Salttaters & pork steaks

[Jim Lampe]

EVOO'd russets covered in kosher, wrapped in foil

one pound plus pork steaks rubbed with BBQ3000 and Galena

low heat, indirect for 120 minutes, hickory wood for smoke

the taters too

served up with green beans and those salted taters drenched with Wisconsin butter AND sour creme

Happy Weekend Folks!
Thanks for stoppin' by!

 

[Tony R]

Jim you did it again... A Perfect meal.. Are you drinking some whiskey?

 

[Jim Lampe]

Thank you Tony

Are you drinking some whiskey?

añejo rhum

 

[Tony R]

Thank you Tony añejo rhum

Very Nice!!!
I'm getting ready for some patron.

 

[Morgan C.]

Awesome as always Jim...great pictures and you are the king of action shots!!

 

[Wolgast]

That is some HUGE steaks! Looks abosuletly Perfect.

 

[JimK]

Beautiful meal Jim! Those PS's are killer!

 

[Mike Coffman]

Another perfect cook Jim! I have been doing my pork steaks
on the smoker, but want to try it on the Performer. What temp
do you normally shoot for on the grill? I usually low n slow on
the smoker at around 250.

 

[S Riddell]

Love the colour on those pork steaks Jim. If I ever see them at the butcher here, I'm picking up as many as they have and trying to duplicate your methods

 

[Gene Brownson]

Man I could eat that plate for breakfast right now. Looks good Jim!

 

[Mike Cosgrove]

The salt taters are great, must go perfect with PS.

 

[Tim McCann]

Well done Mr. Lampe.

 

[Alan F]

Nice Jim, what does the salt on the potatoes do?

 

[Paul Kastner]

Mighty fine looking pork steaks and potatoes.

 

[Frank H]

Nice Jim, what does the salt on the potatoes do?

According to Saveur magazine
Salt baking is a technique often applied to fish, but it works with potatoes as well. The salt seals in steam, infusing the spuds with subtle flavor and rendering them tender, with crunchy bits of salt on the skin.

 

[Dave Braxmaier]

That is some good stuff pork steak is always a big hit at the campground with some bbq sauce on it .................

 

[Jim Lampe]

thanks everyone
and thanks Frank for answering Allen's question, could not have stated it better.

 

[Bob Mann]

That looks just great Jim!

 

[Bob Correll]

Must grow them piggies Big in Wisconsin!

The color on your steaks is/was killer!
And your platefull is/was outstanding!
Wish I was/were there when this all happened!

 

[Brad Olson]

Those are some fine steaks, Jim...I love the crispy fat on the edges!