Simple pat dry the pork with a paper towel, coat with EVOO and then cover with muddica.
Put two potatos in the microwave for 9 minutes to soften them up. They will be hot when you take them out so use an oven mitt to handle.
Place a pencil on both sides of the potato and slice down making 1/8th inch cuts, then slice pieces of bacon to put in between the slits. Then a light dash of your favorite BBQ rub-
Cook indirect of the coals high heat for about 35 minutes- vents wide open til the bacon crisps up, then add generous amounts of shredded Mexican cheese blend, cover the grill for a couple minutes to let that cheese melt in-
Pork cooked directly over the coals-
Got to use Ryan and Wood Distillery Whiskey Barrel chunks for smoke. They sell them at the distillery. Directions- 15 Great Republic Dr, Gloucester, MA 01930
Rolling smoke on some nice pork belly. Prepped by Eric Lorden and smoke is now happening on the @webergrills Performer Cherry and apple wood for smoke. Plan to smoke at grill temp around 200 until internal temp is 150F.#BBQ #bbqporn #ilovegrilling #weber #foodporn #weberkettleclub #GloucesterMA #weallrubourmeat #foodie #paleo #nomnom #weberforlife #bacon
Zero chance that a little snowstorm is gonna keep us from hitting the Weber Performer with some Atomic Buffalo Turds.
We’re going to tape a podcast this morning and I’ve had venison steaks marinating in Spiedie sauce for two days. I figure since the deer meat is so lean we gotta add some fat in there somehow. Good friends Eric Lorden and Craig Kimberley home smoked some bacon earlier in the week so what the hell, let’s mash this shit up and see how it come out.
I made a little foil tray and sliced up some bacon which I’ll use a couple different ways.
First core out the top of an onion, make some slits inside and stuff some bacon in the top. Next slice up some more bacon and let it render some of that fat to put on the venison that Ian Fulford brought.
After cooking the onion bacon and smashed potatos using indirect high heat for about a half hour we take the lid off and cook the marinated venison steaks directly over the heat about 3 minutes per side leaving them a medium rare.
Using the melted bacon fat I drizzle that over the venison after it cooked and took it off the grill to rest for about 5 minutes. Closed the lid and then pulled everything off at the same time to eat.
I had never had a positive experience eating venison before this, but we all agreed it was absolutely outstanding. A huge part of the success was due to letting it marinade for two full days in the vinegar based Spiedie sauce which really broke the venison meat down and added a ton of flavor. That and the smokey flavor from the apple wood and charcoal- a total winner meal.
Started out with full charcoal baskets and let the charcoal get going pretty good. Put a sear on the pork on all sides and then covered the pork tenderloins with Chef G’s Bacon Marmalade. Let it firm up and then pulled the loins off, wrapped in foil for ten minutes to let the juices redistribute within the meat and then sliced them for some sheer heaven.
Thanks Chef G-
Check Out Chef G’s Facebook page for more info–
Ingredients, 3 medium russet potatos, four thick cut strips of bacon, some shredded three cheese Mexican blend, canola oil, coarse salt, cracked black pepper, your favorite BBQ rub, sour cream and chopped scallions (optional).
First you select some medium sized russet potatos and pierce them with a fork about three times on opposing sides of the potato. Then toss ’em in the microwave for 3 and a half minutes to soften them up. Let them cool a bit so you can slice them into just under a quarter inch discs.
Coat with canola, peanut or olive oil, some coarse salt black pepper and if you have a little rub laying around give ’em a sprinkle of that too. If you use a cheap aluminum disposable pan you can use that to toss the potatos in the oil and seasonings and then put it aside for use after they crisp up on the grill.
Set up your charcoal in the middle of the kettle and get your coals glowing red before you arrange the potato discs on the outside perimeter of the grate so it is offset of the coals. I pretty much always use charcoal baskets so I can control where I want the charcoal. If cooking steaks I want high concentrated heat to sear so I’ll place my steaks directly over searing hot coals. But for this , we want the high heat to act as convection to crisp up the potato discs not burn them.
So after about 25-30 minutes offset along the perimeter of the grate they should be a golden crispy color like thick potato chips. You can also experiment with the thickness. I like a little beefier potato disc but you can make them thinner like chips.
Next take the pan that you tossed with the oil and seasonings and place the crisped up potato discs back in, it’s good if there’s a little residual oil in the bottom of the pan. Next cover with shredded Mexican cheese or really any kind of cheese you’d like, you can use cheddar or sprinkle some shaved Romano on there. Top with the bacon bits and close the lid for about five minutes to let that cheese melt in. After that you can serve with a side of sour cream, garnish with some chopped up scallions, the sky’s the limit. I cooked up some of Kate’s fantastic turkey burgers directly over the hot coals after spraying the grates with some non-stick spray while the potatos were in the aluminum pan offset the coals along side of the charcoal baskets.
Available at The Strawberry Festival At Cape Ann Marina June 11th, 2016.
Also available at Passports Restaurant 110 Main St, Gloucester MA