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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