Villa Vittles: Citrus Jerk Chops!
In episode two, we make Mary Beth’s Citrus Jerk Chops. Yum! This one’s all about a long bath in a marinade. You’ll serve these as whole pork chops. We sliced them up for the tasting panel. Two things you clever viewers may notice. Jeff tried to explain that he made the asparagus garnish look like a breast cancer or AIDS or bring home the troops ribbon, but didn’t quite get it out of his mouth. We’ll call it the “Save the Beach Bar Dog” ribbon. And, toward the end, Jeff kept calling it Citrus Jerk Chicken. See if you can spot Russ’ editing magic, dubbing in PORK over Jeff saying CHICKEN. A total winner. Have some Citrus Jerk PORK chops here!
March 9th, 2007 07:23
I must need a vacation,(8 days to go!),because all I could think about while watching the video was that Jeff should MEASURE the ingredients!How about using a pork loin,the sliced presentation looked good.
March 9th, 2007 07:49
Good sound editing…I saw the spot but only because I was looking for it.
The pork chops look great….me thinks you have a winner with the Villa Vittles series !
March 9th, 2007 09:39
Comments:
I like the extra “What the hell” shot of hot sauce. A little used to using the whole bottle?
Pork on a wooden cutting board??? Alton Brown would yell at you.
The sound edit was funny if you knew to look for it.
Nice shirt. A man after my own heart. The louder and more obnoxious; the better.
March 9th, 2007 13:34
Did anyone else notice that the beer bottle being placed on the counter makes the sound twice?
This recipe sounds great. Love these Villa Vittles videos.
Marcia
March 9th, 2007 13:35
I think this segment would be much more compelling if the creator of said villa vittle was on hand at the vittles party
nice job on the chick - I mean pork chops! I’m sure a tenderloin would work just as well. And for the record when I made it I did it like Jeff. I converted to measurments when necessary. I’m more of a heaps and splashes kinda cook!
Nice presentation guys.
March 9th, 2007 19:23
zip lock baggies is what I use for marinading when it’s over a period of time. keeps my beautiful hands clean and nice to shake it up once in a while.
March 9th, 2007 21:14
Looks yummy! 4 more months and I plan to make this recipe On-St John!!
Thanks Mary Beth & Bongo Boyz~~~~~~