Been catching up- Chops and shicken

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ronbeaux50

Head Chef
Joined
Nov 11, 2007
Messages
1,559
Location
Louisiana
I'm glad to be back. My pool doesn't shock me anymore(long story) so now it's time to cook!

Chops:



Had tators cooked in a skillet, then baked, then flipped onto a plate with provolone cheese melted in.


Then tonight it was shicken;





Gonna be a good weekend.
 

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