In a large glass bowl, pour marinade
over pork chunks and refrigerate for at least 1 hour.
Not exact matches
Add four
chunks of apple wood and one cup drained apple wood chips; stabilize the temperature of the Grill Dome at 225 degrees F. Place the
pork on the cooking grate
over a drip pan.
Smoke
pork shoulder
over pecan wood
chunks for 8 - 10 hours at 225 °F or until pull apart tender with an internal temperature of 190 °F -200 °F.
Of course, you can just roast a
chunk of
pork loin and spoon tapenade
over it, but when you stuff the tapenade inside the roast, it will look all swirled and magical when sliced.
Perhaps the principal use of chiles in this part of Asia is in sauces called sambals which are commonly spread
over rice or used as a dip for satays, which are small
chunks of either beef, chicken, or
pork which have been marinated and grilled.
In the tropical heat of midsummer, we chopped cucumbers, potatoes, carrots, onions, and hard - boiled eggs for a cold soup called okroshka; nibbled on homemade meat - and - potato - filled piroshki (little savory pastries); and cooked separate skewers of
pork, tomatoes, and new potatoes
over chunks of charcoal.