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Pork Grillades (Cajun Style)
Posted on 7/16/13 at 7:37 pm
Posted on 7/16/13 at 7:37 pm
Anybody got a recipe for this? The ones you do on a grill, not the Creole style that are pot cooked.
I usually cut pork loin or shoulder into small pieces and then hit them with my mallet to tenderize, then marinate with some sort of cajun spice mix, paprika, a little brown sugar or honey and some pik-a-peppa.
They come out good, but how can I take to the next level?
I usually cut pork loin or shoulder into small pieces and then hit them with my mallet to tenderize, then marinate with some sort of cajun spice mix, paprika, a little brown sugar or honey and some pik-a-peppa.
They come out good, but how can I take to the next level?
1
Posted on 7/16/13 at 7:41 pm to dpd901
The ones I do marinate in creole mustard, vinegar, and Cajun seasoning for a day or more. But I braise them in a gravy...no grill.
This post was edited on 7/16/13 at 7:42 pm
Posted on 7/16/13 at 8:48 pm to OTIS2
You're speaking my language now....pork sliced as thin as you can get it, grilled hot and fast. Onion, garlic, red pepper, thyme, some apple cider vinegar, this is one app where the infrared style grills really excel.
Posted on 7/16/13 at 8:54 pm to hungryone
quote:
thyme
Interdasting.
Posted on 7/16/13 at 9:55 pm to dpd901
I use Boston Butt sliced 3/8" thick. Grill them on a hot skillet.
Put them off to the side.
On the same skillet I carmelize some onions and bell peppers and serve that on a pistolette.
Marinade
Cup of dales marinade
Small bottle of hot sauce
Couple of finely diced jalapenos.
Mix everything together in a zip loc bag for 20 minutes then I cook them.
Put them off to the side.
On the same skillet I carmelize some onions and bell peppers and serve that on a pistolette.
Marinade
Cup of dales marinade
Small bottle of hot sauce
Couple of finely diced jalapenos.
Mix everything together in a zip loc bag for 20 minutes then I cook them.
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