Sunday, March 25, 2012

When thick cut bacon and pork tenderloin go half-price at the same time

Looking for one of my surgeon friends to give me tips on how to perfect the bacon stitches.

Tips to go from good to great with this dish:
1. Go charcoal. Get the coals hot but don't have a raging fire. Close 2 of your 3 bottom vents. Sear the meat to let the bacon cook and get crisp. Keep the grill covered with the top vent open so you can peek in to monitor for flare-ups. The trick here is to cook the bacon without having a grease fire. Focus on getting the bacon cooked then cook indirect until rare, pull it, then let it sit 5-10 minutes to finish cooking before you slice into it.
2. Use thick cut bacon. No need to pre cook. High quality bacon will reduce the grease flare-up risk.
3. Coat with fresh ground pepper and a little Lawry's.
4. If you like a smoky flavor, add some hickory or apple wood chips.

Other flavor enhancers... Finish with BBQ sauce or serve with some crumbled blue cheese.

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