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[lavagirl669]

Originally posted by: Orsorum

Originally posted by: lavagirl669
I use this for Pork Chops-simple and inexpensive

sprinkle on granulated beef bouillioun
pepper
and some soy sauce if you have it

lay out in a baking pan

add 1 can of Campbell's Cream of Mushroom soup mixed with 1/2 cup water
and a can of mushroom's or fresh is fine too.

smother the meat with that and bake at 325 for about 45 minutes....

tender and yummy!

Would cream of chicken work?

yes, that would probably work great too....try it with the mushroom one though....awesome!

 

[IAteYourMother]

Prove your manhood and eat it raw.

 

[Ulfwald]

Soak pork loin in mix of 2 can os beer, and equal ammount of apple cider vinegar, and apple juice for 24 hours.

Next day

1 oak log, 1 pecan log, 1 apple log, and 1 hickory log.

Place all logs in Brinkman Pro Pit Smoker, let smoker get to about 250 degrees F.

Place porkloin in center of smoker and let sit for about 8 hours.

This procedure also works for Ribs, pork roast, boston butt, and pork chops. How ever, I smoke the ribs for about 12-16 hours.

 

[Alex]

robert rodriguez has an awesome recepie in the extra features of once upon a time in mexico... forget what its called... oh wait, its "cerdo pibil" DO IT!!

 

[Orsorum]

Originally posted by: Ulfwald
Soak pork loin in mix of 2 can os beer, and equal ammount of apple cider vinegar, and apple juice for 24 hours.

Next day

1 oak log, 1 pecan log, 1 apple log, and 1 hickory log.

Place all logs in Brinkman Pro Pit Smoker, let smoker get to about 250 degrees F.

Place porkloin in center of smoker and let sit for about 8 hours.

This procedure also works for Ribs, pork roast, boston butt, and pork chops. How ever, I smoke the ribs for about 12-16 hours.

OMG that sounds goooood. I don't have a smoker though.

 

[Ulfwald]

Oh yeah, add logs as needed to maintain 250 degree temp for right amount of time