Season the pork steaks

• Rub the pork steaks generously with the barbecue seasoning.
• Set them aside while you prepare the rest of the meal.

Boil the potatoes and eggs

• Bring a pot of water to a boil and stir in the chicken bouillon.
• Add the potatoes and the eggs and cook until the potatoes are tender.
• Drain the potatoes and peel and chop the eggs.

Simmer the smoked turkey tails

• Simmer the smoked turkey tails in water to build flavor for the greens and potatoes.
• Keep them going while the potatoes finish.

Make the potato salad dressing

• Whisk the mayonnaise, mustard, salt and vinegar seasoning and black pepper in a bowl.
• Pour the dressing over the warm potatoes and chopped eggs.
• Fold everything together, then refrigerate so the flavors develop.

Sear the pork steaks

• Sear the pork steaks in a hot pan for one minute on each side.
• Transfer each steak to foil, add a dollop of butter and wrap tightly.
• Cook in the air fryer until tender and cooked through.

Start the stove top baked beans

• Cut the bacon into pieces and render it down in a pan, then remove and reserve.
• Add the onion, bell pepper and garlic and saute for three to four minutes.
• Pour in the beer to deglaze the pan.

Finish the baked beans

• Stir in the baked beans, brown sugar, barbecue sauce and the reserved bacon.
• Simmer until hot and slightly thickened, less than fifteen minutes.

Cook the collard greens

• Simmer the chopped collard greens with the smoked turkey tails and a little salt until tender.
• Season to taste and keep warm.

Bake the corn bread muffins

• Mix the cornmeal, flour, baking powder and salt in a bowl.
• Whisk in the milk, eggs and vegetable oil to make a smooth batter.
• Divide into a greased muffin pan and bake at 200 °C until golden.

Plate and serve

• Lay down the collard greens, then add the pork steaks, baked beans and potato salad.
• Serve with the warm corn bread muffins.