What's up fellas? It has been really crazy around the house the last couple weeks. For one, my dog had puppies, she's a German Shepherd and had a litter of 10 (8 survived). The temperature dropped, so work has been busy. And this is also my first year hosting the holidays at my house. Through all of that, I have been active on the grill, just not enough time to post until now. Because of this, here are 3 dishes I have done recently (after reading the previous posts, I had to do a pork loin the other night.
First off is my "Rib Rockin Roast". That would be the first pic below, whole rib eye roast marinaded in garlic, Kosher salt, black pepper, onion, Worcestershire sauce, and balsamic vinegar. Rubbed down with your favorite steak seasoning, cooked on top rack over lump hardwood charcoal direct heat, 1 and half hours for medium.
Second pic of my "3 Way Jalapeno Heat". This is actually 3 different types of stuffed jalapeno. First one is bacon dredged in paprika and brown sugar and wrapped around cream cheese filled jalapeno. Second one is Maple bacon cooked crisp and rough chopped mixed with cream cheese, garlic powder, and paprika to make a filling. The third one is the same as the second, just substituting Genoa salami for the bacon. All smoked over apple wood.
Third, fourth, and fifth pics are of my "Italian Cran-Pork Roll", a 4 pound pork loin filleted and pounded out, layered sliced parm, roasted red peppers, parsley, and garlic. Roll and tie with butcher's string. Then rubbed down with Italian seasonings and paprika. Grilled with indirect heat at 300 degrees for 2 hours over apple wood and lumphardwood. Served with fresh cranberry reduction.
First off is my "Rib Rockin Roast". That would be the first pic below, whole rib eye roast marinaded in garlic, Kosher salt, black pepper, onion, Worcestershire sauce, and balsamic vinegar. Rubbed down with your favorite steak seasoning, cooked on top rack over lump hardwood charcoal direct heat, 1 and half hours for medium.
Second pic of my "3 Way Jalapeno Heat". This is actually 3 different types of stuffed jalapeno. First one is bacon dredged in paprika and brown sugar and wrapped around cream cheese filled jalapeno. Second one is Maple bacon cooked crisp and rough chopped mixed with cream cheese, garlic powder, and paprika to make a filling. The third one is the same as the second, just substituting Genoa salami for the bacon. All smoked over apple wood.
Third, fourth, and fifth pics are of my "Italian Cran-Pork Roll", a 4 pound pork loin filleted and pounded out, layered sliced parm, roasted red peppers, parsley, and garlic. Roll and tie with butcher's string. Then rubbed down with Italian seasonings and paprika. Grilled with indirect heat at 300 degrees for 2 hours over apple wood and lumphardwood. Served with fresh cranberry reduction.
ENJOY!
10 comments:
Terrence, how do you make the cranberry sauce?
That roast looks really good too. I have a recipe for a gyros roast on the grill, will have to make that one soon.
Thanks Chuck! I took one whole bag of cranberries, rinsed, put them in a deep wall skillet and fill with water. Cook until soft, strain them, empty skillet, add one cup sangria, one cup water, and one cup sugar. Cook until thick. Do not over cook.
Hey Terrence, is there some place near Aurora that CHuck can get a suckling pig from? Where do you buy your whole hogs?
Czimers in Homer Glen, on 159th St. about 3 blocks west of Bell rd. Or www.czimers.com
A soon-to-be PSMGC member (Frank P., Aurora) is on it. Thanks!
By the way, Chuck, for the cran reduction, when you add the sangria, berries, water, and sugar, I try to mash them up in the pan. My extra little secret is while those ingredients are in the pan and cooking, I use a small eleictric hand mixer (BE CAREFUL, IT GETS HOT!) on low to make the reduction more consistant.
Thanks for the tip. I have a stick blender, I think that would work well.
Grilled skirt steak, made into steak quesadillas for the kids..... Pics and write up to follow
Got a 10 pound brisket going on the "smoker" for tonight, not sure what will be with it yet. Pics and info to come.
Happy smoking to all!!!
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