Time for some chops

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Time for some chops

Post  Dr_KY on Tue May 06, 2008 6:42 pm

I simply put these on project Kegrilla over a smoke bomb of pecan chunks..



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Re: Time for some chops

Post  Dr_KY on Tue May 06, 2008 7:08 pm



Now to move them a bit more direct...

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Re: Time for some chops

Post  Dr_KY on Tue May 06, 2008 7:16 pm

After the first flip and a closer look...

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Re: Time for some chops

Post  Dr_KY on Tue May 06, 2008 7:23 pm

Ready for a bite?


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Re: Time for some chops

Post  Dr_KY on Tue May 06, 2008 7:36 pm

All finished so in the house we go. Smile

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Re: Time for some chops

Post  Dr_KY on Tue May 06, 2008 7:49 pm

What a Face Lets eat people..


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Re: Time for some chops

Post  Dr_KY on Tue May 06, 2008 8:07 pm

Dig in people..

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Re: Time for some chops

Post  bowhnter on Wed May 07, 2008 12:26 pm

Great lookin chops! What's that between the chops and potatoes?
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Re: Time for some chops

Post  Dr_KY on Wed May 07, 2008 2:50 pm

That's Bramley apple sauce with cinnamon dusted on top. The are a bit tart and not all sweet like the stuff we are used to.

In praise of the Bramley apple...

I think the cooking apple is a peculiarly British thing - most countries tend to cook with eating apples. What this gives is a firm slice of cooked apple that holds its shape. The cooking apple - most famously the Bramley - cooks down to a lovely light, tart fluff - perfect for an apple sauce.

The Bramley apple is interesting in that we pretty much know its entire history. For something that is seen as traditionally British, it may surprise you to know that it was first grown as recently as 1809 (by Mary Ann Brailsford, in her garden in Southwell, Nottinghamshire). The original tree is still there and receives an alarming number of visitors each year... The Bramley apple even has its own official website: www.bramleyapples.co.uk.
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