in the future. OK, thanks to Jim Lampe :)
 
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That cook is truly a work of art Mildo. Love the colors and photos are excellent. I hope your recent activity here means you'll be staying a while again. Incidentally, I couldn't view the last two photos you posted in reply to Bob's cabbage question.
 
I'm not sure my favorite part of your post but I do like how you put all the meat together in the foil to braise together. Masterful cook & photos.
 
Looks like an excellent meal from here, nice job Mildo. Haven't done a smoked cabbage for a while, tried one from a Raichlen recipe once which worked out really well before.

There is so much on the BBQ "to do list". :)
 
Miloš, i'll bet a buck those "beefy" looking pork steaks tasted incredible!
and I know the cabbage did! I probably haven't down a redhead like that since the date Bob reposted.

and yes, the outer leaves must be discarded.

Delicious Dinner Mildo!!
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Mildo,
Hadn't seen any of your posts in a while.
Nice work. Your Q always looks great.
Same here. WOW!!!
 

 

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