Memorial Day Pork Steaks

[Jim Lampe]

Marinated overnight two rather large pork steaks in this clone
Cored a 2 inch hole in a red cabbage then stuffed it with a gaaaaalic, onion powder and pepper mixture.

added a few small Yukons & tossed it all on the 22"WSM with apple + hickory wood for smoke flavour.
After 1½ hours, the steaks were flipped.

yeah, these pork steaks were 1½" thin

after another hour the pork was Maulled

decided it was time to remove the taters....

and the cabbage....

 

[Jim Lampe]

...to lower the cookin' rack to just above the hot coal...

char up a bit of the great sauce and firm up the meat possibly...?

anyway, it was over the coal a few minutes before plating dinner.
the pork was soo tender, twisting a fork in it was quite easy...

and there was soo much pork, even this fat ol' boy did not finish it...
will make a great breakfast tomorrow at work

Thank you all for stoppin' by, hope your Memorial Day was special!

...............................

 

[Mike Willis]

Looks like a great Memorial Day dinner Jim! Great pictures as always!

 

[Tony R]

I like when you do those monster pork steaks.
Like I said before I get happy when I see the pork steaks and then get a little sad because I can't have any.

 

[Mike Coffman]

Awesome cook again Jim!

 

[Tim McCann]

With pork like that who needs beef!

 

[Gary H. NJ]

It's like a Rembrandt still life painting. Woohoo, glad it was a good day for you Jim.

 

[Alan F]

You're always giving us great ideas jim. I need to try the cabbage.

 

[Paul Kastner]

Ahh Maulls the BBQ sauce that made St. Louis famous.

 

[NeilH]

Nice again Jim. Love it all!!

 

[John Solak]

Very nice!!! I feels like you cooked a whole pig this weekend Jim!!

 

[Bobby P]

Well done Jim, well done.

 

[Ronnie Ashlock]

Just when I think I'm getting the hang of things, Jim comes in to drop a bomb and I realize I know nothing! How awesome was that meal, Mr. Lampe? You are the master.

 

[Glenn Baumgarth]

Very nice Jim!! Headed back to St. Louis in a couple of weeks and Maulls is on my list of things to bring back to the desert.

 

[Kim Drana]

Great looking meal!

 

[Andy Beers]

One of the best

 

[Bob Correll]

Way to Maull those monsters Jim!
And the purple volcano looks super too!

maybe next time I'll send one of these:

 

[Nick_U]

Great looking cook Jim, How do you core the cabbage? could I do it with just a knife or is something similar but way larger to a apple corer used?

 

[Jim Lampe]

Thank you all for your very nice words, I appreciate them all

I like when you do those monster pork steaks.
Like I said before I get happy when I see the pork steaks and then get a little sad because I can't have any.

Tony, buy a butt and ask your butcher to cut into one-inch thick slabs.... waalaa! Pork Steaks!

Just when I think I'm getting the hang of things, Jim comes in to drop a bomb and I realize I know nothing!

Ronnie, that's BS YOU can do exactly what i'm doing only BETTER! I know, I've seen it!

...Maulls is on my list of things to bring back to the desert.

Glenn, you KNOW Maull's is GreatStuff, I needn't say more

How do you core the cabbage? could I do it with just a knife or is something similar but way larger to a apple corer used?

Nick, I use a pairing knife, just start by cutting a centering circle and continue down, removing the cabbage... once you get about an inch down, the circles start getting all cut up (save this stuff for a salad, great stuff!).
Then continue cutting in a circle and cross-cut to remove the bits of c'bage... as a filler, use soften (not melted) BUTTER [preferably WISCONSIN butter], NOT MARGERINE. mixed with gaaaaalic & onion powders and pepper or whatever your heart and tummy desires.
Try using an apple corer, I do not have one. I actually saw someone on another BBQ website use a door hole saw with a drill to bore the hole...

 

[Nick_U]

Thanks Jim, Going to have to give it a try. I don't have an apple corer either but I feel like I'm handy enough with a knife to give it a go. Looks really tasty!