PS & SP and a lot of BS

[Jim Lampe]

PORK STEAKS marinated in (yes, again) Wicker's...

then seasoned with Blues Hog Rub...

and using the Redhead three-wheeler equipped with the smoker plate (once again)...

...got apple and hickory wood (AGAIN!) for smoke... A&H is very quickly becoming my "GOTO" wood.
set the temps at 225 to 250ºF through the entire two hour cook...

while all this was happening, naked SWEET POTATOES were roasting in the oven
along with California Peppered BRUSSEL SPROUTS...
After the two hour cruise, the steaks were removed from the grill/smoker....

...and plated with the SP and the BS.

grated fresh Parmigiano-Reggiano on the BS.

Pork Steaks.
In my opinion, BEST cooked LOW and S L O W for ideal results.
No BS here.
Don't believe me?!
Swing by in another three-four weeks when i cook'em again... your first hand testimonial

Thank you for visiting!

 

[Ted M (FatEddy)]

Another awesome Pork Steak cook! Do you own stock in Wickers?

 

[John Solak]

Some fine looking Pork steaks and sides!!!

 

[Tony R]

I love pork steaks...

 

[Morgan C.]

BS or not looks super Jim...never get tired of looking at them pork steaks! Your the true master!

 

[Jon Des.]

Gl ps, sp & bs, jl!

 

[DaleW]

Like you did Jim, I'm gonna keep after the pork steaks until they look and taste as good as yours!

 

[Mike Coffman]

Fantastic meal again Jim and that's no BS!

 

[Wolgast]

Looks really good Jim! I would down anything on that plate.

 

[Gene Brownson]

Jim, I'd love to swing by We have two in the freezer with a CR. I told Dale I think I'm going to be busy this weekend......and I will. Breaking out the Wicker's!

 

[Kim Drana]

This is definitely a Jim Signature plate! CHOPS!

 

[Geir Widar]

Mr. Lampe, I think I have used every positive word I know in english trying to descrobe your cooks. I'll have to restort to "nice try" to come up with something new.

 

[Timothy Hoffman]

Yes, the magic of pork steaks. You can tell George Washington wasn't into BBQ or he would have chopped down an apple tree instead of that cherry tree!

 

[Sean H]

I really love the look of those pork steaks, Jim (no surprise there).

When you say "low and slow," how low and how slow? And what texture are you looking for when they're done?

 

[Andy Beers]

Looks great to me

 

[Jim McKelvey]

Jim - You own pork steaks...looks fantastic!

 

[Paul Kastner]

Jim that is a a great pork steak cook.

 

[Frank H]

I have never had a pork steak.
But those look smashing!

 

[Jim Lampe]

thanks for your nice words

Ted, i do not have stock in Wicker's... tho' I should

Sean, i cooked these at less than 250ºF in the kettle and they were on for two hours or so...
i just took my pigtail and poked the steak and felt like they were done.
these were not seared, from start to finish, they were cooked indirect.

Geir, i'll listen to you in Norwegian
Geir, vil jeg lytte til deg på norsk

 

[Ed M.]

You are the pork steak master, Jim! I gotta give them a try again soon. The taters and sprouts look delish as well.