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Meat-Up in Memphis 2021

Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
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Hoosier-style breaded pork tenderloins

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  • HorseDoctor
    commented on 's reply
    The only thing that lacks of being "perfection" is fact that the tomatoes this time of year aren't worth slicing... Otherwise, awesome plate, be it Indiana or Iowa (we know some about cooking hogs too ).

  • HouseHomey
    commented on 's reply
    Yeah buddy!!! I bet I can handle that burger! Nice!

  • HouseHomey
    commented on 's reply
    The wagon was also the shoe repair, docs office and all kinds of stuff to Cowboys.

  • HouseHomey
    commented on 's reply
    I don't know about that story but Charles invented the Chuck Wagon for the cattle drives that hired the Germans who made their schnitzel which turned into chicken fried steak with cheaper cuts of meat vs Veal. 1864 or so. The hayday lasted about 20 years

  • fzxdoc
    commented on 's reply
    I never much liked cube steak because it often has a tough section running through it. I use thin filets, pounded out. Mmmmm like butter only beef.

    Kathryn

  • fzxdoc
    commented on 's reply
    Wowza. Indiana here I come.

    K.

  • Reds Fan 5
    replied
    HouseHomey here you go:

    Click image for larger version  Name:	IMG_0152.PNG Views:	1 Size:	782.9 KB ID:	482541
    Last edited by Reds Fan 5; April 13th, 2018, 11:19 AM.

    Leave a comment:


  • radshop
    replied
    Originally posted by HouseHomey View Post
    chicken fried steak was originally a tough cut of meat hence the pounding out of the meat, the Charles Goodnight way. What a story there.
    Hang on - that almost slipped by me. HouseHomey , is that Charles Goodnight the rancher (inspiration for Lonesome Dove)? Please explain the chicken fried steak story.

    Leave a comment:


  • Nate
    commented on 's reply
    Kind of the Vincennes and Washington area.

  • HouseHomey
    commented on 's reply
    The bun thing Is funny. I can see it as a "must."

  • radshop
    commented on 's reply
    Mmm... bacon

  • Reds Fan 5
    replied
    radshop Great post. I am a native Hoosier living in Chicagoland. Was back in Indiana this week and had a Hoosier tenderloin. Several places up here serve them but they just aren't the same. Nate the tiny cheap bun on the hubcap-size tenderloin is essential.

    Leave a comment:


  • radshop
    commented on 's reply
    Always here to do my part!

  • HouseHomey
    replied
    My family love the tenderloin cutlets. Chicken fat. Hmmmm... i always have some of that around. I with you on the taters. Yum.

    chicken fried steak was originally a tough cut of meat hence the pounding out of the meat, the Charles Goodnight way. What a story there.

    gee thanks radshop I never knew it was an Indiana thing. Now I need to fry something. I'll have to wait until Tuesday.

    Leave a comment:


  • radshop
    replied
    Originally posted by Troutman View Post
    They do the same thing with cube steak here in Texas, hammer it out thin the size of serving plates in diameter, bread it and fry it up. Chicken fried steak. Anyway I like the tenderloin idea, I've done it with beef, veal and chicken breasts, thanks for the tenderloin suggestion !!!
    Troutman Love me some chicken fried steak! For an 8 year period, I spent 1 week a month in Oklahoma. I'll have to get some cube steak and add it to the rotation. With some mashed potatoes, gravy, okra - oh man, I'm getting hungry.

    Edit - not that it matters, but just to keep the record straight, was actually 6 years. (Maybe felt longer)
    Last edited by radshop; April 13th, 2018, 09:35 AM.

    Leave a comment:

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Meat-Up in Memphis 2021

Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
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Meat-Up in Memphis

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