- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Pig stand pork chops
Posted on 5/20/24 at 9:00 pm
Posted on 5/20/24 at 9:00 pm
Seen this mentioned many times on here. Tried it tonight. Thin(ish) blade chops. Simply Seasoned with Tony’s. Pig stand on top. Onto medium grill for 7mins, then flipped the sauced side down for 3 more mins. Pulled them, covered with another dollop of the sauce and wrapped in foil for about 10mins.
This was really easy and really good. We normally have leftovers, but not tonight. Served with some grilled squash. Damn good dinner.
This was really easy and really good. We normally have leftovers, but not tonight. Served with some grilled squash. Damn good dinner.
5
Posted on 5/21/24 at 9:34 am to Chipand2Putts
will give it a try
Posted on 5/21/24 at 11:08 am to Chipand2Putts
what's a pig stand?
Posted on 5/21/24 at 11:12 am to Midget Death Squad
pig stand bbq sauce. its good.
Posted on 5/21/24 at 11:16 am to Mouth
The HOT one is even better
Posted on 5/21/24 at 11:59 am to Mouth
Huh. Never heard of it. I need to try this out.
Back in the late 90s to early aughts, my friend would bring me some sauce back from Tennessee that was incredible. It was called 3 Fat Pigs or something similar to that; I really can't remember. I remember that it was made with plenty of pork fat, and the fat would separate in the bottle. There would be a good 2 inches of it at the top of the sauce which required a vigorous shake to mix it.
This looks similar to that. It's not the same thing, but it's similar enough to me. I've always wanted to find that sauce again.
Back in the late 90s to early aughts, my friend would bring me some sauce back from Tennessee that was incredible. It was called 3 Fat Pigs or something similar to that; I really can't remember. I remember that it was made with plenty of pork fat, and the fat would separate in the bottle. There would be a good 2 inches of it at the top of the sauce which required a vigorous shake to mix it.
This looks similar to that. It's not the same thing, but it's similar enough to me. I've always wanted to find that sauce again.
This post was edited on 5/21/24 at 12:04 pm
Posted on 5/21/24 at 1:21 pm to Midget Death Squad
quote:
3 Fat Pigs
3 Little Pigs bbq in Memphis
Posted on 5/21/24 at 2:31 pm to Chipand2Putts
The BBQ pork steak plate lunches from the Pig Stand Restaurant in Ville Platte were incredible. Too bad its long gone now.
Posted on 5/22/24 at 12:30 pm to Chipand2Putts
growing up my granpa and my uncles only cooked with jack millers or pig stand when bbqing. its great with pork or chicken. I put a stick of butter in a pot with a jar of sauce. once it gets hot the butter or oil sits on top and you can just baste your meat. when its close to done i cover in sauce.
Posted on 5/22/24 at 12:52 pm to Chipand2Putts
Do the pork chops stick to grate once the sauced side touches?
Posted on 5/22/24 at 6:36 pm to Saskwatch
Mine didnt
Posted on 5/26/24 at 12:44 am to hawkeye007
quote:
put a stick of butter in a pot with a jar of sauce. once it gets hot the butter or oil sits on top and you can just baste your meat. when its close to done i cover in sauce.
That's VillenPlatte BBQ. My family has cooked it that exact way my entire life.
Oh, and the Pig Stand plate lunches were awesome. Cane we swing by Floyd's Record Shop afterwards and then stop by Carys Sporting Goods on the way to Chicot Park?
Posted on 5/26/24 at 12:56 am to danny d lsu
RIP Verlan
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News