Rose Turnbow
Weekly Newsletter Contributor since 2014
Email the chef! rose@dvo.com
Leftover pulled pork will be used to make Greek Pulled Pork Gyros for Meal 4.
Grill 5 extra ears of corn. When cool, store them in the fridge to make the Corn Salad for Meal 3. The recipe is located in the Hickory Salt Crusted Filet & Fire-grilled Corn Salad.
Make the Hickory Salt recipe today, to be used for Meal 2 and 4. It takes less than 5 minutes and you can spread it out on a baking sheet to dry overnight, instead of heating up the house by turning on the oven.
You will use some of the Hickory Salt to make Meal 5's Asiago Pork Chops.
Corn salad: You already grilled your corn for the salad in the filet recipe. Cut the corn off the extra ears you grilled while preparing Meal 1. Continue with the directions for the salad as directed.
Your meal today will be quick and easy – To make the Pulled Pork Gyros, take out the pulled pork you saved from Meal 1. Stir in 1-3 teaspoons of the Greek seasoning, to taste. Heat the pork on low heat, in a covered saucepan, adding a few tablespoons of water to keep it moist. (The recipe included here is a good recipe to use at a later time to make pulled pork).
You already made the Hickory Salt for Meal 2. Here is another recipe to toss on the grill making a delicious and easy dinner using your ready-made hickory salt.
