spinnin' pork steaks

[Jim Lampe]

set-up the Double-D Burgundy today with the Cajun Bandit rotisserie ring with two one inch pork steaks in a basket.

a few Kingsford coals on each side with a drip pan in the middle for looks. hickory wood for smoke.

the steaks were soaked for three hours or so in WICKERS then seasoned with BLUES HOG RUB and PENZEY'S BBQ3000

i'd say they turned anywhere from 675 to 725 times during the cooking process.
then removed to rest a while. (approximately 80 to 90 minutes at approximately 300ºF)

butternut squash was roasted in the oven while all that was taking place outside
moments later, we sat down to eet.

the steaks were PERFECT, juicy and W0W! I L♥VED'UM! You Would Too!
the squash also killer!

UnBelievable! If you do not have a rotisserie butt have been thinking about adding one, do not delay any longer!
If you HAVE one butt no basket, GET a BASKET!
They are SOOO versitile, it'll blow your mind what you can do with them!
After cookin' chicken legs & thighs in this basket, Liz said, "Pork Steaks!"
I ran this by my buddy in Saint Louis and he said, "BAM!!"
So, BAM!! it is!
AWESOME EETS TONIGHT FOLKS!
and I thank you for visiting! Enjoy your evening!

 

[John Solak]

Fantastic looking steaks!!

 

[Dave O (Alaska)]

gonna have to get a basket

 

[Mike Coffman]

Excellent pork steaks Jim! Will be trying this one out with my basket!

 

[Rolf Jacobsen]

gonna have to get a basket

I'm already on it Dave.

 

[Kim Drana]

Jim..you just keep getting better and better....I have been thinking about the rotisserie for the 22..just have not pulled the trigger yet.

 

[John Osmond]

I know what I am adding to my Christmas List this year.

 

[Bill W. Michigan]

Now I'm thinkin of all the things that I could rotissorize.

 

[Paul Kastner]

Can you say orginal? Now here is a real time first.

 

[Ted M (FatEddy)]

Looks like Dr. Pork Steak has come up with a new prescription.

 

[Mickey]

Marone, Jim! Just had lunch but I'd STILL tear into one of your pork steaks! Love the battery-operated spinner. Dumb question, but I value your opinion: Could you use just one charcoal basket directly underneath (no drip pan). That is, direct heat, but lower temp than used for indirect?

 

[Joe V]

Oh man those pork steaks look good. I have GOT to get a rotisserie and basket!

 

[Ed M.]

Great idea and a fantastic pork steak cook, Jim!

 

[Jim Lampe]

thank you ALL for very nice comments!
Paul, i did not come up with this idea, Sir Robert Correll did this same type of cook last year with FANTASTIC results!
and Mickey, your method may be worth trying! What's the worst that could happen? Burnt pork steaks?

after all, it's only food, not an entire country.

that's the neat thing about grillin... trying different ways to prep dinner...
Mick, if you don't try it, i will

 

[Bob Correll]

No spin about it Jim
Spectacular spinnin pork steak cookin'!

I don't use my roti enough, but man you have me motivated!

 

[Mickey]

Ohhhhhh! I do love a challenge, Jim! I'm just thinking in terms of efficiency - low direct might equal high indirect. It works for chicken on the grates. Spinning pork steaks might get real crispy on the short edges (non-flat side). One big problem for me though: Don't have a rotis basket. Your basket looks perfect - what kind is it? Mojo Criollo chicken thighs in the spinner basket... Mmmmm.

 

[Mike P.]

Jim, That is Awesome! You may have pushed me closer to the land of the Rotiss!

 

[Jim Lampe]

Your basket looks perfect - what kind is it?

Mickey, it is the Fire Magic stainless steel flat rotisserie basket 3618.

 

[Jon Des.]

Good to see these after your allegedly disappointing ones last week. Right back up on the horse.

 

[Mickey]

Mickey, it is the Fire Magic stainless steel flat rotisserie basket 3618.

Thanks, Jim! You're awesome. I gotta get me that basket and work some "magic" myself. Thanks for ALL your inspiration, Brother!