Bacon Wrapped Pork Tender Loin

I rubbed the pork with McCormick’s “Cowboy Rub”. Next I wrapped it in a lattice wrap using Boar's Head bacon and let it set overnight. This is the first time I've tried this method so it is not very nice looking. I'll cook it on high (450) for 30 minutes and then turn it down to 225 to finish it until the internal temperature is 150. I like my pork to be medium well.




 

Here is the tenderloin after 30 minutes on high.

Here is the final product. I’m going to enjoy this with some potatoes and sauerkraut. Thanks for looking.

SD


What’s next? I’m going to review my gadgets and grills so you have a better idea of what I use and what works for me.

Baby Back Ribs

Ingredients –

Paprika

Sea Salt                                                               

Pepper

Garlic powder

Three racks of Ribs

I seasoned the ribs with the dry ingredients the night before and wrapped them in aluminum foil.

The cooking time is 6 hours. Three hours on smoke, two hours at 225 wrapped in foil, and one hour in the end back open to the heat. The final hour you can baste with your favorite BBQ sauce. I prefer to add sauce when I eat them. In the interest of pleasing the guest (my mom) I will slather one rack with BBQ sauce.

Here are a few preparation and the usual spices shots.

You have to be dedicated for this; I got up at 6:30am to get the party started.

Here are the ribs after 5 hours. Three hours on smoke and two on 225. At this point I will baste with a mixture of 10% apple juice and 90% water.  Previously I got too overzealous with my mixture and my country style ribs turned out very sweet.

Here is the final product. I will let them rest for about 15 minutes and we are ready for our Fourth of July lunch. Along with the ribs we are having backed potatoes with tzatziki sauce, and a spinach salad.

Enjoy! Happy Forth.

SD

Beer Can Chicken

Preparation:

I’m using a real simple seasoning for my first attempt at beer can chicken. I have a 4.5lb chicken, Sol Mexican beer, garlic, sea salt and pepper. In the container I also ground some the dry ingredients along with the beer. This can be done several hours before you cook however this time I only seasoned it 20 minutes before going on the Traeger.

  

Here you see the bird ready for grilling.  I am using a Steven Raichlen Stainless-Steel Beer-Can Chicken Rack found here.

These next few shots are on the Traeger.  

Cooking time should be 70 minutes on high (435 to 450 F). I have an instant read remote thermometer in the leg / thigh portion and I am looking for a temperature of around 180.

The final result. 

Afterthoughts:

The total cooking time was 85 minutes. This was probably because the Traeger was not to temperature when I put the chicken on. As you can see the skin came out golden brown and crispy. The chicken was moist and flavorful. I think that next time I need to flavor the chicken and let it stand overnight. Along with this meal I also grilled sweet potatoes.

Introducton

I have decided to create my own blog after enjoying many. In this blog I am going to be sharing my expert opinion (I use this word lightly) on Grilling, BBQ, Cooking, and Restaurants. Some people have called me a food snob, and while I enjoy this title secretly let it be known that I am no expert, I just have an opinion. I hope that you enjoy my posts and get something of value from them.

SD