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!!

 

Low & slow baby backs

Remove the membrane on the backside.  Coat the ribs with mustard as the binder add your BBQ rub.  If you have the time let them sit overnight if not set up your grill for indirect cooking let the grill get to 225 degrees place ribs on the rack and slow cook.  I make a moppin sauce and mop every 2 hrs.  After 4 hours place ribs in a foil pan with some moppin sauce and cover with foil.  Check after an hour you may want them to go a little longer until fork tender.  Take the ribs out of the pan and char them on the grill add your BBQ sauce or add the moppin sauce and BBQ rub place on the grill if you want Memphis style dry ribs.

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

Boneless Pork Loin

Slow roast the pork loin until internal temp reaches 150 degrees.

Boneless Pork Loin

Brine: 1 QT water, 1/4 cup of kosher salt, 1/4 cup of brown sugar, 4 bay leaves, 1TBL fennel seed, 1TBL cracked coriander seed, 1TBL cracked black peppercorns, 1TBL cracked mustard seed.  Bring to a boil in a large sauce pan for 10 min than simmer for 30 min.  Let cool to at least 40 degrees.  Place pork in plastic bag and cover with the brine for 8 hrs.  If you have brine left over save another meal like chicken.   After 8 hours rinse off the brine with water and dry.  Marinade pork with a Greek salad dressing with feta for 8 hrs.  Sear the pork on all sides.

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