James Lake
TVWBB Emerald Member
All of those great meals coming from Mr. Lampe I just had to try the chops and skillet tatters.
Tatters are seasoned and ready for the oven:
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Chops were brined for about 18 hours, here they are warming up with seasoning. I did two with fresh Sage, Rosemary and Thyme and two with a Weber seasoning. Taking a page from Mr. Lampe I also applied fresh lime to the ones seasoned with the Weber spices:
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Chops went on the performer indirect for 20 minutes:
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Chops and Tatters resting while I prepare some garlic toast:
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Platted with one of my favorite brews Hazelnut Brown Nectar from Rogue.
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First and by far NOT the last time I will make skillet tatters. These things were moist unlike some baked tatters can get dry and you need to add butter and or sour cream.
Thank you ALL for sharing your meals with me, they inspire me.
I hope everyone enjoyed the game and had a safe weekend.
Tatters are seasoned and ready for the oven:
Chops were brined for about 18 hours, here they are warming up with seasoning. I did two with fresh Sage, Rosemary and Thyme and two with a Weber seasoning. Taking a page from Mr. Lampe I also applied fresh lime to the ones seasoned with the Weber spices:
Chops went on the performer indirect for 20 minutes:
Chops and Tatters resting while I prepare some garlic toast:
Platted with one of my favorite brews Hazelnut Brown Nectar from Rogue.
First and by far NOT the last time I will make skillet tatters. These things were moist unlike some baked tatters can get dry and you need to add butter and or sour cream.
Thank you ALL for sharing your meals with me, they inspire me.
I hope everyone enjoyed the game and had a safe weekend.
