Hickory Smoked KISS Pork Steaks

[Bob Correll]

I'm trying to go with a Keep It Simple Stupid approach to more of my grilling.
Just salt, pepper, and a little granulated garlic went on the steaks, then bagged and in the fridge for 6 hours.

These were from a whole sliced butt, hence the small piece of all lean.

Bottom vents 1/4 open, one char-basket of KB, and small chunks of hickory.
Smoked for a couple of hours at 250.

Added more charcoal, then fully opened the bottom vents to finish off the meat, spuds, and corn.

Messily plated. (I was ready to dig in)

I only sauced the large ones, and had some of the salt/pepper/garlic one too.
Both ways were great, and I plan to apply the KISS method to more of my cooks.

Thanks for stopping by, hope everyone's weekend was great!

 

[Paul Kastner]

Do they dry out? When I cook mine I use a mop.

 

[Jeff Brown (KY)]

I'm with you Bob! I had noticed that a lot of my cooks seemed to be going down hill lately. I figured out that I was just going overboard with the spices trying to be to fancy and drowning out the natural flavors. Went back to KISS and the food is better than ever!

And I'll take a messy plate like that all day long!

 

[John Solak]

Fine looking meal Bob!!! I have gone to the basics most of the time too but instead of just salt I use Lawry's Seasoned salt.

 

[Morgan C.]

Looks super Bob! I like simple too! Seems to work(more time for drinks too!) don't have anything to say about that game yesterday .....

Great looking pork steaks though!

 

[Rolf Jacobsen]

I've said it before....Bob, I like the way you cook.

 

[Geir Widar]

As always, this is great! I would love to eat this!
This simple approach is something I'm more used to than using 10 different spices at once.

A fancy rub and sause is nice to try as well, but it can be smart to try a simple approach now and then.

 

[Ed M.]

Your pork steaks and sides look delicious, Bob!

I like using the KISS method as well.

 

[Mike Coffman]

Fantastic as always Bob!

 

[Jim Lampe]

Wonderful Bob.

the KISS method, huh?
Guess that's the way to go.
I've been doing the MITAN (MakeItToughAsNails) method all my life (and probably into it already for tonight's PORK STEAK cook).

I've noticed one thing since we met Robert.... I'm cookin' more and more like you.
and Lovin' It!

Great Cook!
Great Post!

 

[Chad M.]

Looks fantastic, Bob! Another awesome cook.

 

[Bob Correll]

Thanks a ton for the kind comments!

Do they dry out? When I cook mine I use a mop.

Paul,
Nope, tender and moist.
I think a mop can add flavor, but it doesn't add moisture to meat.

 

[Mike P.]

Bob, It all looks Delicious! I don't think you Can take a bad pic!

 

[Kim Drana]

Great post Bob...photos are excellent too!

 

[Russell McNeely]

Great looking Pork steaks and sides, Bob!!

 

[Jon Des.]

Great cook and pictures. That's a smart approach, too. We often get hung up on sauces and rubs and forget who the star of the show really is.