I grew up on this and have been making it for years. I wanted to find a recipe to see how others made it. it was awesome! Don't be alarmed by the lard....Lard is just as bad as crisco or a lot of other oils! its ok in moderation! I think skimping on some sort of pork fat takes a lot of the flavor away from the steaks....Also i always add a tad more pepper and salt than others. As for the gravy.....I always use half and half along with milk to make my gravy. you need to add salt and pepper to TASTE!:) as you are whisking the gravy dip your finger down in there and taste:) this also helps if you have used to pork fat.....Gravy made with canola oil just sounds eww to me...lol....anyways this recipe is GREAT! just add to taste and make it your own! happy cooking!

Reviewed On: Dec. 8, 2008

This was very good. my 2 year old ate them but my 6 year old had a hard time eating them. she is not much of a meat eater though. I did not have a full bottle of BBQ so i added some 57 sauce, garlic, brown sugar and Worcestershire sauce. i used 12 bonless pork loin chops trimmed of fat because i have a lot of mouths to feed plus my husband likes to take dinner for lunch the next day. I will be making this again! oh and I read where people said the sauce was to thin. mine was also but right at the end i mixed a little flour with some water ( so its not lumpy) and added it to thicken the sauce. I served this with greenbeans and rice with green peppers and onions. VERY GOOD THANKS!

Reviewed On: Dec. 1, 2008

This was the first time I made a pie crust from scratch and its REALLY good! I followed everything exact except i didn't have any cake flower so I used regular flour. We only use White lily so I did have a good quality flour. I took the advice from another reviewer and put it back in the fridge after forming it into a pie plate. Once i baked it, it shrunk a little, but i believe it was my fault. I made a chocolate pie with this crust and brushed the crust with egg wash and sprinkled a tad of sugar on it....I will keep using the recipe until i get it perfect! thanks!

Reviewed On: Nov. 15, 2008