Pork n Ritz

Pork again is a very good type of meat to cook and it takes the flavor of anything you put on it very well. We found a similar recipe online and of course we modified it to fit our likes and needs.Spice up your pork chops (bone or no bone) with 3 easy steps. Egg, Crackers and Bake.

PORK LOIN

As we all know if you are able to save money somehow we will always try it. We go to our local Wholesale Warehouse store (BJ or Sams) and they always have whole pork loins for about $20. Now from this pork loin if you cut it about 1/4 of inch slices you will get about about 40 or 50 pieces. **TIP** separate them into "family friendly" portion and freeze them in individual Ziplock bags and defrost as need be you. Will save money because it is always better to buy in bulk. For our recipe today I took one of our family friendly bags and used it for dinner.

8 pieces pork chop 1/4 inch

4 cups Ritz crackers

6 eggs

1 teaspoon Salt

1 teaspoon Pepper

1 teaspoon Garlic powder

1 Can Chicken Gravy(optional)

Start with preheating your oven to 350 degrees. In a bowl crush up the Ritz crackers until you get a consistency you enjoy. Place the crackers in a plate to use as a dry coat. On another bowl, mix eggs, salt, pepper and garlic powder and use this as a liquid coating. Line a cooking sheet with aluminum foil and spray cooking spray. Set up your station so you may easily take your pork from the liquid to the dry then to your cooking sheet. Don't be afraid to get dirty when you transfer the pork chop from liquid to the dry pat down the coating as this will help in the cooking process. Once you transfer all you chops to your cooking sheet drizzle the top of the coated chops with oil(this helps the coating not dry out in the cooking).

Place cooking sheet in oven for 15 to 20 minutes do not let your coating burn. As I stated before the optional part to this dish is heating up a can of chicken gravy and serving the chops with the gravy over them.

Thank you for taking your time to read this. If you have any comments please post them. Questions, suggestions, hate mail, fan mail or anything you can write to me CookingMyBrain@hotmail.com.

See you later

Leo

Brontosaurus Ribs

 

As long as it is not raining, our first choice in dinning will always be BBQ MEAT!!!. In my last blog I went over the whole Asado but today we will focus on ribs.....better put, THE BEEF RIB. I am a firm believer thicker the better, as you will not overcook them as easy and they will stay juicy.

BEEF RIBS

I'll be making one of my favorite foods to eat BEEF RIBS! When you go to your local butcher shop ask for a whole uncut piece of beef ribs. Just ask for the ribs to be cut thru the bone, so you will have the piece of rib meat over the boen and it usually have 3 bone pieces. For thickness, ask the butcher to cut the rack into 3 or 4 pieces across. As with any meat, you want to make sure to salt your meat before hand and let rest at room templerature for 10 to 15 minutes. Once your charcoal is ready to go (mostly white) disperce the charcoal to cover your cooking area. If the heat is too hot (you cannot hold you hand over it for 5 to 6 seconds) make a "Ring of charcoal". A ring of charcoal is when you place the charcoal on the ouside of the cooking area so you will not burn the outside of the meat and it does not stay raw on the inside.

 You start by placing the rib bone side down so that the meat starts getting to temperature for about 15 to 20 minutes. Once the time is up, place the ribs on it side for 10 minutes and than repeat on the other side. Bbq is all about feeling..... Then depending on how you like your meat (Me personally Medium is best) turn one last time to the other side to sear it and then take out cut and ENJOY.

Thank you for taking your time to read this. If you have any comments please post them. Questions, suggestions, hate mail, fan mail or anything you can write to me CookingMyBrain@hotmail.com.

See you later

Leo