I cooked some'en: Death&coffie incrusted pig chops

Started the meal tonight with nice slow sause for the bread. This stuff is good enough for a meal by its self. The more I cook the more I realize this stuff an't rocket science! :laugh: Little bit more of this or a little bit less isn't going to cause the sky to fall. Started with 4 or 5 cloves garlic, two green onions and couple teaspoons capers sauta in EVOO at 350'ish direct till tinder. Tablespoon sugar, 4 diced roma tomatoes and several "glugs" white wine added and a big chunk presimmon and hickory with salt and pepper to taste. Want to get all the smoke you can into the sause. Cook at 350 till rendered down.






Next up a whole stack of pork chops from the local "shop and rob" where the food is cheap and watching the butcher chase shoplifters down th isle is part of the experance! :laugh: All these chops cost less than six bucks. Made a rub of Tony's, garlic pepper, Death pepper peprika from old buddy bill along with some expresso bean put threw my Gaggia burr grinder.





Wife can't take spice so just salt and pepper for her's. Direct at 450-500 till desired doneness.. well for her, medium for me.


Quick toast of the bread.




And supper is done..with Jake approval


Today was sale and weaning day for our replacement hefers. Let me tell you "Silance of the Lambs" it an't tonight. The sales are waiting at sale barn to be run threw the ring, weanlings are in the front pasture by thereselfs for the first time and the moma's are in the back pasture w/o there babys. As my wife says "no more warm suckle"! :pinch: The calfs are bawling, the cows are bawling and the bull is grunting. The neighbors have got to love us. One of the reasons everything around hear is electrified!