The Bacon Tornado

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Looking for a recipe for Super Bowl Sunday? Consider the Bacon Tornado, a close relation to the ever-popular Bacon Explosion. Paul Sidoriak’s Bacon Tornado is a whirlwind of bacony flavor that picks up porky goodness in its path. Thinly-pounded pork tenderloin gets rolled around a stuffing of bacon, Pepper Jack cheese, and sautéed onions. The pillow of pork is wrapped tightly in bacon and slowly roasted with smoke on the Big Green Egg until the bacon is crispy. After about 25 minutes, you should notice a line of hungry football fans forming. These make an excellent main course, or as appetizers when sliced. Be sure to make several if you’ve got a hungry crowd!

Paul Sidoriak is a longtime foodie who will try to cook just about anything outside, and on the grill. His website GrillingMontana.com showcases some of his culinary successes and failures, often from the grill. If he is not cooking on the Big Green Egg, you can probably find him fly-fishing near his home in Western Montana. He would be honored if you would follow him on Facebook and on Twitter @GrillingMontana.

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1 8-ounce pork tenderloin medallion pounded to 1/4-inch thickness
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
7 slices bacon
1/4 cup sweet onion
1/4 cup pepper jack cheese grated

1. Mix the four dry spices, and season both sides of flattened medallion. Dice three slices of bacon, cook in a nonstick skillet, remove, and let cool. DO NOT BURN. Reserve 2 tablespoons of bacon grease to sauté onions over low heat until translucent, and then allow to cool. Mix onions, bacon and Pepper Jack cheese in a bowl.

2. Lay remaining four slices of bacon side-by-side on a clean surface. Lay the pork medallion flat on top of the bacon strips. Smear the bacon-onion-cheese mixture down the center of the cutlet. Roll the cutlet and outer bacon strips tightly over the mixture. As you roll, the bacon strips come along to wrap the Tornado, leaving nothing but bacon exposed.

3. Roast on your grill over indirect heat at 375 degrees F for 45 to 60 minutes until bacon looks irresistible and internal temperature of pork is at least 155 degrees F. For greater flavor, use applewood chips. Let Tornado rest 10 minutes under loose foil tent. Slice and enjoy.

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The post The Bacon Tornado appeared first on Bacon Today.

Originally posted 2014-01-31 01:21:46. Republished by Blog Post Promoter

Keep Fit – Eat Meat Every Day

This past weekend I ventured over the Williamsburg bridge for brunch at Marlow & Sons. My friend and I shared a couple dishes that included an amazing boudin sausage—possibly my favorite part of the meal (and yes, I did have bacon). Afterwards we stopped into Marlow & Daughters to check out the butcher shop where this wonderful sausage came from. Scott Bridi, manager and charcutier (and dining partner), was kind enough to give us a tour. See all photos here.
The place was packed and meat case close to empty. Scott was busy cranking out lamb sausages. Eventually there was a lull & the meat case was replenished before the shot above was taken. I was then introduced to the various charcuterie available—smoked meats, fresh sausages, patés, terrines. There is a lot of thought and care in the preparation of these items. Wine and fresh herbs are often used “to create the balance of a well composed dish,” according to Bridi. We of course had to see for ourselves… we sampled duck rillettes, pork rillettes, a Sunset Park taco-inspired pig head terrine, and sweet sopressata. Like the boudin at brunch, I could certainly eat any of these as a meal by itself. Another wonderful thing about the prepared foods is that it gives the shop an opportunity to make use of the whole animal.
Marlow & Daughters does whole animal butchering and they source their animals very locally. Their beef is from 3 farms in upstate NY. Pork comes from EcoFriendly Foods in VA as well as farms upstate including Flying Pigs. The lamb is from Elysian Fields Farm in PA. Duck and rabbit are from a farm in New Paltz. Meat isn’t all that they get locally. Fresh veggies come from Guy Jones’ upstate farm and their beans come from Cayuga Pure Organics in Ithaca. A number of groceries are sourced even closer to home: popsicles from Brooklyn Flea regulars People’s Pops, Williamsburg’s own Mast Brothers Chocolate, and Marlow & Sons’ house-made ice cream, granola, marmalade and hazelnut butter (to name a few).
This is truly your local neighborhood butcher shop… and if it’s not exactly local to you, it’s worth it to go out of your way. These guys aren’t just chopping up meat. They can tell you what cut to use and the best way to prepare it. There is a flexibility and a trust between the staff of M&D and their customers. Talk to Scott, TJ or Andrew who can offer suggestions on easy, delicious dishes based on what’s available. Coming from the kitchens of Gramercy Tavern, craft, and Momofuku—these guys know how to fucking cook. So take advantage of that knowledge when planning your next meal. And don’t forget:
P.S.M&D will soon be selling barbecue packages… Get your grills ready! (Talking to you, Rosa.) If you can’t grill, their eponymous pork sausage will be available at Summer Stage this year.

Originally posted 2010-04-27 11:22:00. Republished by Blog Post Promoter

BACONPORN.ORG Tumbler for Summer Drinks #slavetothepig

Check out the great custom order cup available for all BACON PORN fans can be carrying to every BBQ this summer! Frills and Freckles made up this festive tumbler for $12 and free shipping in the US! Check out her Facebook page today!

Bacon Porn Cups by Frills & Freckles = 16oz clear tumbler cup

Bacon Porn Cups by Frills & Freckles 16oz clear tumbler cup

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The post BACONPORN.ORG Tumbler for Summer Drinks #slavetothepig appeared first on BACON PORN.

Originally posted 2013-06-02 00:20:20. Republished by Blog Post Promoter

Better with Bacon – BBQ Bacon-Wrapped Hot Dogs…

Umm, yeah!

Simple, easy, quick, bacony goodness? Check, check, check and CHECK!

Hit the jump, you know you want to!

Barbecue Bacon-Wrapped Hot Dogs

Ingredients:

4 beef hot dogs
2 slices of bacon
1/2 cup honey barbecue sauce
Chopped onions, mustard, relish

Directions:

Slice the bacon in half lengthwise. 
Wrap one of the strips of bacon around each hot dog. 
Place on a cookie sheet and bake in an oven preheated to 400 degrees for 20-25 minutes, or until the bacon is crispy and the hot dog is browned.  
Serve on hot dog buns with your favorite toppings.

So what’s for lunch tomorrow?  I think these!

Photos and recipe via The Family Kitchen on Babble.

Originally posted 2011-01-14 21:39:03.

Related Stories:September 15, 2013 Better with Bacon – Killer Bacon Cheese Hot Dogs…October 19, 2012 Better with Bacon – Glazed Bacon-Wrapped Chicken…


Originally posted 2014-03-04 11:23:30. Republished by Blog Post Promoter

OXO BBQ Review #WhatAGrillWants

oxo-tools-bbq-tongs and meat

OXO BBQ Review

Recently we had the pleasure of receiving some slick cooking utensils from OXO at no cost to try out. (disclaimer points: achieved) Coincidentally, it was the week before the Big Damn Cookout, which was BBQ kismet for some fun pics and real good food!

All in all, we  received the Bladed Meat Tenderizer, cute as a button Salad Dressing Shaker, silly Silicone Basting Brush, sexy Corn Stripper and the full reach BBQ Tongs.

What we liked

OXO Meat tenderizer In Action2

The meat tenderizer had the bonus of a Safety Lock, which is immeasurably handy for when you are drunk and tenderizing. It was fun to use as well, and the ribs, seasoned in Whiskey Beard’s secret sweet and savory rub were delicious.

Then came the Corn Stripper.

Pros

Sexy name.
Really fast.
Cuts down on the stringyness.
Perfect for measuring out cups of corn for your corn and quinoa salad.

Cons

Really thought it would strip the husk. (Does this even exist?!)

oxo-tools-bbq-Corn Stripper in actionoxo-tools-bbq-Corn Stripperoxo-tools-bbq-Corn Stripper and corn do their thing

SHAKE YOUR BOOTY DRESSING

We used the salad dressing shaker to mix up the dressing for the corn and quinoa salad cause, it’s a Big Damn BBQ and there was no real salad on hand. Just hearty potato salad and the super protein packed corn and quinoa.  The hand-sized bottle was precious and air tight. What else could you want from a little shaker.

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THE TONGS

Every time we brought them out, it was like Toy Story’s aliens in awe of THE CLAW. OXO had to regretfully inform us that they were sending the longer 16 inch tongs instead of whatever half-life, sad little tongs we were to receive. These tongs were giants. And with their little easy lock they were safe to play with. (Another drunk safety feature.)

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The basting brush. We didn’t have a use for. He was a little sad. A little lonely. It’s not the sort that holds liquid, which is a letdown, but once tested later we’ll let you know how it goes.

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You might be asking, ‘where’s the bacon?’ Here’s the thing that happens with us and bacon. We go to this deli, Malacari’s and order half-inch sliced bacon. We grill the bacon. We eat the bacon. We then realize, we eat that bacon so fast, we never took a picture. But there’s so little regrets, because our stomachs are filled with grilled bacon. 

Overall, it was a good tool set and we actually almost fought over who got to keep the tongs. Finally, as our totally sober promise to you, scroll down for a tease of one of our upcoming  recipes….

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………………………….BACON JAM

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The post OXO BBQ Review #WhatAGrillWants appeared first on Whiskey Bacon.

Bacon Ranch Cheese Ball

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Yep, that’s right. This recipe is a giant ball of bacon and cheese. What’s not to love? And if you’re a bacon-loving turophile (a cheese fancier), like I am, then you’re probably already planning out your next party just so you can make one of these tasty cheese balls and celebrate it’s deliciousness with your friends and family. I mean, it’s a wonderful cheese ball, but it’s not like I’m going to eat the whole thing in one sitting… *checks to make sure no one is looking, eats a chunk of cheese ball* Actually, never mind. you don’t even need to throw a party. Go on, make one for yourself! There’s no shame in eating the whole ball of cheese, right? Right…?! *eats another chunk of cheese* Mmm.

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Ingredients:

Two 8 oz. packages cream cheese, softened
One 1 oz. package Ranch dressing mix
2 ½ cups shredded cheddar cheese
1 ½ cups chopped pecans
1 cup cooked, finely chopped bacon
6 Ritz crackers (crushed)

Instructions:

In a medium-sized bowl, mash cream cheese. Add the Ranch dressing mix, cheddar cheese, and bacon bits to the cream cheese and stir.

Crush the 6 Ritz crackers and mix them with the chopped pecans in a small bowl. Shape the cream cheese mixture into a ball, and roll the ball in the chopped nut mixture until it’s evenly covered.

Cover and refrigerate until the ball is firm, about 1 hour. Serve with more Ritz crackers. Enjoy!

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The post Bacon Ranch Cheese Ball appeared first on Bacon Today.

Bacon-Wrapped Coca-Cola Chicken Breasts

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We are thrilled to feature this recipe from Myron Mixon, star of Destination America’s BBQ PItmasters. Myron Mixon is a three-time world barbecue champion and has won more barbecue competitions than anyone else in the world – he is known as the winningest man in barbecue. Most recently, he was inducted into the Barbeque Hall of Fame in Kansas City, Missouri. He is the chief cook of the Jack’s Old South Competition Bar-B-Que Team; the author of the New York Times bestselling cookbook Smokin’ with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue (Random House, May 2011) and Everyday Barbecue (Random House, May 2013). He has several products in the marketplace, including sauces and rubs, custom-built smokers for professionals, and a line of backyard smokers that is being released in 2014. He also runs a barbecue school out of his cooking pavilion in Unadilla, Georgia. Follow him on Twitter at @Lord_of_Q.

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Serves 2 to 4

4 small boneless, skinless chicken breasts
(preferably from small chickens, about 1 pound total)
1 12 ounce can Coca-Cola
1 medium white onion, diced
2 cloves garlic, crushed
2 cups Jack’s Old South Huney Muney Cluck Rub, or 1 recipe Basic Chicken Rub
8 thin slices smoked bacon

Place the chicken breasts in a shallow dish, and add the Coca-Cola, onion, and garlic. Cover,
and refrigerate overnight. When you are ready to cook the chicken, preheat a smoker to 325°F.

Remove the chicken from the marinade and apply the rub liberally. Wrap each breast in 2 slices of the bacon, securing the slices with toothpicks. Place the breasts in an aluminum baking pan.

Place the pan in the smoker and cook the breasts for 1 hour, or until their internal temperature reaches 165°F.

Remove the pan from the smoker and let the breasts rest, uncovered, in the pan for 15 minutes. Then slice the breasts and garnish them with any bacon that fell aside. Myron’s motto with this dish: Have a Coke and a breast, then smile.

The post Bacon-Wrapped Coca-Cola Chicken Breasts appeared first on Bacon Today.