The best pork chop at a Hickory Tavern is a little more than a bun.
That’s where a little ingenuity comes into play.
We caught up with the chef to get his secrets and find out if he could make a pork chop that is as flavorful and flavorful as a burger.
(Photo by Sarah L. Voisin/The Washington Post)Sarah L. L.
Voisin: How did you get the idea for a pork bun at the Hickory?
A couple years ago, I was visiting family in the suburbs, and I had a little bit of a craving for pork chops, and there were so many of them around, I ended up ordering one.
I asked, “What’s the deal with pork chops?”
And they said, “We make them at the grill, and they are very tender, and we don’t want them to get too dry.”
They were also very inexpensive, and so I decided to give it a try.
I didn’t have a grill, so I ended with a piece of chicken.
It was delicious.
The flavor and texture was very tender.
I was hooked.
The chef says you have to take care to preserve the meat.
What are the best ways to do that?
We cook the meat in a slow cooker.
If we don the pork chops for a day or two, they come out dry, so you need to take them out and cut them into little pieces.
If you take them all the way through, you will have enough to eat.
If it’s still tender, it will be delicious.
We have a little oven and we cook the chops over that.
It takes a couple hours, but the meat is still flavorful.
The next day, I cook them for another day and the meat comes out tender and tasty.
The next day we put it on the grill and they come up tender and juicy.
The day after that, they’re still tender and they’re juicy.
The best way to preserve it is to freeze it.
You want to take it out and take it into the freezer, but you don’t put it in the fridge because you don of want to preserve that meat.
It’s very, very important to preserve as much of the meat as you can.
It is very important.
The grill is a must for this barbecue, because it will give the meat a nice, crisp crust and flavor.
What’s the best way for people to cook it?
A grill makes it easier to control the temperature, but I do like to have it open for a while.
I also like to use a large skillet that is wide enough for two people to sit on.
The cooking time is not that long, so if I want to make a big, fat, juicy, meaty dish, I can do that.
I like to cook on the stovetop because it makes the meat crispy and not burnt.
You can also use a deep skillet to heat the meat, but we just use the skillet, which is what we have here at the Tavern.
It just looks good, and it works.
The meat is a whole chicken.
You don’t have to chop it all the time.
You just keep the pieces that you have.
What you need is a really thick piece of meat, a little thinner than an apple.
You cut it in half.
You put it back in the smoker and it cooks in a really long time.
It has a little crispy crust.
It gives the meat flavor, and the flavor comes from the seasoning.
Do you keep the meat and seasonings separately?
I cook the seasoning with the meat at the same time, and then add it to the chicken at the end.
It doesn’t matter where you keep it, it’s all the same.
The seasoning comes from what I put in the chicken.
The barbecue sauce is the meat you are going to add to the pork chop.
It comes from a small batch of ingredients, which I cook for about an hour and a half.
How long do you cook it on?
I cook it for about 30 minutes, and that’s it.
The sauce can also be made ahead, so that you can add it in at any time.
How much is enough?
It depends on how much time I have left on the pork.
It depends on the amount of time it takes to cook the pork, but a whole turkey or pork chops takes about an extra hour to cook.
So, you might have to cook that longer.
What about the barbecue sauce?
It has that unique flavor.
We use the best quality ingredients.
What do you like about it?
It’s a very spicy sauce, and is great for barbecue.
It can be a little sweet for people who don’t like spicy sauces, but it’s really good for people with a sweet tooth.
What else are you using?
The pork is seasoned and the sauce is cooked on the griddle.
What’s your favorite barbecue sauce