The day of service: food service.
I did find this: “I have also had very good luck with Costco’s pork loin. I like to marinate it in the raspberry jalapeno sauce that Costo also sells. I serve it with some on the side too and people always rave about it.”
I need a recipe for that sauce. Anyone know if Costco still has it?
hehehehe...well, now that you mention it.
If you soak a koran in mesquite smoke oil for 2 hours, you can cook up a mean tri-tip roast with a delicious smoked flavor.
Well...I planned on some smoked Pork Chops with a Chief Salad including Ham and Bacon. Not sure yet how I’ll start the charcoal...
Are you series?
If you cook anything but pork, you’ll be a muzzie sympathizer.
Barbecued Pork Short Ribs!
Pork, bacon and more bacon!
Start with Koran pages to light the charcoal...
Lots and lots of pork.
This thread should be pulled, it could put our troops in danger.
/s (or is it?)
**FREEPER KITCHEN PING**
I’ve been using a great chicken marinade I sort of came up with:
olive oil
cider vinegar
minced garlic
couple of tbs. Mrs. Dash Garlic & Herb
So easy.
I’m actually taking 20 marinated cutlets (frozen and vacuum packed) on a plane tomorrow to Alabama for our tailgate Saturday (Penn State @ Bama)
I’m also bringing other vacuum packed frozen meats:
3 lbs. sliced Canadian bacon (some thick for breakfast, some thin for hot subs)
5 lbs. sliced ribeye for Philly Steaks
75 Thirsty Turtle wings(local bar here in Juno) w/ my own sauce
12 hot italian sausage from Antonios (to be served w/ peppers and onions)
Southwest is the greatest. I can fill a duffle bag with with a styrofoam cooler and frozen ice packs. The other duffle will have a camp table and a couple of chairs (all for no charge!).
I UPS’d my little Weber grill to the hotel.
We’ll have to pick up the 5 cases of Yuengling and some rolls, etc. on the way from the airport to the hotel.
Looking to have a great time win or lose with the Bama fans!
I love recipe threads! I’ll look around and see if I have something yummy to share.
Roast Pork Loin in Beer Sauce
For marinade:
1/2 cup Dijon mustard
1 large onion, chopped
1/2 cup honey
3 cups beer (not dark), preferably German
a 3 1/2-pound boneless pork loin, tied (3 to 3 1/2 inches wide)
2 tablespoons vegetable oil
a beurre manié, made by rubbing together 1 tablespoon softened unsalted butter and one tablespoon flour
Directions:
Make marinade:
In a large saucepan stir together marinade ingredients. Bring marinade just to a boil, stirring (marinade will rise and foam), and remove pan from heat. In a blender purée marinade in 2 batches, transferring it as puréed to bowl. Cool marinade to
room temperature and spoon off any remaining foam.
In a large heavy resealable plastic bag combine pork and marinade and seal bag,
pressing out any excess air. Put bag in a baking pan and marinate pork, chilled,
turning bag once or twice, at least 8 hours and up to 24. Let pork in marinade
come to room temperature, about 40 minutes. Transfer marinade to a saucepan
and bring just to a boil.
Preheat oven to 375°F.
Pat pork dry with paper towels and season with salt and pepper. In a flameproof
roasting pan heat oil over moderately high heat until hot but not smoking and
brown pork on all sides. Roast pork in middle of oven, basting frequently with
some marinade, until a meat thermometer registers 155°F. for slightly pink meat, 1
to 1 1/2 hours. Transfer pork to a cutting board, reserving juices in roasting pan
and discarding string, and let stand, covered loosely with foil, about 15 minutes.
While pork is standing, skim and discard fat from pan and add remaining marinade. Deglaze roasting pan over moderately high heat, scraping up brown bits. Bring sauce just to a boil and strain through a fine sieve into another
saucepan. Bring sauce to a simmer and whisk in beurre manié, bit by bit, whisking until sauce is combined well and thickened slightly.
Serve pork, sliced, with sauce
I dunno. A 9/11 BBQ seems about as appropriate as a Rachel Corrie pancake breakfast.
I’d start with PORK anything.
Baby Back Ribs
Marinade:
Soy Sauce
Rice wine vinegar
Honey
Chili oil
Garlic
Ginger root
Sesame oil
Use about two cups of soy, sweeten with homey until it has a sweet and salty taste, the add a few teasons of the rest of the ingredients. Marinade the ribs for up to five days, and throw on the BBQ. Boil the marinade for several minutes to use as additional sauce.
This recipie was from a now closed rib store on Maui....enjoy
Scallops wrapped in bacon grilled. Corn on the cob wrapped in foil with butter and old bay seasoning grilled. Pork ribs mesquite bbq sauce. Cold beer. Perfect meal
The Iatola Bacon Rolla!
http://www.bbqaddicts.com/blog/recipes/bacon-explosion/
Put your cardiologist on speed dial and check this out:
http://www.bbqaddicts.com/blog/recipes/bacon-explosion/