There’s nothing like bacon to take a dish and push it over the top. That’s exactly what happens with this pork bomb. Pork can be easily dried out if not cooked right. The thin cut bacon in this recipe helps to insulate the pork and at the same time adds great flavor. This recipe is for individual pork butts. Another words, each guest will get their very own pork butt. You’ll buy a large pork butt and cut it down into individual servings. Figure 9 to 10 ozs of uncooked pork per person. This will yield about around 6-7 ozs of cooked pork.
7-8# Pork Butt (Boston Butt)
Thin cut bacon (about 6-8 slices per serving)
Cooking temperature 300 degrees.
Approximate cooking time: 1.5 minutes (though check at the 1 hr. mark)
Note: If you are on a gas or charcoal grill use the indirect cooking method.
Remove all fat and silver skin from the butt.
Cut the butt into serving sizes. Out of a 9# butt you will get any where from 7 to 10 pieces. 7 pieces will be large and for some way too much meat. Also with 7 pieces you will need about 8 pieces of bacon so you be the judge of how big the portions should be.
(These were very large and I didn’t cut up the entire butt)
Mix Butcher Pork Injection in accordance with label instructions and inject each piece with about 1 oz. of injection. Distribute it evenly in the meat.
Apply a light coat of Obie Cue’s Double Garlic Pepper.
Apply a good coat of Eat’s Zero to Hero.
Place the bacon on a piece of wax paper.
Wrap the bacon in a weave pattern around each serving and add a light coat of Zero to Hero to the top of the bacon.
If possible, allow the sectioned pork butt sit in the fridge overnight.
Bring your smoker, charcoal, or gas grill up to 300 degrees.
If smoking add some wood chunks or on a gas grill some pellets wrapped in foil.
Remove the butts from the fridge and place on the smoker/grill.
Bring the internal temperature of 160 degrees or higher.
When the desired temp is reached, apply a medium coat of Blues Hog Original BBQ sauce and leave in the cooker 7 mins. to set the sauce.
Remove the individual butts from the cooker and again brush on a light coat of Blues Hog Original BBQ sauce for added appearance and serve.
Don’t know anything about grilling or smoking? You tried and all your efforts went up in smoke? Are you getting smoke signals that this may not be for you? Or, are you just interested in becoming a better cook in the backyard. Then this class is for you!!!
We’ll discuss all the basics of smoking, charcoal and gas grilling right down to the most common types of grills along with the pros and cons of each. How to smoke with gas and charcoal. Various cuts of meat, how to select and where to buy them. Understanding of proper food handling. Brining vs. Injecting? The method of layering of seasoning. Understanding the different grading of meats. Techniques for grilling large cuts of meat.
We’ll discuss the most common meats for smoking and grilling and more…………
It’s your class, ask all the questions you want!!!! The perfect primer for the prospective gas, charcoal and smoking enthusiast and for the backyard Pro. Looking forward to a fun morning!!
9:00 AM to 12:00 PM
Price $ 59.99/pp
Here’s a recipe that is fairly simple and economical to make. So if you are planning to cook for a larger crowd this recipe should “fit the bill”.
The size of the pork loin is going to be dependent on the number of guests. As a guide figure 9 oz. of uncooked meat per serving per adult. When cooked this will yield about 5 to 6 oz. of meat. Along with sides this should be plenty.
Note, this recipe can be used with pork tenderloin also but it will not be as economical. Better off using the loin. Also it is best to prep the loin the night before to allow the seasoning to penetrate the meat and to allow the injection to migrate through the loin evenly.
- One pork loin
- Butcher Pork Injection
- Eat’s Zero to Hero Seasoning
- Smokin Gun’s Gun Powder
- Thick cut bacon
- Blues Hog Original BBQ Sauce
- Trim the fat off the loin.
- Inject the loin with Butcher’s Pork Injection in accordance with the label (only add water and do not add anything else).
- Liberally season the loin with Eat’s Zero to Hero.
- Wrap the bacon around the loin covering all areas. To anchor the bacon to the loin you can use toothpicks.
- Put the loin in the refrigerator and let sit overnight.
- The next day start up your grill or smoker and bring it up to a temp of 250 degrees.
- Check out our article for indirect cooking. (link)
- We like to use 50% apple and 50% peach wood or either for smoking.
- Place the loin in the smoker or on the grill.
- Cook to an internal temp of 145 degrees.
- Remove the loin from the smoker.
- If using a smoker start up a gas grill and set to high heat.
- On a charcoal grill you can use the side where the coals were placed for indirect cooking.
- Remove the bacon and reserve.
- Once the grill is good and hot place the loin on the grill and sear the exterior. Keep moving the loin so you don’t cook the interior and further.
- Once the loin has nice color from searing remove from the grill.
- Liberally coat the exterior with Blues Hog Original BBQ Sauce.
- Place the meat back on the smoker. If using a grill place back on the indirect side.
- Let it sit in the smoker for 10 minutes to “set” the sauce.
- Remove from the smoker or the grill and let it rest for 3 minutes then slice into ½” thick medallions.
- Don’t throw the bacon away!! Save it. Use it for other recipes or for breakfast. It will be the best bacon you ever had.