Smoked Bacon Wrapped Stuffed Pork

This recipe is just something that I made up because the pork loin was on sale for $8! My bacon weaving skills need some work – but it all tastes the same no matter how it looks.

Ingredients:

  • 1 pork loin, 3-4 lbs
  • 1 pkg frozen spinach, thawed
  • 2 tablespoon chopped garlic
  • ½ package of bacon, thin cut
  • 2 tablespoons of mayo
  • 2 tablespoon of Dijon mustard

Directions:

Prepare the stuffing – Take 1-2 pieces of the bacon (preserving the rest), cut it up and then sauté the pieces until fat begins to render and the bacon is almost done. Then toss in your drained and defrosted spinach, add the garlic and sauté another 3-4 minutes. Let cool completely.

To butterfly the pork loin – I lay the loin on the cutting board lengthwise and cut it north to south, one ½ inch from the edge, not all the way through. Then I lay it flat like a book and do the same cut, but from the middle – so now it’s effectively 3x as wide as it was before. I then covered it in plastic wrap and pounded it for even thickness.

Once the plastic wrap is removed, salt the pork generously. Once salted, spread on the mayo and Dijon in an even layer – going within 1 inch of the edge on all sides.

Then spread the cooled stuffing gin the same manner, within one inch of all sides. Roll the pork loin and top with the remaining bacon. Tie the pork to hold shape and then transfer to the grill.

Big Green Egg: Set the cook up for indirect heat with a drip tray (with water). Temp should be 350 for the pork – cooking 3-4 hours or until 145-150 inside. I used little Hickory chunks for the wood. (CLICK)

Wood Pellet Grill: Get you Pellet Grill up to temp 350 and set the pork tenderloin on grate and cook for 3-4 hours or until 145-150. I used Hickory wood pellets (CLICK)

Once pulled from the Egg or Pellet Grill, let the loin rest for 10-20 minutes before slicing. Enjoy!

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Pork And Apple Burger

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Apple sauce has been a classic accompaniment to pork so why not combine the two flavors into one big burger? I like to make a little apple sauce as well to add to the burger rather than ketchup – try it, see what you think.

The flesh of the apple will quickly go brown during the preparation process but don’t worry, it’s going to be mixed in with the pork mince and you’ll never notice the discoloration so relax, no pressure.

Serves:- 4 people

Preparation Time:- 20 minutes
Cooking Time:- 15 minutes

Total Time:- 35 minutes

Ingredients:-
1lb ground pork (70% lean pork : 30% pork fat)
2 apples or the Apple Sauce in a Jar
salt and freshly ground black pepper
Method:-
Peel and core the apples, place them in a food processor and blitz until the flesh is thoroughly “mushed”. or use apple sauce from a jar

Tip the apple into a mixing bowl, add the ground pork and season well. And then make your patties.

For the cookout you need medium coals for the barbecue grill, a flip every now and then will ensure an even cooking in about 10-15 minutes. Don’t use the back of the spatula to press your burger into the cooking grate, all this will do is squeeze out the moisture and dry it out. And enjoy your love it!!

BBQ BACON WRAPPED MEATBALLS

INGREDIENTS:

2 yellow onions
1lb. ground beef
1/4 cup diced onions
1/4 cup chopped parsley
1/4 cup chopped mushrooms
1 tbsp brown sugar
1 tbsp spicy ketchup
1 tsp soy sauce
1 tsp Worcestershire sauce
1/4 cup bread crumbs
1 pack of bacon
1 bottle BBQ sauce one of my favorites (CLICK)

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INSTRUCTIONS:

Cut off the tops and bottoms of the onions and remove the exterior skin.
Cut the onion in half and peel the layers apart; keep the biggest layers to stuff with meat.
Setting the onion layers aside, mix the ground beef, diced onion, parsley, mushroom, brown sugar, condiments, and bread crumbs in a large mixing bowl by hand.
Place a handful of the meatloaf mixture inside two of the onion layer pieces.
Wrap the onion meatballs in bacon, using three slices per ball.
Secure the bacon with toothpicks to keep it from unraveling during cooking.
Preheat the pellet grill to 425℉ and smoke for 40 minutes.
Cover in BBQ sauce and cook for additional 5 minutes.

Korean BBQ Chicken over Waffles

Ingredients

¾ cup soy sauce
2 Tbsp rice vinegar
1½ Tbsp light brown sugar
4 Tbsp honey
2 Tbsp sesame oil
2 Tbsp Korean chili paste (or crushed red pepper flakes)
2 Tbsp ginger, grated
1 Tbsp garlic, minced
1 tsp black pepper
4 boneless, skinless chicken breasts
In a medium bowl, whisk together the soy sauce, vinegar, brown sugar, honey, sesame oil, chili paste, ginger, garlic and pepper.
Place chicken breasts in a shallow baking dish and pour marinade over the top. Cover and refrigerate for 2-3 hours.
Remove chicken from marinade and grill for 10-12 minutes, or until fully cooked.

Once cooked, slice the chicken into strips and place on top of waffle and enjoy with your favorite maple syrup!!

Bacon Jam

INGREDIENTS

1 lb. bacon, cut into 1″ pieces
1 Red Onion, finely chopped
4 shallots, minced
2 cloves garlic, minced
1/2 c. brown sugar
1/2 c. maple syrup
1/3 c. apple cider vinegar
2 tsp. chili powder

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DIRECTIONS:

In a medium saucepan over medium heat, cook bacon until crispy, reserving about a tablespoon of bacon fat in the pan.
Reduce heat to medium-low. Add onion and shallots to the pan and cook, stirring often, until the onions are soft/caramelized, about 15 minutes.
Stir in garlic, brown sugar, maple syrup, vinegar, chili powder and cooked bacon. Bring mixture to a simmer then reduce heat to low. Cook until the liquid has reduced and thickened and the onions are jammy, 7 to 10 minutes.
Let cool before transferring to a jar. Serve with cheese and crackers. (It’s also delicious on a burger and or Brats)

Cream Cheese & Jalapeño Stuffed Chicken Breast

Smoked chicken breasts are good all on their own, however, if you want to try something different and really, really good, stuff them with a mixture of cream cheese and diced jalapeño wrapped in bacon to hold it all together. I’ve been making variations of these for ages, but I hear they are now called chicken bombs in some circles. Regardless of what you name them, it’s a recipe designed to please everyone!

Preparation time: 25 minutes
Cook time: 1.5 hours
Smoker temperature: 240°F
Meat Finish temperature: 165°F
Recommended wood: Pecan
What You’ll Need
4-6 chicken breasts
8 oz cream cheese
3 jalapeños
A dry rub you like or one of my favorites i list on my blog (HERE)
Thin sliced bacon

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Leave the cream cheese out on the table for about an hour to soften or in microwave for 10 seconds.

Place a block of cream cheese or about 8 oz into a small to medium sized mixing bowl.

Deseed, clean and dice 2-3 jalapeño peppers, depending on how well you like jalapeño and how spicy the jalapeños are.

I usually taste of a little piece to get a feel for the heat level of the peppers (they tend to vary greatly).

Tip: soak the cleaned, deseeded peppers in a bowl of sprite to remove some of the heat. The longer you soak them, the more mild they will become.

Put the diced peppers into the bowl with the cream cheese and stir to combine.

Flatten out the chicken breast with rolling pin or meat hammer not to thin though and brush a little olive oil onto the chicken breasts, then season the top side with your dry rub.

Add a heaping tablespoon of the cream cheese/jalapeno mixture on top of the rub,  Spread the rub over half of the chicken breast.Fold the chicken over on top of itself.

Once the chicken is folded coat the entire outside of the chicken breast with a little olive oil and season generously with your dry rub or one my favorite ones.

Lay 2 thin slices of bacon across the stuffed chicken breast.

Lift the chicken up and hold it with one hand while you wrap the bacon “artistically” around the chicken. and know your ready to smoke it.

Set up your smoker for cooking with indirect heat at around 240°F if possible.

If your smoker has a water pan, it’s a good idea to use it.

I used pecan but you can use any smoking wood that you desire and have available.

Once the smoker is ready, place the stuffed chicken directly on the smoker grate.

It should take around 1.5  hours to get to 165 F

Funeral Potatoes
A great side dish that compliments almost any meal! A cheesy potato casserole full of melted cheese, sour cream, onions, and garlic with a crunchy top. This is full of amazing flavor!

Ingredients:

5 lbs Russet potatoes, shredded
2 10.5 oz can of cream of mushroom soup
2 cups sour cream
2 cups sharp cheddar cheese, shredded
1 stick plus 2 Tablespoons butter, melted, divided
2 yellow onions, shredded
1 jalapeño, finely diced
2 Tablespoons garlic, minced
1 teaspoon black pepper
1 Tablespoon salt or more to taste
2 cups crushed corn flakes

Instructions:
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Shred potatoes, skin on and put in cold water.

Melt 1 stick of butter in a large cast iron skillet* or Camp Chef’s Square Dutch oven over medium heat. Add shredded onion to butter and cook until soft. When soft, add garlic and jalapeño and cook until fragrant. Drain potatoes and add to skillet or Dutch oven. Mix with onion and jalapeño.

In a bowl, combine cheese, sour cream, soup and seasonings. Once combined, add to potatoes and fold to combine.

Mix 2 tablespoons of butter with cornflakes until coated. Top pan with cornflakes and bake in pellet grill or oven at 350 degrees F. for one hour or until potatoes are soft.

*If using skillet, you will need to use a greased 9 x 13 square casserole dish while baking the casserole. If your skillet is too small to add the potatoes to the onion and jalapeño mixture, add potatoes to square casserole dish then mix in the onion and jalapeño. Then complete the other steps.