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Old 03-21-2009, 09:15 AM   #11
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Yeah - assuming I'm on the same page as Uncle Bob ... the "pepper" you add with the onion and celery is a green bell pepper. In Cajun/Creole cooking this is called the trinity (not the holy trinity as some people want to calll it - it's just the trinity).

I agree with UB - better to have too much gravy than not enough - you really want to have enough to serve over your rice. I would definately go with rice rather than mashed potatoes. It is such a classic combo with smotherd pork steak made this way.
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Old 03-21-2009, 10:06 AM   #12
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Same Page my friend...Green bell pepper it is...Rice is always my first choice too....
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Old 03-21-2009, 01:50 PM   #13
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thanks again, Uncle Bob. I'll let you know how I do.
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Old 03-21-2009, 02:14 PM   #14
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One more tip....Don't be surprised if toward the end of cooking you see a lot of fat (oil) on the surface...This is to be expected somewhat due to the oil (fat) in the roux and the fat rendering out of the pork steaks...Just skim it off with a spoon to remove as much as possible...Make sure you trim the pork steaks of any fat you see on the edges before you start...This will help a lot....

Have Fun and Enjoy!
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Old 03-22-2009, 09:45 AM   #15
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Uncle Bob, the pork shoulder steaks were a big hit. It sure helped having a master chef in my corner. Thanks for the step by step instructions. All your help was definitly appreciated.
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Old 03-22-2009, 10:51 AM   #16
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Congratulations!!! You did a great job!!! Bravo!!!
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