Saturday, June 27, 2009
Monday, June 22, 2009
To go with, I breaded some thin pork chops and did a quick fry in the same skillet until they were golden brown. Probably 3 minutes a side.
With the fat left in the skillet, I made a roux and then poured in some milk, salt and pepper (with a dash of cayenne and garlic powder) to make a cream gravy.
Good dinner. The leftover pork chops were great on a bakery bun with a bit of mayo!
Saturday, June 13, 2009
We began with a pork roast with a rub. This was on the longest -- about 8 hours and was used for sandwiches. We poured a bit of Sweet Baby Rays on top.
The chicken was the best. It was on for about 4 hours and was coated in a jerk seasoning. I used the leftovers in enchiladas. The breast meat was so juicy it was unbelievable...I've never seen it like that before.
And then some beef. Again we used the chipolte marinade. This was just a cheap piece of some type of roast. Should have taken it off earlier - it was still good but not my favorite.