Reply to thread

Message

<blockquote data-quote="RockyNH_RIP" data-source="post: 595042" data-attributes="member: 10784">Food Porn!!!!!!(See my Newest Purchase)I did some cooking yesterday....[ATTACH]237572[/ATTACH]The chicken breasts are for Saturday ....&nbsp;&nbsp; a cajun smoked cook, these will be sliced and diced up to go into a couple dinner salads..[ATTACH]237573[/ATTACH]The pork loin was done by wrapping in bacon, putting in a peach/teryaki/green onion marinade for about 5 hours.&nbsp; After cooking on the smoker, it was sliced and then a sauce made with a cup of marinade I had put aside.&nbsp; It was heated in a skillet and some flour added to thicken a bit.It was so tender and moist (look at the juice coming out as it was sliced).[ATTACH]237574[/ATTACH][ATTACH]237575[/ATTACH][ATTACH]237576[/ATTACH][ATTACH]237577[/ATTACH]Pat in GA</blockquote>

[QUOTE="RockyNH_RIP, post: 595042, member: 10784"] Food Porn!!!!!! (See my Newest Purchase) I did some cooking yesterday.... [ATTACH=CONFIG]237572._xfImport[/ATTACH] The chicken breasts are for Saturday .... a cajun smoked cook, these will be sliced and diced up to go into a couple dinner salads.. [ATTACH=CONFIG]237573._xfImport[/ATTACH] The pork loin was done by wrapping in bacon, putting in a peach/teryaki/green onion marinade for about 5 hours. After cooking on the smoker, it was sliced and then a sauce made with a cup of marinade I had put aside. It was heated in a skillet and some flour added to thicken a bit. It was so tender and moist (look at the juice coming out as it was sliced). [ATTACH=CONFIG]237574._xfImport[/ATTACH] [ATTACH=CONFIG]237575._xfImport[/ATTACH] [ATTACH=CONFIG]237576._xfImport[/ATTACH] [ATTACH=CONFIG]237577._xfImport[/ATTACH] Pat in GA [/QUOTE]

Verification