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Pork...It's what's for supper...
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what size are they?
season with rub and roast until 155..............
dust with seasoned flour, saute until brown, flambe with brandy and finish in oven. while resting, saute onions, garlic and mushrooms.......deglaze with wine and reduce for sauce.sigpic
it's all good my friend..........
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what size are they?
season with rub and roast until 155..............
or
dust with seasoned flour, saute until brown, flambe with brandy and finish in oven. while resting, saute onions, garlic and mushrooms.......deglaze with wine and reduce for sauce.
sigpic
it's all good my friend..........
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Originally posted by chefrob View Postwhat size are they?
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Originally posted by BYBBQ View PostMaybe cut the pieces into smaller chunks and make Kabobs or maybe wrap cut pieces in bacon and make them like wrapped medallions.
Looks like good eats no matter how you fix them.Craig
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Originally posted by SMOKE FREAK View Post8 chunks that total approx 2.5 lbs. so around 5 oz. each...
Yeah I saw a great lookin pork kabob post over at the WKC...
http://www.smoked-meat.com/forum/showthread.php?t=34696
I posted it over on WKC recently to try too help keep things alive over there...
Anywho, try this recipe. It rocks.Last edited by HawgHeaven; 09-24-2017, 12:20 PM.
Drinks well with others
~ P4 ~
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Originally posted by SMOKE FREAK View Post.
Not to mention the occasional campfire
My --->
Paul
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Originally posted by SMOKE FREAK View Post
They are now swimming happily in the Nekkid Brine...Thanks Rich
Still don't have a clue what I'm gonna do with them
Now..whaddia gonna do with ‘em? Add any flavors err?In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Originally posted by SMOKE FREAK View PostI think I have a crazy-ass plan but I have no idea if it will be worth it
Let us know how it turns out.CUHS Metal Shop Reverse Flow
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Proud Smoked-Meat Member #88
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"All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010
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