What a beautiful composition!!!! But wher is the fig sauce recipe?
And then: I don't know if I had understand well but I want ask if you have
filled the pork chops with feta, slices of lemon and fresh mint.
Thank you and many compliment.

--
Kisses
Pandora


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"hahabogus" > ha scritto nel messaggio
...
> "cybercat" > wrote in :
>
>>
>> > wrote in message
>> oups.com...
>>> Tonight I used the new propane smoker as an oven to smoke-roast some
>>> pork chops. (Alan, my Great Outdoors cooker gets lots hotter than you
>>> reported yours does) I'd stuffed them with feta and some blanched
>>> lemon slices and minced mint. Salt and pepper on the outside, and
>>> into the roaster they went. As they cooked I made a fig and balsamic
>>> vinegar reduction to serve them with.
>>>
>>> Here's a pictu http://i10.tinypic.com/4zuuogn.jpg
>>>
>>
>> This is an unusual and delicious sounding recipe. Nice looking plate
>> view too. I love feta. After I get a meat grinder I want to get a Weber
>> Little Smokey and start smoking stuff.
>>
>>
>>
>
> That was my plan too. But I decided to learn one thing at a time. So I
> got a smoker. In fact I have a pork butt Roast sitting in one as I type.
>
> Smokers are good for many things and learning to smoke can take a while.
> It isn't just start it up and come back when you're done. You gotta check
> it at least every half hour....to see if there's smoke, the temperature
> is right and maybe even to mop the meat. Selecting meat cuts,
> brines,rubs,finishing sauces and of course type of wood ...Why am I a
> beginner spouting all this...there's more knowledgable folk around who
> can tell you this.
>
> --
>
> The house of the burning beet-Alan
>
> It'll be a sunny day in August, when the Moon will shine that night-
> Elbonian Folklore
>