Bacon Wrapped Smoked Pork Tenderloin Sliders with Grilled Pineapple & Red Onions

At a recent class featuring Stan Hays from County Line Smokers, Operation BBQ Relief and The Food Network’s 2015 Chopped Grill Masters, we focused the entire class on Tailgating. This bacon wrapped smoked tenderloin used to make sliders was a delicious hit. Simple and easy enough to make on site at a tailgate party. Super flavors combining sweet, spicy and porkalicious!

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Ingredients:

Pork tenderloins

Bacon

Sliced pineapples

Smoke On Wheels Pork Marinade & Injection

Tim & Todd’s Excellent BBQ Sauce

Grilled red onions glazed with Tim & Todd’s

Oakridge BBQ Competition Beef & Pork Rub

Slider Pretzel Rolls

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Marinate pork tenderloins and sliced red onions in Smoke On Wheels Pork Marinade overnight. Remove tenderloins from marinade and dust generously with Oakridge BBQ Competition Beef & Pork Rub.

After the tenderloins have been dusted, wrap them each with a slice of bacon and dust the bacon lightly with the Oakridge BBQ seasoning.

Dust the pineapple slices with the Oakridge BBQ Competition BBQ seasoning.

Set The Big Green Egg for indirect cooking using the ConvEGGtor(plate setter) at 275 degrees and place the tenderloins in the center of the grill. Turn after 20 minutes and cook through until the internal temperature of the tenderloins is at 140 degrees.

Grill the pineapple slices and baste each side with Tim & Todd’s Sauce. Grill the red onions in the grill wok basket.

*The bacon can be crisped up if needed by finishing over high, direct heat. This recipe was developed and used in competition about 25 years ago when pork tenderloins were legal to use in Kansas City BBQ Society sanctioned events.

Let the tenderloins rest for 15 minutes and slice into medallions. Assemble into sliders using the Pretzel bread slider rolls.

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Pancetta and Rosemary Turkey Breast with Roasted Potatoes and Apple Relish

Ingredients

  • 1 boneless turkey breast half (with skin), about 3 pounds, butterflied
  • 1 tablespoon plus 2 teaspoons finely chopped fresh rosemary leaves, divided
  • 1 tablespoon finely chopped fresh sage leaves
  • 2 teaspoons finely grated lemon zest
  • 2 large garlic cloves, minced or pushed through a press
  • Kosher salt
  • Freshly ground black pepper
  • 4 ounces pancetta, thinly sliced
  • 1 tablespoon unsalted butter, melted

Relish

  • Vegetable oil
  • 1 tablespoon finely chopped fresh sage leaves
  • ½ large yellow onion, cut into ½-inch dice (about 1 cup)
  • 2 sweet-tart apples, such as Pink Lady or Jazz, each about 8 ounces, unpeeled, cored, and cut into ½-inch dice (about 3 generous cups)
  • 2 ribs celery, finely sliced (about 1 cup)
  • ½ cup water
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons honey
  • 1 teaspoon cider vinegar
  • 2 pounds new red potatoes, about 1½ inches in diameter, each cut in half

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Instructions

  1. Place the butterflied turkey breast, skin side down, between two large sheets of plastic wrap, and pound to an even ½-inch thickness (the size of the turkey breast will be approximately 12 by 11 inches).
  2. In a small bowl combine 1 tablespoon of the rosemary, the sage, lemon zest, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Sprinkle the mixture evenly over the turkey breast, and then roll up the turkey breast lengthwise to create a cylinder. Cover with the pancetta slices, overlapping them slightly, and then tie the cylinder with butcher’s twine at 2-inch intervals to secure the pancetta and maintain its shape. Brush the outside all over with the melted butter. Season evenly with 1 teaspoon of the rosemary, ¾ teaspoon salt, and ½ teaspoon pepper.
  3. Before you light the Weber grill, place a large disposable foil pan underneath the cooking grate to catch the pancetta drippings. Prepare the Weber grill for direct and indirect cooking over medium heat (350° to 450°F).
  4. Brush the cooking grates clean. Center the turkey over the foil pan and grill over indirect medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the breast registers 160° to 165°F, about 1 hour 20 minutes, turning two or three times. Meanwhile, make the apple relish.
  5. In a medium skillet over medium heat, warm 1 tablespoon oil. Add the sage and swirl to release its fragrance, 20 to 30 seconds. Add the onion and cook until tender, about 5 minutes, stirring frequently. Add the apples and celery and cook for 2 minutes more, stirring occasionally. Add the water, lemon juice, honey, vinegar, ¼ teaspoon salt, and ⅛ teaspoon pepper. Bring to a simmer, cover, and cook until the apples are no longer crunchy but are still slightly firm to bite, about 3 minutes. Remove from the heat and cool to room temperature.
  6. After the turkey has cooked for about 40 minutes, place a perforated grill pan on the cooking grates over direct medium heat and preheat for 10 minutes. Put the potatoes in a medium bowl and toss with 2 teaspoons oil, the remaining 1 teaspoon rosemary, 1 teaspoon salt, and ½ teaspoon pepper. Spread the potatoes in a single layer on the grill pan and grill over direct medium heat until browned in spots and tender, 20 to 25 minutes, turning occasionally.
  7. Transfer the turkey to a cutting board and let rest for 10 minutes. Remove the twine and cut the turkey crosswise into ½-inch slices. Serve warm with the potatoes and the relish.

The World’s 1st EVER “Kosher EggFest” Scheduled for August 16, 2015!!!

Hot Spot Pools, Hot Tubs & BBQ is sponsoring the very first “Kosher EggFest” at the Kansas City Kosher BBQ Festival on August 16, 2015 at the Ritz Charles in Overland Park, KS.

As part of the 4th Annual Kansas City Kosher BBQ Festival, Hot Spot Pools, Hot Tubs & BBQ has teamed up with Rabbi Mendel Segal of Vaad Hakashruth of Kansas City, home to the Kansas City Kosher BBQ Festival. For more information on The Kansas City Kosher BBQ Festival, click here: KCKBBQ

An EggFest Egg is a package that you pre-purchase prior to the EggFest. The brand new Big Green Egg will be cooked on the day of EggFest by one of our registered cooking teams, and then you will pick it up at the end of the day!

This is a great opportunity to buy your first Big Green Egg or add to your EGG family! All EggFest EGGs carry the full Big Green Egg warranty, include a Rolling Nest, and are available in Large size only. EggFest EGGs are available to PURCHASE ONLINE or IN-STORE at our Liberty and Overland Park Locations.

Large EggFest Egg Package – $825

Large Egg ($899 retail)

Egg Nest ($163 retail)

10% Off BGE Accessories

Comes Fully Assembled ($50 value)

Original Full BGE Lifetime Warranty

RETAIL VALUE OVER $1,142

This package is available for a limited time, and in very limited quantity. All additional Big Green Egg products will be 10% OFF during EggFest!

EGGFEST EGG’s MUST BE PICKED UP AUGUST 16TH AFTER THE EVENT HAS ENDED. NO EXCEPTIONS WILL BE MADE, SO PLAN ACCORDINGLY.

Tequila Lime Oakridge “Crucible” Flank Steak

At a recent class we focused totally on recipes for the grill and smoker using beef. We smoked brisket, meat loaf, grilled steaks and came up with one of our favorite recipes using The Limited Edition Ghost Pepper Chili rub, “Crucible”, from Oakridge BBQ Seasonings. Unlike jalapeno and habanero peppers that have an instant heat, the ghost pepper tends to go to the back of the tongue and create a slow burning heat. Which makes it a perfect addition to any marinade or glaze when you want strong heat, but not piercing heat. Add a little honey to this recipe to take some bite out of the Crucible and Tequila.

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Ingredients

1 cup roughly chopped garlic (about 3 bulbs)
3/4 cup freshly squeezed lime juice (about 8 large limes)
1/2 cup clear tequila
1/4 cup soy sauce
1 bunch roughly chopped fresh cilantro, leaves and stems

1 teaspoon Oakridge Crucible Ghost Pepper Rub
1 teaspoon cumin powder
1 tablespoon freshly cracked black pepper

1 1/2 to 2 pounds flank steak
12 corn tortillas, wrapped in foil

Combine the garlic, lime juice, tequila, soy sauce, cilantro, Oakridge “Crucible” Ghost Pepper Rub, cumin and black pepper in a sealable container. Add the steak and let marinate in the refrigerator for at least 2 hours up to overnight. Remove from the refrigerator, and let marinate at room temperature another 30 to 45 minutes.

Prepare a grill to medium-high heat. Remove the steak from the marinade.

Put the tortillas on the corner of the grill and flip the package a few times to heat through while the steak is cooking.

Place the steak on the grill. Cook for 4 minutes, turn 180 degrees, and cook for 3 minutes more (to create cross grill marks). Flip over and finish cooking for 3 to 5 minutes, depending on desired doneness.

NOTE-FLANK STEAK IS MOST TENDER WHEN COOKED MEDIUM RARE.

Grilled Stuffed Pork Loin Roulade With Pineapple Ham, Onions, Apples & Cheese

This is an outstanding recipe developed for a BBQ Cooking Class called “Porkapalooza”. I love when the local grocery store has the whole pork loins on sale. It’s a great time to stock up and fill the freezer with at least a half a dozen meals. This particular stuffed loin was cooked at 275 degrees first on a Good One Marshall and then finished over direct heat on a Big Green Egg.

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Pork

Start with an 8″ to 10″ pork loin roast. To butterfly, put pork loin on a work surface with short end facing you. Holding a long, thin sharp knife parallel to work surface and beginning along one long side, cut 1/2″ above underside of roast. Continue slicing inward, pulling back the meat with your free hand and unrolling the roast like a carpet, until the entire loin is flat. Cover with a sheet of plastic wrap. Using a meat mallet, pound to an even thickness.

Filling

Ham, good quality sliced deli ham(I used pineapple for this recipe)

1 large yellow onion, sliced and grilled

2 heads garlic, roasted

R Butts R Smokin Ozark Heat BBQ Rub

2 medium Granny Smith apple, sliced & grilled

Sliced swiss sheese

Sliced havarti cheese

Process

Layer the fillings on top of the pounded out pork loin in this order:

1.Roasted garlic spread

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2.Ham

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3.Sliced swiss cheese

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4.Grilled Onions

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5.Another layer of ham

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6.Grilled Apple Slices

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7.Sliced havarti cheese

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Dust each layer of ham with R Butts R Smokin’ Ozark Heat BBQ Rub.

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Use The Food Loop silicone trussing tool to roll up the pork roulade and secure.

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Cook in your grill or smoker on medium/high heat indirectly at 275 degrees until the internal temperature of the pork loin reads 160 degrees. Rest for 15 minutes, slice and totally enjoy!

Bacon Wrapped Pickled Watermelon Rinds

If any food can handle the moniker “trendy”, it’s most definitely Bacon! Bacon has become all the rage as a versatile ingredient in just about everything from savory BBQ dishes to desserts! Here is a delicious appetizer for the next time you fire up your grill for your friends and family!

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Ingredients

1 jar pickled watermelon rinds

1/4 cup of your favorite BBQ rub or spicy seasoning

1 lb. bacon

Simply cut your bacon strips into thirds or fourths so they will fit the watermelon rinds. Dust each watermelon rind with seasoning and then wrap each rind and secure with a toothpick. Sprinkle more rub on each bacon wrapped watermelon rind and grill on medium high heat. Preferred temperature would be 350 degrees. Grill until the bacon is browned and crispy. Watch them closely because the fat from the bacon and the sugar from the rub can cause flare-ups and burning.

The tartness of the pickled watermelon rinds makes a great combination with a sugar based BBQ rub such as Oakridge BBQ’s Secret Weapon, Plowboys BBQ Yarbird, or Fast Eddy’s All Purpose BBQ Seasoning.

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Smoked Chicken Italian Fatty

This recipe is a twist on the ever popular “Bacon Explosion” featuring a bacon weave wrapped around sausage and smoked/grilled. I love taking the basic premise of this recipe and adding a couple of tasty and unique ingredients. The great thing about these “explosions” or “fattys” as they’re called, is that they slice up so beautiful and fit perfectly on a toasted bun! This particular version uses pounded marinated chicken breasts and has a touch of Italian to it!

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What you’ll need:

Preparation:

  • 1. Split the chicken breasts in half lengthwise. Pound the breasts out with a meat tenderizer to about ¼ inch thickness.
  • 2. Place the breasts in a doubled up freezer bag and pour in the Smoke On Wheels BBQ Marinade. Marinade the breasts for at least 3 hours and up to 6 hours.
  • 3. Assemble your bacon weave using the “8 Strip” process.
  • 4. Take the Italian sausage and put it into a 2 lb. zip lock bag. Lay the bag flat and use a rolling pin to roll the sausage out flat from corner to corner.

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  • 5. With a knife or kitchen shears, cut along each edge of the zip lock bag from the opening so you can peel back the top of the bag.
  • 6. Gently lay the sausage on top of the bacon.
  • 7. Dust the sausage with Oakridge Santa Maria rub and lay the chicken breasts on top of the sausage.
  • 8. Lay strips of roasted red pepper and basil along one half of the chicken.

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  • 9. Sprinkle the grated provolone cheese on top of the peppers and basil.

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  • 10. From the end of the bacon weave where the peppers and cheese are… tightly roll the entire weave into a roll.

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  • 11. Place roll into half foil pan and transfer onto grill at 325 degrees.
  • 12. Cook for about 15-20 minutes in the foil pan so the roll can “set”.
  • 13. Remove the roll from the pan and finish directly on the grill until internal temperature reads 165 degrees.
  • 14. Let the roll rest for fifteen minutes and slice into medallions for serving.

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Absolutely Gorgeous!!!