Bacon Bomb

Just what the doctor didn’t order!!!!!

My  friend turned me on to this and use it as an appetizer  because a little  goes a long way .  Creativity is a plus!!!  follow the steps in the video and fill it with what ever you wish and enjoy!!!!  Cook indirect at about 300 degrees.  Take the Bacon Bomb off when the internal temp reaches 160 degrees and let it rest.  You can slice and serve & enjoy!!



Marinated Flank Steak & Heirloom Tomatoes with Bacon & Triple Cream Blue Cheese

Marinade the flank steak with soy, garlic, shioxaing wine for at least 4 hours, overnight is best.  Prep grill for direct cooking and wait until the grill grate is 400 to 450 degrees.  Make sure the grate is clean and well oiled.  Place steak on hot grill for about 2 minutes or until the steak can be turned a quarter turn without sticking to the grill.  Now leave it on for another 2 minutes.  This is to ensure nice grill marks.  After a total of 4 or 5 minutes flip steak to the other side and cook until it’s firm to the touch or the internal temp is 130 to 135 for medium rare.  Let the meat rest for at least 5 minutes before cutting.

Side dish: Heirloom tomatoes with green onions, bacon, olive oil, salt,  pepper and triple cream blue cheese.  The cheese was purchased at Mariano’s Fresh Market.

Wine:  The featured wine is a Pinotage Grinder it has a natural hint of coffee due to the heavily toasted oak it sits in.

Buyer Beware!!!

I know we all want to save some money but remember you get what you paid for……

There’s a a home improvement store out there that is selling ceramic grills at a very good price but the warranty is only 1 year and you might not be able to get service or parts after the year is up.  The the grills in question are the Big Red Kamado Kooker & the Avocado.   The Avocado is a Big Green Egg look a like, it comes with a stand, side tables, double stack grate, and a plate setter.

The Big Red Kamado Kooker looks like the Kamado Joe red in color.  Joe also comes in black.  All of these grills will cook the same but as for the cheaper grills you get what you pay for no service and only a 1 year warranty, buyer beware…..

Beef Tenderloin

Seared beef tenderloin

Posted on July 12, 2011 by porkpusher

This all started when a friend of mine asked if I could cater a party for them.  She wanted to serve beef tenderloin to 80 guests.  I must say I was a little nervous but of course I said let’s cook!!!

I purchased 55 lbs of tenderloin, trimmed them be removing the silver skin and added fresh cracked tricolor peppercorns & kosher salt to them.  Set up my grill for direct cooking and once the grill was about 450 degrees cleaned & oiled the cooking grate.  I placed the beef on the grill for about 20 minutes turning a 1/4 turn every 5 minutes until the internal temp reached 135 degrees.  Wrapped  the meat up in a foil pan and let rest for 15 minutes.  They loved it!!!

Boneless Pork Loin

Slice & serve.  To bring back the flavor of the marinade drizzle some of the greek dressing & a little lemon.

Notice the blush and pink color of the pork.  The tendency to cook pork until it is gray & dry comes from the fear of Trichinosis which is associated with eating undercooked pork.  Fortunately, modern food production practices have vastly improved the safety  and wholesomeness of todays pork.  The Trichinosis organism is destroyed at 137 degrees which is well below the recommended internal cooking temp.

Boneless Pork Loin

When the pork has reached the internal temp of 150 degrees take it off the grill place on cutting board and tent with foil.  The temp will go up a few degrees while resting.

Boneless Pork Loin

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