FIVE hour pork steaks

[Jim Lampe]

after an over night Wicker's "brining", two 2 inch thick pork "steaks" were set up on an 18" WSM

one seasoned with Blues Hog Rub the other with Penzey's BBQ3000 (the redder one is Blues Hog)
I started a thin "snake method" charcoal line, keeping the temps at a very steady 175ºF.
that lasted for 3 hours or so... the internal meat temp at that time was 130ºF.

this photo ▼ I believe, was taken after two hours...

after the third hour, I added ½ chimney of Kingsford to the chamber to raise the heat and finish the cook.
then, after the fourth hour, I placed the pork into a foil pan, added Maull's BBQ sauce, foiled the top & back into the WSM for one more hour (at least)

fired up the 26"OTG to roasted some turnips with red onions....

beneath the cast iron skillet were a few cobs of sweet corn...

 

[Jim Lampe]

removed the pork steaks from the heat to check it's tenderness...

ohYeah! serve it up and eet like pigs!

chopped up the pork,
mayo'd the corn + added red pepper flakes to it with splashes of Rufus Teague BBQ sauce FTHOI.

after dinner dishes, a fire got started outside....

...with bug protection at hand....

and a cold Alaskan nearby.

a perfect end to a perfect day in Raymond.
Thanks for pullin' up a seat, next time, grab a fork'n let's eet!

 

[Bill]

feeling jealous here! my first introduction to q was my dad's pork steaks with homemade bbq sauce.

 

[Robert McGee]

Jim;
Appears to have been another great cook! As a result of you and others on board here, pork steak is rapidly becoming a staple in this (and my oldest son's) household.

Thanks for sharing with us.

Dale53

 

[John Solak]

Very nice evening after a great looking cook!!!

 

[James Lake]

The beauty of grilling is you can get so much on the pit and you my friend are a master.

 

[Wolgast]

Lip smacking good Mr Lampe! This is a dinner i would give my left hand for...Looks/sounds AM-A-ZING!

 

[Tony R]

Great meal Jim...
I like how you did the corn...

 

[Mike Coffman]

Awesome looking cooking Jim!

 

[Dwain Pannell]

Now THAT's a Low N Slow Pork Steak! Great day in Raymond.

 

[PeterZ]

Oh yeah, looks fantastic Jim.

Peter

 

[Rolf Jacobsen]

You sir know how to do it right..... on all levels. BTW, you have made a Wickers Believer out of me these past few months. Good stuff!

 

[Bob Correll]

You are taking the humble pork steak to a new and higher level my friend!
Not to mention, turnips never looked so good before!

Here's a fun thing to do: Google Jim Lampe pork steak, then click images.

somehow Blake and I made it on the page too.

 

[Mike Cosgrove]

Thats an original cook!I love it, does those mosquito things work?

 

[Tim McCann]

Nice work Jim. Such love shown to pork steaks!

 

[Jim Lampe]

thanks guys, you're too nice!
yes, Mike, those mosquito things do work.

 

[MikeD125]

Awesome cook and beer!

 

[Boss Banks]

I would think after 5 hours they would be falling apart, but your steaks look perfect. Great job Jim!

 

[Mike Cosgrove]

thanks guys, you're too nice!
yes, Mike, those mosquito things do work.

Good to know, thank you.

 

[Dave S]

nice work Jim as usual