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Post by Deleted on Nov 9, 2012 18:26:33 GMT -5
OK, so 2nite we play Doctor !!! No, not the fony baloney type like that willie.....Nope, I'm talkin about doctoring up some CANNED FOOD (Yikes!) thats tastes O-KAAAY and make it next-level yummy goodness !!!! SOOOOO, tonight I start the project off with a huge can of:  Next, I took some andoulle sausage and grilled it most of the way done and then sliced it   Now, in a teflon pan, I made a classic Mirepoix and then added chopped garlic, porto mushrooms and a few small sliced tomatoes  I combined all ingredients and then threw in a can of white chunk chicken, a can of cream of chicken soup and a box of Chicken broth. Basically, I have enuff to feed 10 people   I let it come to a small boil for about 15 minutes (the real magic will happen when it sets up in the fridge tonight) and added a side of penis butter on crackers for additional texture and some cracked pepper on top   It tastes great, there is plenty of it and it will be even better tomorrow ...Done deal |
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Post by Deleted on Nov 9, 2012 21:18:24 GMT -5
Penis butter HAW HAW!!
I knew you were a ...
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Post by Deleted on Nov 10, 2012 9:36:09 GMT -5
I think I will goto store and buy center-cut chops/ marinate in cider and cook on smoker with smash tatorz and corn/ cobb .... Yes....I will do that and post fotos to show pride and masculinity |
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Post by cyberobb99 on Nov 10, 2012 10:26:39 GMT -5
I think I will goto store and buy center-cut chops/ marinate in cider and cook on smoker with smash tatorz and corn/ cobb .... Yes....I will do that and post fotos to show pride and masculinity Here's a suggestion for the corn. Shuck, wash and dry the corn. melt some butter, brush it on the corn and salt the ears. Grill them until the kernels change color and no longer have a milky appearance. Your corn will have a nice smoky flavor to go with your pork. |
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Post by Deleted on Nov 10, 2012 10:39:43 GMT -5
'61, you must be a Cajun, oui?
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Post by Deleted on Nov 10, 2012 12:00:24 GMT -5
Here's a suggestion for the corn. Shuck, wash and dry the corn. melt some butter, brush it on the corn and salt the ears. Grill them until the kernels change color and no longer have a milky appearance. Your corn will have a nice smoky flavor to go with your pork. THANX !!! ...and no, Willie...Not Cajun....   |
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Post by Deleted on Nov 10, 2012 12:02:38 GMT -5
Pork suits you porky.
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Post by Deleted on Nov 10, 2012 17:10:17 GMT -5
fuckoff Now, it's time to apply the magic fingers that ONLY charcoal and smoking chips can provide .... 1 1/2 hours from now, it will be time to eat     MUTT RULES !!!!!! |
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Post by Deleted on Nov 10, 2012 18:36:24 GMT -5
...And HERE is the final product !!! AWESOME !!!! Juicey, Tasty !!!!  ...and here minus the corn  |
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Post by Deleted on Nov 10, 2012 19:14:10 GMT -5
Paper plates must be a redneck thing, y'all.
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Post by Deleted on Nov 10, 2012 20:38:43 GMT -5
Damn, I'm hungry again.
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Post by cyberobb99 on Nov 10, 2012 21:55:28 GMT -5
One other thing.... do a search in your home area for any grocer that sells Prairie Fresh Prime whole boneless pork loins. They cost a little more than the average
pork loin does, but their marbling far surpasses the stuff you normally get. Let me ask...look at the pictures of those boneless pork chops. All the fat is on the outer rim. Do you see any marbling? No, of course not. Because that's "the other white meat"....the low fat "lean" kind. Prairie Fresh even sells that kind. But if you can find their "Prime" line, you'll see lots of obvious marbling...and it makes a huge difference in flavor, moisture and tenderness.
If you really want to make a quantum leap in the quality of the pork you eat, look for a local dealer in Berkshire pork. The average pig is raised it's whole life in a commercial barn. Berkshires live in pastures...and eat better diets. My favorites come from Eastern Virginia and are raised on Virginia Peanuts. Wow! Great stuff.
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Post by Deleted on Nov 10, 2012 22:10:13 GMT -5
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Post by Deleted on Nov 10, 2012 22:27:34 GMT -5
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Post by Deleted on Nov 10, 2012 22:42:23 GMT -5
One other thing.... do a search in your home area for any grocer that sells Prairie Fresh Prime whole boneless pork loins. They cost a little more than the average pork loin does, but their marbling far surpasses the stuff you normally get. Let me ask...look at the pictures of those boneless pork chops. All the fat is on the outer rim. Do you see any marbling? No, of course not. Because that's "the other white meat"....the low fat "lean" kind. Prairie Fresh even sells that kind. But if you can find their "Prime" line, you'll see lots of obvious marbling...and it makes a huge difference in flavor, moisture and tenderness. If you really want to make a quantum leap in the quality of the pork you eat, look for a local dealer in Berkshire pork. The average pig is raised it's whole life in a commercial barn. Berkshires live in pastures...and eat better diets. My favorites come from Eastern Virginia and are raised on Virginia Peanuts. Wow! Great stuff. Wow !! I didn't know any of that !!!! Thanx for the heads-up !!! ......NOW, I got me a NEW adventure to take !!!! YES !! |
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