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Bacon-Wrapped Pork Tenderloin Kabob's by Robyn SavoieThe smoky flavor of the bacon makes this dish a killer! I lay fresh rosemary sprigs on the serving platter for presentation. When you place the hot kabob's on the bed of rosemary, the aromatics is amazing! |
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Spicy Chipotle Pork Tenderloin by Robyn SavoieBig and bold, tender and juicy, these pork tenderloins get a dose of sultry Southwestern flavor from smoky adobo sauce and canned chipotle chilies. |
1 vote
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SMOKED TAMALES by GARY ESTESSTHIS IS SOMETHING THATS GOOD TO EAT WHEN GRILLING AS A SNACK.I HOPE FOOD NETWORK LOOKS AT MY PATENT. |
1 vote
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Maple Bacon Glazed Pork Breakfast by Patti FisherMaple Bacon Glazed Pork Breakfast, one of the things I have always loved to do was create AWESOME and hearty camp meals that will be remembered for years. This is most definitely one of those. I have to laugh because thinking about camp meals I can remember eating a cold can of chili in pouring rain, and liking it… Pork sirloin are… |
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Grilled Blue Cheese Stuffed Pork by Patti FisherPatti found a huge, (13lb.) extra lean pork loin on sale; we named it “porkenstein”. Ken cut it into three pieces and this is our first recipe with this hunk. The strong flavor of the blue cheese permeated the pork and the fresh spinach added color and hid a nice healthy veggie. Just for fun we used our new Big Dick’s Margarita rub… |
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PULLY PORK POT PIE by GARY ESTESSWE LOVE PULLY PORK AND WHAT DO YOU DO WITH WHAT YOU HAVE LEFT. WE MAKE A PIE. THIS IS SO GOOD THAT YOU NEVER HAVE ANYTHING LEFT. |
1 vote
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Grilled Pork Loin with Pineapple Salsa by Chuck TrimbleAdjust the level of sweetness or heat in the salsa as a perfect compliment to the smokey-citrus flavor of the pork. I have had great success using much larger pork loins and putting them on my smoker for larger gatherings. Leaving the pork in the marinade for 24 or more hours will produce more intense flavors in the meat. |
1 vote
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BACON RAP TENDER LOIN by GARY ESTESSWE DO THIS ON THE GAS GRILL AND THE GRILL-A SMOKER WORKS BETTER |
1 vote
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