One week after episode one comes the deuce! Debunking pork myths is what’s grillin’ this week. Plus, Charpie gets hopped up and drops way too many f-bombs in his rant against chicken.
Posts Tagged ‘Pork’
This short film by Joe York profiles Madisonville, Tennessee’s world-renowned bacon and country ham producer Allan Benton.
There are a lot of different burgers – that’s for sure… stacked, stuffed and sexy describe several. But… ever had one with a blast of bratwurst?
This recipe is derived from a Gourmet magazine recipe from the May 2003 issue (Island Pork Tenderloin Salad). We say, screw the salad, let’s get down to business. America!
Here’s another great video from Wegmans Food Markets.
I love how they start by calling out grocery stores that always have parsley next to cilantro in the produce section. Most people can’t tell the difference just by looking, so it’d be nice if they could separate the two by some green onion perhaps.
If you like a Cuban sandwich, you’ll love this stuffed pork chop recipe. Pork chops, ham, pepperoni, provolone, dill pickle and mustard come together and kick you in the taste buds.
Jerk rubs are the epitome of layered flavor! They contain a lot of ingredients and pack a multitude of flavor profiles sure to make your tastebuds jump for joy. Bust out the Red Stripe and try this take on livening up some pork tenderloin!
Adding pesto is an easy and delicious way to liven up any meat, especially those mild in flavor like chicken and pork. Marinate some pork chops in pesto and toss them on the grill for rich basil flavor with a garlic kick. While you’re at it, make a double batch of pesto for pasta later in the week (just don’t reuse the pesto that had raw meat in it)!