pickle pork steaks


 
Jim Lampe

Jim Lampe

TVWBB 1-Star Olympian
Weber charcoal chimney on fire
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Pork steaks seasoned with Penzey's BBQ3000 on deck
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Seasoned Pork steaks on grill
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Maddie chewing/playing with DUK on bed
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After 50 minutes, pork steaks with Rufus Teague sauce still on grill
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Baby sweet potatoes on Cast Iron Skillet
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Everything, including roasted cauliflower on plate
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and a pickle.

Thanks for visiting
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enjoy your evening
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Looks delish as usual Mr. Lampe. Love the sweet potatoes too. Wow.
Question: I've never cooked a pork steak. I recently bought a two-pack of boneless pork butts, cut them up and put some in the freezer. I cut four steaks off one of them for near future use. It looks like you grill indirect until tender (about 50 minutes I assume), then direct with some sauce. Is this right? Cook until well done and tender... Thanks Jim.
 
Excellent pork steaks and meal Jim! Looks like I need to take more notes on pork steaks from you and Bob!
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Great pictures too!
 
When I read pork steaks, I didn't even need to see who started the thread
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. Looks good a always
 
You sure know how to enjoy The High Life. All looks Excellent. Hope the Pup got a taste of those good pork steaks.
 
looks great! i had to make mine in the oven for tonight.... we had a downpour.

love the pickle lol.... my kids also wouldnt need a reason to add it.
 
I get it now Jim, you're just gherkin our legs
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(moan)

Delectable pork steak dining, as always!

funny, just the other day I said to Jo "wonder how Mad's Duk is holding up"
fine it appears.
 
Jim, those pork steaks look fantastic. I have some in the freezer that I am inspired to defrost and make very soon.
 
Thanks guys (& Becky
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) for your kind remarks
Gary, i learned how to cook these rascals from Bob Correll, and i'm certain they're not as good as his.
I cook'um different ways almost all the time. Mostly, seared for a minute or so each side then indirect until quite tender. That's for steaks about 1 inch thick.
The monster steaks i have , 2+ inches, i'll cook indirect for hours at a low 250º heat.
And yes, i usually sauce'um up.
Again, Bob is the go-to-guy for advice on pork steaks. I still have yet to make them BCtender to cut with a fork.
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The pickle has no meaning other than it being a pickle. I was gonna put it in the middle.
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Bob, DUK has a small hole in the side seam and Mad got to the white innerds butt we saved it in time.

Thanks again folks, greatly appreciated comments!
 
A solid cook Jim! I really need to dial in those steaks...Did a few bout a week back,say what? You missed the post?(well belive me they werent posting material) But they dident really turn out like yours.
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Better luck next time i guess!?

Have a great Weekend Jim,and say hi to the Cat from us!
 
Nice,very nice.You made me so hungry for pork steaks that when we went out to Harry's Meats,I bought two for Sat.
We picked up our Easter Ham also.$3.29/lb.Hope its good! Rick said we could have it double smoked if we wanted but thought it might dry it out to much.
Again nice job Jim.
Chuck.
 
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