Jim Lampe
TVWBB 1-Star Olympian
Bob Correll made pork steaks Sunday, so I did...soaked TOO 1 inch thick pork steaks in WICKER'S for 5 hours or so
I "grilled" these indirect for three hours at a 26"OTG dome temp of 245ºF.
By The Way, they were also seasoned with PIGRUB from Jacob's Meats in Appleton Wisconsin
after those thr3e hours, I placed them in a tossable foil pan & dumped MAULL'S bbq sauce all over them.
foiled the foil pan then in the oven at 350ºF for 30 minutes or so...
afterwards, served up with PackerLossTears and delicious PattyPan squash with skillet baked potatoes.
some of the BESTDAGGUM pork steaks you'll EVER eet!
(if I do say so all by myself! )
Thanks for your time!
+ Thanks to Bob Correll
for the years of inspiration and determination on the FAMOUS PS!
(I KNOW YOU'RE WATCHING BOB)
I "grilled" these indirect for three hours at a 26"OTG dome temp of 245ºF.
By The Way, they were also seasoned with PIGRUB from Jacob's Meats in Appleton Wisconsin
after those thr3e hours, I placed them in a tossable foil pan & dumped MAULL'S bbq sauce all over them.
foiled the foil pan then in the oven at 350ºF for 30 minutes or so...
afterwards, served up with PackerLossTears and delicious PattyPan squash with skillet baked potatoes.
some of the BESTDAGGUM pork steaks you'll EVER eet!

Thanks for your time!
+ Thanks to Bob Correll

(I KNOW YOU'RE WATCHING BOB)