Grilled Bacon Wrapped Pork Loin

I recently got my self a sweet new Weber Kettle Grill in Crimson.  I love it, but it is like learning to grill all over again. I knew where all the sweet spots and hottest areas were. Now, I am figuring it out all over again! That’s half of the fun I guess. On this round of experimentation, I weaved some bacon together and wrapped it around a Pork Loin.

 

Pork Loin is one of my favorite things to grill. If you do it right it comes off so tender! They are actually really simple to do as well.  I like to season mine with a basic Pork Seasoning.  I used a State Fair Seasoning from a local guy that is awesome. I rub it down and then I wrap the bacon weave around it.  Depending on flavor, I sometimes like to sprinkle some of the rub on the bacon as well.

 

I fill my chimney up with Lump Charcoal and I get the coals going. Once they are ready, I dumped the coals to 1 side of the grill. My temp goal is about 350 to 400 degrees. I like to throw some wood chips (dry) on the coals before I add the meat so that first couple rotations under the lid are really smokey.  You can really see the smoke

 

I like to lay the pork loins right on the edge of the coals and as the coals die down, I move the loins closer over the top.  With the lid on and vents open, I like to let the Pork sit for about 4 minutes or so and then I rotate it around. I do this about for about 15 minutes or so or until the internal temp of the Pork Loin hits about 145 to 150 degrees. Pull it off the grill and let it sit for about 10 minutes to rest.

 

Slice it up and enjoy!

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New Orleans Remoulade Sauce Recipe

I love the Po’Boy, it is so good when done right! From the crispness and lightly breaded fried shrimp, to the fresh shredded lettuce, to the soft bread to the Remoulade Sauce. That is what I will focus on here. I cook to make things I like, so I often omit things from a recipe, but I will make a note at the bottom of everything I left out. Here is what you will need

 

Ingredients:

1 Cup Mayonaise

1/4 Cup Chili Sauce

1 1/2 Tablespoon Dijon Mustard

2 Tablespoons of Olive Oil

1 Tablespoon Hot Sauce – I use Crystal.  I also cook for some people who don’t like things to hot.  If you like a hot Remoulade, add more!

2 Table Spoons Fresh Squeezed Lemon Juice

2 Teaspoons of Worcestershire Sauce

2 TableSpoons of Chopped Fresh Parsley

2 Tablespoons Minced Fine Celery

1 Clove of Garlic Minced

1/2 Teaspoon Chili Powder

1/2 Teaspoon Creole Seasoning – Or more depending on your tastes

1/2 Teaspoon Onion Powder – I don’t like Scallions so I used this instead.  If your using scallions, I would omit the Powder

 

What I Omitted:

4 Medium Scallions Chopped

2 Tablespoons Chopped Green Olives

1 Teaspoon Chopped Capers

 

First you want to mix all the wet stuff into a medium sized bowl.  Take the Mayo, Chili Sauce, Mustard, Olive Oil, Hot Sauce, Lemon Juice and the Worcestershire and mix it all together.  Once you got it all stirred up, add in the Parsley, Celery, garlic and the Creole Seasoning. Mix that all in, cover it up with some wrap and throw it in the fridge for a while.  I like to put mine into a sauce bottle. It makes it awesome for sandwiches throughout the week.

On This Day In 2008

I quit smoking! It was one of those deals where I loved cigarettes. Every one was like a tiny hug in my lungs, but I also knew it was time to quit. I had seen some people close to me go through some stuff so it was time.  I picked a date, and committed.  Cold Turkey is the way to go. It is rough for the first couple weeks but it really mellows out. I remember the worst parts were the dreams where I would wake up thinking I had a cigarette.

 

So I am unsure how much money I saved since smokes have gone up in price several times since I quit, but I think I roughly figured out how many cigarettes I haven’t put between my lips.

20 / day x 365 days / year x 9 years = 65, 700!!!!!!!

That’s 3,285 packs

@ 4.25, the price per pack when I quit

3,285 x 4.25 = $13,961.00  —   Holy Crap!  That’s a brand new Kia!

 

If your thinking of quitting, hang in there, it only gets easier!

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