Congrats to Paul Robinson, grillmaster extraordinaire! Paul crushed the Bacon Wrapped Pork Tenderloin with Maple/Chipotle Rub! And I chimed in with Grilled Sweet Potato Slices with Blueberry reduction, and grilled Fireball Whiskey infused Pineapple slices! We edged out Roadkill and Jim Lovett's team for the win - but in all seriousness- ALL OF THE DISHES were done very well!
Heres what the plate looked like -
Here's the recipes:
FIREBALL PINEPPLE:
1 ripe pineapple, peeled, quartered, and cored
1 1/2 c.Fireball Whisky
1/4 c.cinnamon sugar
1/4 tsp.cayenne pepper (optional)
DIRECTIONS
- Cut pineapple into wedges and place in a large bowl. Add Fireball and refrigerate for 1 hour, stirring once after 30 minutes have passed.
- Drain pineapple and reserve Fireball for future use. In a large bowl, combine pineapple, cinnamon sugar, and cayenne, if using. Toss until pineapple is fully coated.
- Preheat grill or grill pan to medium-high. Place pineapple on grill and cook, turning occasionally, until you can easily insert a paring knife into the center of a wedge, 8 to 10 minutes.
GRILLED SWEET POTATOS with blueberry jam reduced - for dipping
4 sweet potatos
Stonewall Kitchen Real Maine Blueberry Jam
Simple - cut sweet potatoes into either slices or french fry like strips and grill to your preference
Put 3 tablespoons of Blueberry Jam in sauce pan and heat till it is reduced to more of a liquid form, then pour into small glass container that you can dip the potatoes into.
BACON WRAPPED PORK TENDERLOIN WITH MAPLE/CHIPOTLE RUB
1-2 lb pork tenderloin (we used 1.93 lbs)
2 packages Maple Bacon (not thick cut)
Cayenne Pepper
Pepper Palace Maple-Chipotle Rub
INSTRUCTIONS:
Start by taking the pork out of the refrigerator and bring the pork up to room temperature.
Lay a large piece of parchment paper on your countertop.
Open 1 package of bacon, and get ready to make your bacon weave.
For the Bacon Weave:
Lay half the bacon (about 7 slices) out horizontally across the middle of the parchment paper, close, but not overlapping each other.
Take every other strip (2, 4, 6) and fold them halfway to center
Lay your 1st strip vertically, then fold the horizontal strips back.
Next, take the opposite strips (1,3,7) and fold those back over the first horizontal strip Lay your 2nd strip then fold the horizontal strips back
Repeat process twice more until you reach the end of the weave
Preheat grill to medium high heat, placing the grill mat on the grill
Dust the bacon mat with the Pepper Palace Maple Chipotle rub
Season the pork liberally with the rub, then place it in the middle of your bacon mat
Take the edge of the parchment paper, and carefully roll the mat over the pork, pressing firmly to “stick” the bacon to the pork.
If you have a shorter piece of pork, trim the outside pieces of the bacon mat off with scissors or a knife
Once rolled, cut a few pieces of twine long enough to circle around the pork.
Carefully place twine around the roast, lining up with a vertical piece of bacon and tie down tight Once tied, season liberally with the Pepper Palace Maple Chipotle dry rub, then place on the grill.
Grill until you reach an internal temperature of 145 degrees, flipping the roast every 5 minutes to prevent the bacon from burning.
Depending on the size of your pork loin, this could be 20-30 minutes