PigSteaks in Maulls

[Jim Lampe]

a little cold outside for yesterday's dinner...

two nice one-inch fat pork steaks seasoned with Tasty Licks Original BBQ rub

set the Weber 26" OTG grill's dome temp to 275º, drip pan beneath the pork... set the timer to check on them at 1 hour

meanwhile, I got out two chuck eyes out for tonight's dinner and poured a little Jack over them...
they're swim in that over night.

back to the pig meat...
after 90 minutes, I placed the steaks in a foil pan & poured Maull's all over them.
foiled the top and back on the grill high direct to finish cooking.

while all that was going on, small sweet potatoes were skilleted...

more cauliflower was roasted...

...as the outside temps were dropping...

after another 45 minutes, I removed the pig steaks from the grill...

plated everything then drowned the pork with more of that wonderful Maull's sauce over the steaks

That was my dinner last night & it was AWESOME!
Thanks for your time!!

 

[Rich Dahl]

Very nice Jim looks great! Great pictures too! Those chuck eyes got my attention with the JD. Picked up a couple more and was planning my next cook.....think I got the plan now.

 

[James Lake]

Great looking cook Jim, it has got to warm up sometime! When you do your skillet tatters do you do them on the grill or in the oven? I hope I'm not offending you.

 

[Tim McCann]

Awesome cook Jim!

 

[Mike Isaacson]

Jim, steaks look as good as usual... Keep'em coming!

 

[Bill Schultz]

That's one h@ll of a meal my friend, those steaks look heavenly

 

[S.Six]

Jim you never disappoint! Outstanding cook!

 

[Tony R]

That's some cold weather to be grilling in....

The plated pic looks delicious!

 

[John Solak]

Excellent looking meal but I don't know what looks better those steaks or the sides

 

[Brian Dahl]

I'm a little jealous of the chuck eyes sippin' JD... I'm a little more jealous of the "spices an' s**t" that I never see out here... I'm most jealous of the plated meal: great job, good friend...I'm not jealous at all of 3 degrees F!

 

[Morgan C.]

Freezing cold in Wisconsin but damn hot cooking coming out of the PIGvillion!! Nice work Jim!!

 

[Jeff GB]

One heck of a pork steak cook! You sure have opened my West Coast eyes to PORK at another level of goodness!

 

[James N]

Great looking steak's o pork Jim & roasted cauliflower is right up there as one of my fav's.

 

[Mike Coffman]

Fantastic pork steaks and sides Jim!

 

[Gary S]

You always do up a great plate Jim.

 

[Paul Kastner]

I know I am such a homer but that Maull's looks fantastic.

 

[russ olin]

Great looking bark on those pig steaks Jim. As I keep saying you are the prince of pork. By the way, what is Mauls that you use all the time? A bbq sauce or what? Just wondering, never have seen it in our area.

 

[Bob Mann]

That looks great Jim!

 

[Jim Lampe]

Thanks guys

When you do your skillet tatters do you do them on the grill or in the oven? I hope I'm not offending you.

James, how could you offend me? No way! I use the oven 90% of the time.

By the way, what is Mauls that you use all the time? A bbq sauce or what? Just wondering, never have seen it in our area.

Russ, this link → Maull's sauce takes you to Maull's website... it's GREAT sauce available in Missouri

 

[Bob Correll]

Maybe the coldest pork steak cook on record!
And for the record, those were some mighty fine pigsteaks Jim, way to Maull 'em!