Posted on 09/09/2010 2:59:49 PM PDT by combat_boots
Mmmmm...we call them Flaming Turds where I live and they are good.
The Iatola Bacon Rolla!
http://www.bbqaddicts.com/blog/recipes/bacon-explosion/
Put your cardiologist on speed dial and check this out:
http://www.bbqaddicts.com/blog/recipes/bacon-explosion/
Don’t have a smiker, but I did see that “dinner impossible” guy make one from a metal trash can, upside down, paper starter % charcoal. For a longshoremen dinner.
Dang, you beat me by 17 seconds :>)
Oops. &, not %
That kinda kills my appetite ... :(
This is a link to some great sounding recipes, granted they are not necessarily for 9/11, but there’s a fair amount of pork in many of the ingredient lists.
enjoy.
Most of my friends, relatives, and acquaintances who I've told about Free Republic had never heard of it until I told them about it. I guess they don't do many searches. Most people are quite uninformed.
Roast Koran Flambe a la Gainesville was what I was looking forward to.....
Grilled Lemon Herb Pork Chops
I like thick cut pork chops, an inch and a half thick should do it. Don’t cook them beyond medium rare or they’ll start to dry out. A temperature probe is your friend, 130 degrees is nice, you can always throw one back on the grill for your anti-culinary mother in law.
Ingredients
* 1/4 cup lemon juice
* 2 tablespoons vegetable oil
* 4 cloves garlic, minced
* 1 teaspoon salt
* 1/4 teaspoon dried oregano
* 1/4 teaspoon pepper
* 6 boneless pork loin chops
Directions
1. In a large resealable bag, combine lemon juice, oil, garlic, salt, oregano, and pepper. Place chops in bag, seal, and refrigerate 2 hours or overnight. Turn bag frequently to distribute marinade.
2. Preheat an outdoor grill for high heat. Remove chops from bag, and transfer remaining marinade to a saucepan. Bring marinade to a boil, remove from heat, and set aside.
3. Lightly oil the grill grate. Grill pork chops for 5 to 7 minutes per side, basting frequently with boiled marinade, until done.
Accompany with the potatoes of your choice, summer squash sauteed with chopped onion and red pepper, and sliced ripe tomatoes with cubed mozzarella and fresh basil. Add a bottle of Edna Valley Paragon Vineyard Syrah or a Bavarian dark beer and accept all compliments with modest but appreciative grace. Speaking of grace, don’t forget to offer an appropriate blessing.
The 9/11 Cookout
Did you mean to say "Sheik Salad"?
“Last 9-11 Cookout at Walter Reed” (to be in 2010)
http://unitedconservatives.blogspot.com/2010/08/last-9-11-cookout-at-walter-reed.html
See, folks? It’s for the troops.
Tea-Marinated Pork Chops
Chef Tara Thomas shows how to use tea as a flavoring for food. It’s less expensive than most spices and can be used in marinades, sauces, water that is to be used for poaching and even desserts!
Tea Marinade
2 cups water
2 Tbs. tea or 2 tea bags
1 Tbs. lemon juice
Preparation:
Steep tea in boiling water to desired strength, then strain or remove tea bags. Add lemon juice to the tea. Cool the liquid to room temperature, then use a marinade for pork chops, chicken or white fish. Marinate for at least 30 minutes.
Apple Cider Marinated Pork Spare Ribs
Recipe courtesy Emeril Lagasse, 2005
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