ckreef Posted March 30, 2017 Report Share Posted March 30, 2017 Like minute steaks or steak-umm's but with pork instead. I've done this a few times in the past but usually only 2 flavors at a time. This time I made 8 different marinades. Nothing special but they all taste good. A full boneless pork loin. I rinsed off the outside and trimmed all the fat and silver skin off. I then sliced it in 1/8" slices. Would have been easier with a slicer but my new knife got the job done. 8 piles ready to go. Each pile has 16 slices for 4 servings except today's lunch pile (12 slices - 3 servings). I still had a little pork leftover I'll use for stir fry or something. I took each pile, spread it out on a plate then poked a bunch of holes with a fork. I then put it in a labeled food saver bag with the marinade. All bagged up. I'll put the Chipotle pepper version aside for lunch. The other 7 I rolled up and put them in the freezer. Once they are frozen I'll finish the vacuum sealing process. Nice easy weeknight meals ready to go after defrosting. The Chipotle pepper pork-umm's. With a 450* griddle only about 30 seconds per side. Building the sandwiches. Sriracha mayo, Colby Jack cheese, 4 pieces of Pork-umm's, tomatoes. I almost forgot my onions and peppers. At the last minute we decided to make redneck panini's - aka George Forman Grill - it gets the job done. Served with breaded/fried okra. Excellent lunch. A really great way to get a bunch of quick meals stashed in the freezer ready to go. 4 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 30, 2017 Report Share Posted March 30, 2017 That sandwich plate sure does look appetizing. 1 Quote Link to comment Share on other sites More sharing options...
Steve M Posted March 30, 2017 Report Share Posted March 30, 2017 That's a great idea. Looks delicious 1 Quote Link to comment Share on other sites More sharing options...
Pequod Posted March 30, 2017 Report Share Posted March 30, 2017 Neat idea. I think to terrorize my kids I would cut two vertical slits in the middle and call them "Snouters". 3 Quote Link to comment Share on other sites More sharing options...
Stile88 Posted March 30, 2017 Report Share Posted March 30, 2017 Looks delicious very good idea 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 30, 2017 Report Share Posted March 30, 2017 Great idea. Will give that some thought now that I have the deli slicer. Ironic, I had fried okra for dinner last night, too. I was out with friends trying a new BBQ place in town and it was one of my 2 sides. What's the sauce on yours, Charles - looks like Sriracha mayo? BTW - BBQ joint was just OK. Had ribs and chopped beef. Light on both the seasoning and smoke. Of course, mine is better. That's why I rarely go out for BBQ anymore. 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted March 30, 2017 Author Report Share Posted March 30, 2017 3 hours ago, tony b said: Great idea. Will give that some thought now that I have the deli slicer. Ironic, I had fried okra for dinner last night, too. I was out with friends trying a new BBQ place in town and it was one of my 2 sides. What's the sauce on yours, Charles - looks like Sriracha mayo? BTW - BBQ joint was just OK. Had ribs and chopped beef. Light on both the seasoning and smoke. Of course, mine is better. That's why I rarely go out for BBQ anymore. Yup a slicer would make really quick work of this idea. Although once I got the rhythm I was pretty quick with the knife. The sauce was my Japanese Ginger Dressing. I'll put that on almost anything. One of my top favorite homemade dressings. Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted March 31, 2017 Report Share Posted March 31, 2017 Great idea for weeknights for sure cutting them thin will definitely avoid that moment you get home and the meat you left out to defrost is still frozenOutback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
