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Campfire Regular
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Campfire Regular
Joined: Dec 2013
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Joined: Jan 2005
Posts: 11,326
Campfire Outfitter
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Campfire Outfitter
Joined: Jan 2005
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I have never heard of banana juice, had to Google that one.
I may not be smart but I can lift heavy objects
I have a shotgun so I have no need for a 30-06.....
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Joined: Apr 2011
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Campfire Ranger
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Campfire Ranger
Joined: Apr 2011
Posts: 15,314 Likes: 2 |
I am going to have to try them. Those look great.
Semper Fi
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Joined: Dec 2003
Posts: 86,261 Likes: 25
Campfire Oracle
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Campfire Oracle
Joined: Dec 2003
Posts: 86,261 Likes: 25 |
Could not understand that. What language was that?
If you take the time it takes, it takes less time.
--Pat Parelli
American by birth; Alaskan by choice.
--ironbender
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Joined: Jun 2004
Posts: 44,863 Likes: 4
Campfire 'Bwana
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Campfire 'Bwana
Joined: Jun 2004
Posts: 44,863 Likes: 4 |
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Joined: Dec 2003
Posts: 86,261 Likes: 25
Campfire Oracle
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Campfire Oracle
Joined: Dec 2003
Posts: 86,261 Likes: 25 |
If you take the time it takes, it takes less time.
--Pat Parelli
American by birth; Alaskan by choice.
--ironbender
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Joined: Nov 2013
Posts: 3,788
Campfire Tracker
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Campfire Tracker
Joined: Nov 2013
Posts: 3,788 |
I put some in the juice this morning, gonna get them out tonight, hit them with some seasoning and throw them on the grill.
Looking forward to trying them
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Joined: Jan 2008
Posts: 17,314 Likes: 1
Campfire Ranger
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OP
Campfire Ranger
Joined: Jan 2008
Posts: 17,314 Likes: 1 |
Screw you! I'm voting for Trump again!
Ecc 10:2
The heart of the wise inclines to the right, but that of a fool to the 24HCF.
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Joined: Nov 2013
Posts: 3,788
Campfire Tracker
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Campfire Tracker
Joined: Nov 2013
Posts: 3,788 |
Pulled them out of the soak and hit them with Lawrys and pepper then on the grill, hot enough to char the fat.
We really liked them and will be doing them again. Next time I'll soak those chops overnight for a little more flavor.
Thanks Hig and the Cali poachers!
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Joined: Jan 2008
Posts: 17,314 Likes: 1
Campfire Ranger
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OP
Campfire Ranger
Joined: Jan 2008
Posts: 17,314 Likes: 1 |
My daughter told me once at about 11 years old, "Dad, the burnt part is the best!"
When I was a kid we were scared of anything burnt especially if Dad cooked it! LOL
Glad you liked em.
Screw you! I'm voting for Trump again!
Ecc 10:2
The heart of the wise inclines to the right, but that of a fool to the 24HCF.
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Joined: Nov 2013
Posts: 3,788
Campfire Tracker
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Campfire Tracker
Joined: Nov 2013
Posts: 3,788 |
My son shys away from the charred fat. I don't mind, more for me!
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Joined: Jan 2010
Posts: 1,897 Likes: 2
Campfire Regular
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Campfire Regular
Joined: Jan 2010
Posts: 1,897 Likes: 2 |
I gave this a try. Soaked the pork in the juice for two days before cooking. Frankly, neither my wife nor I can taste anything spectacular about them as to flavor. Did nothing to tenderize, either, but recipe did not claim to tenderize. We both agreed that giving them a good dusting with Tony Chachere's Creole Seasoning before cooking would have been much better than the juice marinade. Hey, everybody has their own tastes. Just our opinion. YMMV.
"...why, land is the only thing in the world worth working for, worth fighting for, worth dying for,... because it is the only thing that lasts."
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Joined: Jan 2008
Posts: 17,314 Likes: 1
Campfire Ranger
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OP
Campfire Ranger
Joined: Jan 2008
Posts: 17,314 Likes: 1 |
A Texan that thinks Tony Chacheres is the best seasoning known to mankind?
Never would have saw that coming! LOL
Screw you! I'm voting for Trump again!
Ecc 10:2
The heart of the wise inclines to the right, but that of a fool to the 24HCF.
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Joined: Jul 2005
Posts: 23,506
Campfire Ranger
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Campfire Ranger
Joined: Jul 2005
Posts: 23,506 |
A Texan that thinks Tony Chacheres is the best seasoning known to mankind?
Never would have saw that coming! LOL Please refer to us as Pards thanks
Then STFU. The rest of your statement is superflous bullshit with no real bearing on this discussion other than to massage your own ego. Suckin' on my titties like you wanted me.
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Joined: Nov 2011
Posts: 2,413
Campfire Regular
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Campfire Regular
Joined: Nov 2011
Posts: 2,413 |
The marinade with brown sugar added is what is typically used by restaurants that have items named Hawaii or luau on their menu. Think Hawaii chicken or ribeye or kebabs. Usually the time spent in the marinade is 5 to 7 days. The sugar in the marinade caramelizes on the grill which causes the burnt parts. The food is not actually burnt. The acid from the orange and pineapple juices tenderizes the meat and adds flavor. The Hawaii chicken and ribeye dishes were always in the top 5 best sellers of the restaurants I managed.
SCI Life Member
DAV Life Member
NRA Life Member
North American Hunt Club Life Member
Your true character shows in your conduct
You cannot solve a problem at the same level of awareness that created it - Einstein
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Joined: Feb 2013
Posts: 21,807 Likes: 8
Campfire Ranger
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Campfire Ranger
Joined: Feb 2013
Posts: 21,807 Likes: 8 |
Did peach preserves and sweet relish on some baked chops just last night...
Nice sweet meat...
If you are not actively engaging EVERY enemy you encounter... you are allowing another to fight for you... and that is cowardice... plain and simple.
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