Swine Steaks & GPS

[Bob Correll]

Indirect smoked pork steaks for about 1.5 hrs using a wood mix of apple and hickory.

Then started prep on the GPS.
My ad-lib version of German Potato Salad.
A little of my bacon on the sizzle.

Par-boiled reds and onions.

Flour dusting.

Cider vinegar, sugar, salt, and pepper poured on.

A little more cooking down of the mix.

Steaks's at the finish line with KC MP sauce.

Here's my plate.

Fork tender pork, nice and gooey sweet/sour 'potato salad' and corn made for a fine dining experience.

Thanks for the visit, hope you all got a little smoke in your eyes this past weekend!

 

[Don Cash]

Love it all!!

 

[Jim H.]

Excellent cook, Bob!

One problem - I didn't get a plate.

 

[Wolgast]

Another Dinner i would be proud to taste/enjoy! Fantastic pics of quality eats...That GPS sounds interesting.

 

[Gary H. NJ]

Then started prep on the GPS.
My ad-lib version of German Potato Salad.

But of course.

Great grub Bob.

 

[Mike Coffman]

Excellent once again Bob! It sure would be tempting to move back to the midwest so I could be closer to two of my favorite "Masters"!

 

[Jim Lampe]

Robert, you know i'll (probably) pass on the German style tater salad, butt YOUR pork steaks are ART!
Ya Gotta Have A Smile On With Every Bite!!
Great Cookin' Buddy!
You make it look easier than EETING! And That, My Friend, Comes REAL Easy To Me

 

[Mark Skeet]

Love the GPS. I'm going to give your method a try. Pork steaks look good too.

 

[John Solak]

Everything looks great! I don't think I have ever tried German potato salad before.

 

[Jon Des.]

Great post Bob! I never realized what all was involved with GPS either, but I guess I need to try it.