Tomahawks ala Pig


 

Jim Lampe

TVWBB 1-Star Olympian
saw these then bought them from a semi-local grocer with an excellent meat department...

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both 12" long, 1½ lbs and 1 lb...

seasoned them with Penzey's Tsardust Memories Russian Style Seasoning.

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fired up the Weber Summit grill with Kingsford with apple wood atop the red coals

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here's a short 13 second sizzle...


soon they were done... And Spectacular!

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served with asparagus, butternut squash and spuds

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…as delicious as they were, leftovers there are...

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thank you for swinging by!
 
That's darn close to the Puerto Rican Kan Kan pork chop I've always wanted!
You did them proud, Jim!
Kan Kan cut from the web:

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Caveman porkchops! I want several!
Why is it that you guys in Wisconsin (or pretty much anywhere except SW lower MI) get all these more “interesting” cuts? I have to drive 30 miles to find skin on bellies! Gee whiz,
 
Those tomahawk pork chops and sides looks outrageously good, Jim! Looks like Dean Torges cast iron skillet taters?
 
These are going to happen pretty soon!
Anyone try the “Potatoes Romanoff” recipe from Food Wishes? I tried it and if you have a cuisinart it’s a snap! A little time consuming but, I used 8 oz. of nice white cheddar and should have used MORE and the same thing with the sour cream! They were pretty darned good! Give them a shot!
 
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Great looking dish Jim. We've started trying some different cuts of pork after giving it up as impossible to get something other then bone dry meat. Even having some success. If I could find those tomahawks here I would sure jump on them.
 

 

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