Enter to win $50 to The Meat Shop On Main! Just put in your own recipe below and our professional food critic Kevin Albers will pick one lucky winner at the end of the month! And try a recipe courtesy of Mr. Alberez himself:

 

Pork On Pork!!!!!

 

OK….. this is not a wicked crazy unusual recipe people..but if you’re a rookie at the bbq it may be new…

 

I call this.. pork on pork…

 

FIRST YOU NEED A TENDERLOIN….OF PORK…

SECOND BACON.. BUT ALWAYS NOTE.. WHEN WRAPPING ANYTHING IN BACON ..I WONT SAY THIS OFTEN OF INGREDIENTS… IN THE WRAPPING OF BACON CASE.ALWAYS THE CHEAPEST BACON MONEY CAN BUY…BECAUSE IT’S THIN….IF YOU GET GOOD QUALITY BACON IT TENDS TO BE THICKER AND TAKE LONGER TO CRISP WHICH WILL CAUSE YOU ISSUES IN OVER COOKING THE WOULD-BE WRAPPED ITEM…IN THIS CASE THE OLD PORK TENDERLOIN.

 

SO.. USE A RUB OF YOUR CHOICE ON THE TENDERLOIN … YOUR CHOICE..BUT REMEMBER WITH PORK USUALLY SWEET AND SAVORY IS THE BEST …..NOT GET AN EXTRA PAIR OF HANDS AND SIMPLY WRAP IT IN BACON AND TIE IT UP WITH BUTCHER’S STRING SO IT STAYS ON…

THEN PEPPER THE BACON ..AND ON THE GRILL IT GOES…USING INDIRECT HEAT…MEANING ..MEAT GOES OVER A BURNER THAT IS NOT LIT…AND CONTROL HEAT WITH OTHER BURNERS..NOT UNDER MEAT..I USUALLY TRY TO GET IT COOKING FAIRLY SLOW AT 300 TO 350

..NOW WHEN BACON IS CLOSE TO A CRISP AND YOUR TENDERLOIN IS NEAR 145 F… WHICH IS DONE… BAST IT IN BACON MAPLE SYRUP PRESIDENTS CHOICE BBQ SAUSE YOU GET AT SUPERSTORE…STUFF IS AMAZING…

 

LET REST CUT OFF STRING AND ENJOY…!!!

 

Bonapotato!!!!

 

Congratulations to our winners so far! Click their names to see their winning recipes!

October: Peter Stark                    November: Megan Morgan                    December: Cynthia Kulchyski                    January: Rod Beisel                    February: Megan Morgan                    March: Chelsea Bursey                    April: John MacDonald                    May: Megan Boughton                    June: Amber Heetebrij                    July: Matt Desfosses

 

Enter your recipe below!

 

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