What happens when you take an already great rack of smoked spare ribs, wrap them in thick cut bacon, and then smoke ‘em again?  Pure pork perfection!

Fire these bad boys up at your next backyard bash and you are certain to be deemed “God's gift to the grill” from that day forward.

DOUBLE SMOKED BACON WRAPPED RIBS 

Ingredients

1 rack St. Louis spare ribs

1 tbsp. yellow mustard

Your favorite BBQ dry rub seasoning

2 lb. thick cut bacon

 

Instructions

Prepare grill for indirect cooking, placing a water filled aluminum half pan in the center of the charcoal grate and placing preheated charcoal briquets on each side of the pan.  Add 3-4 chunks of your favorite smoking wood to the charcoal briquets and adjust the grill vents to bring the temperature to 250 degrees. 

Remove the membrane from the bone side of the ribs then rub the ribs with mustard, and season both sides of the ribs liberally with BBQ dry rub.  Place the ribs on the smoker or grill. 

Cover and allow the ribs to smoke for approximately 5-5.5 hours until tender (note: ribs should bend at a 45 degree angle when held on one end with tongs).  Remove the ribs from the smoker or grill and open the bottom grill vents to bring the temperature to approximately 400 degrees, adding 2-3 additional wood chunks for maximum smoke flavor.   Slice rack into individual ribs.

Wrap each rib tightly with two slices of bacon so that the meat is entirely covered. 

Dust the bacon with dry rub seasoning then place the bacon wrapped ribs on the grill over indirect heat.  Cover the grill and allow the bacon wrapped ribs to smoke for approximately 20 minutes until the bacon is nicely browned and crisp.

Remove the double smoked, bacon wrapped ribs from the grill and serve immediately.

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Valentine's Day is only 2 days away.  But instead of rushing out to buy some cardboard heart filled with sub-par chocolates, why not surprise your loved one with something truly special -- Smoked Candied Bacon Chocolates.

My latest creation for Kingsford.com, the grilled bacon chocolates strike the perfect balance of sweet and savory with bacon that is rolled into spirals before being smoked on the grill then finished with a dip in either white or dark chocolate.  

To really take it over the top, dump those cheap chocolates from a store bought heart-shaped box and replace them with the grilled candied bacon chocolates!

VALENTINE’S DAY BACON CHOCOLATES

Ingredients 

18 slices thick cut bacon 

3 tbsp. agave sweetener 

1 cup dark chocolate chips

1 cup white chocolate chips

 

Additional tools 

Wooden toothpicks 

2 medium mixing bowls

1 small saucepan

1 large empty heart-shaped box

 

Instructions 

Preheat charcoal briquets in a charcoal chimney. Once the briquets are ashed over, place them on one side of the grill’s bottom grate to create a 2-zone cooking surface with one hot side and one cool side.  Replace the top cooking grate, cover the grill, and adjust the bottom grill vents to bring it to approximately 300 degrees. 

Lay bacon slices on a sheet of parchment paper.  Starting at one end of the slices, begin rolling them in to a tight spiral.  Insert one toothpick through each spiral to keep the outer end of the slices in place while they cook.  

Place the bacon spirals on the cool side of the grill as far from the charcoal as possible.   

Cover the grill and allow the bacon to cook for approximately 30 minutes until cooked through and nicely browned.  

Remove the bacon spirals from the grill, place them on a plate or sheet of parchment paper, and brush six of the 18 with agave sweetener.  

Fill a small saucepan by 1/3 with water.  Place saucepan on the hot side of the grill and once the water is warm top the saucepan with 1 medium sized mixing bowl to create a double boiler.  Add the dark chocolate chips to the mixing bowl and allow the chocolate to melt while stirring frequently. 

Once the chocolate has melted, dip the top half of six of the remaining 12 bacon spirals (ie the non-agave slices) then return them to the plate or parchment paper to cool.  Carefully remove the mixing bowl from the top of the saucepan using an oven mitt or tongs and replace it with a second clean mixing bowl.  Add white chocolate chips to the mixing bowl and allow them to melt while stirring frequently.

Dip the top halves of the remaining six bacon spirals in the white chocolate then return to the plate or parchment paper to cool.  Once cooled, place bacon candies in an empty heart shaped box and present to your loved one.

* Recipe by Clint Cantwell, courtesy of Kingsford.com

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As part of our continuing partnership with the fine folks at Smithfield*, today Grillocracy is taking a trip to Vietnam with our unique twist on the popular bahn mi sandwich by utilizing one of the brand’s newest marinated fresh pork products -- Smithfield Applewood Smoked Bacon Marinated Fresh Pork Loin Filet.

Perfectly seasoned and easy to prepare, the entire roster of Smithfield Marinated Fresh Pork products include pre-seasoned tenderloins, sirloins, and loin filets.

In addition to our Applewood Smoked Bacon Pork Loin Bahn Mi recipe below, you can also get into the flavor game with the “Smithfield Real Flavor, Real Fast” contest.

Between now and November, Smithfield will offer consumers three chances to win amazing prizes including a trip to wine country by simply submitting their tips and tricks for getting dinner ready in 30 minutes or less using Smithfield® Marinated Fresh Pork. Consumers also have the chance to win a $25 Visa gift card by voting for their favorite tips. To enter the contest and/or to place your vote, please visit http://www.smithfieldrealflavorrealfast.com/.

Also be sure to check out the video recipe for Smithfield’s Smoked Bacon and Pork Alfredo by clicking here.

APPLEWOOD SMOKED BACON PORK LOIN BAHN MI

YIELD: 4 sandwiches

PREP TIME: 20 minutes

COOK TIME: 30 minutes for pork loin, 5 minutes for sandwiches

Ingredients

·       ¼ cup rice wine vinegar

·       ¼ cup sugar

·       ¼ cup warm water

·       1 tsp. Kosher salt

·       1 daikon radish (peeled and julienned)

·       2 carrots (peeled and julienned)

·       1 (27.2 oz) package Smithfield Applewood Smoked Bacon Marinated Fresh Pork Loin Filet

·       1/2 cup mayonnaise

·       2 tbsp. Sriracha

·       1 cup fresh cilantro leaves

·       1 cucumber, thinly sliced

·       Thinly sliced jalapeños

·       4 10-inch sections of French baguette, sliced lengthwise

 

Instructions

Combine vinegar, sugar, water, and salt in a medium mixing bowl and stir to combine. Once the sugar and salt have completely dissolved, place julienned radish and carrots in a large resealable bag, cover with the liquid, then seal the bag while removing as much air as possible. Place the bag in the refrigerator for at least 2 hours or overnight to allow the vegetables to marinate.

Once the vegetables are done marinating, prepare grill for 2-zone cooking by placing pre-heated charcoal briquets on one half of the grill’s charcoal grate for direct grilling while leaving the other half empty for indirect grilling.  Add 2-3 chunks of your favorite smoking wood (preferably apple wood) to the charcoal briquets, replace the main cooking grate, then adjust the grill vents to bring the temperature to approximately 300°F.

As the grill comes to temperature, combine the mayonnaise and Sriracha in a small bowl and blend well.  Refrigerate the spicy mayonnaise until ready to use.

Place the pork loin filet on the cool side of the grill as far from the main heat source as possible.  Cover the grill and allow the pork loin to smoke until it reaches an internal temperature of 150°F, approximately 20-30 minutes.  Remove the pork loin from the grill and allow it to rest for 10 minutes before thinly slicing.

Begin assembling the bacon pork loin bahn mi by spreading the spicy mayonnaise on the cut sides of the baguettes.  Place several slices of the pork loin on the bottom halves of the baguettes, followed by sliced jalapeños (to taste), picked vegetables, sliced cucumber, and cilantro. Add the tops of the baguettes and serve immediately.

 

* Disclosure: This post is sponsored by Smithfield as part of their 2017 Marinated Bloggers Network but the recipe, opinions, and love of pork are all mine. 

With three young kids, I’m always on the lookout for great ways to “cook once and eat twice.”  Recently Grillocracy featured a great recipe for leftover pulled pork – twice grilled pulled pork potatoes – and today is no different as we fire up a flavor packed Pulled Pork Lasagna!

PULLED PORK LASAGNA

Ingredients

1 18oz bottle of KC Masterpiece barbecue sauce

2 cups tomato sauce

1 lb. pulled pork

12oz. box of oven ready lasagna noodles

2 cups grated smoked Gouda cheese

2 cups grated mozzarella cheese

3 cups ricotta cheese

2 tbsp. of your favorite BBQ dry rub seasoning

 

Instructions

Prepare grill for medium-high heat cooking, approximately 375 degrees.

In a medium bowl, combine barbecue sauce and tomato sauce.  In a separate bowl, mix smoked Gouda and mozzarella cheeses.

In a 9”x13”x3” baking dish, spread sauce to evenly coat the bottom. Add 1 layer of noodles, then top with 1/2 pound cooked pulled pork, 1/3 of the cheese mixture, 1 cup of ricotta cheese, and sauce.  Repeat once. Top with a final layer of noodles, an even coating of sauce, and the remainder of cheese.  Sprinkle with your favorite dry rub.

Cover lasagna with foil and place it on the grill for 50 minutes. Remove foil and bake an additional 10 minutes to brown the top. Let the lasagna rest before slicing.

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This Mother’s Day, why not show dear old mom how much you truly appreciate her by skipping the cheap deli flowers in favor of something much more delicious -- smoked candied bacon roses! 

Covered in a light layer of caramelized agave sweetener and brown sugar then smoked low-and-slow on the grill, this edible arrangement that I created for Kingsford.com will make this Mother’s Day gift an instant hit!

SMOKED CANDIED BACON ROSES

Ingredients

1lb. thick cut bacon

2-3 tbsp. agave sweetener

¼ cup brown sugar

 

Additional tools

Wooden toothpicks

Pastry brush

1-2 bunches of fake flowers (available at most craft and dollar stores)

 

Instructions

Preheat charcoal briquets in a charcoal chimney. Once the briquets are ashed over, place them on one side of the grill’s bottom grate to create a 2-zone cooking surface with one hot side and one cool side.  Replace the top cooking grate, cover the grill, and adjust the bottom grill vents to bring it to approximately 300 degrees.

Lay bacon slices on a parchment covered baking sheet pan and brush the topside of the slices with agave sweetener.

Sprinkle brown sugar over the slices and use the pastry brush to create an even coating of agave syrup and brown sugar over the slices.  

Turn the slices over.  Starting at one end of the slices, begin rolling them in to a tight spiral.  Insert one toothpick through each spiral/rose to keep the outer end of the slices in place while they cook. 

Place the bacon spirals/roses on the cool side of the grill as far from the charcoal as possible.  

Cover the grill and allow the bacon to cook for approximately 30 minutes until cooked through and nicely browned.

Remove the bacon spirals from the grill and set aside.  Remove the flowers from the fake flower bouquet(-s), leaving only the stems and leaves.  Place the bouquet(-s) in a vase and place one bacon spiral/rose on the end of each stem (note that the bacon might slide down the stem.  If so, make a small loop in the stem approximately 1 inch from the top).

Present the candied bacon bouquet to mom!

 

- Recipe by Clint Cantwell, courtesy of Kingsford.com

Cinco de Mayo is upon us and to get your celebration started right, we've got a number of great grilling recipes below!

Traditional salsa takes a backseat to this sweet and smokey grilled pineapple salsa.  Find the complete recipe here.

 

Grilled pork tenderloin quesadilla bites are a great appetizer, not only for Cinco de Mayo but for any gathering.  Find the complete recipe here.

 

Fresh vegetables are the stars in this charred corn and red pepper salsa.  Find the complete recipe here.

 

Grilled limes are the secret to these amazing margaritas.  Find the complete recipe here.

 

If you've never smoked a chuck roast then you don't know what you're missing, especially when used for these pulled beef tacos with tangy slaw.  Find the complete recipe here.

 

We love burgers and we love nachos so why not combine the best of both worlds and create a grilled nacho burger?  Find the complete recipe here.

 

Fajitas are great but grilled carne asada tacos are even better!  Find the complete recipe here.

 

Finally, few things go faster at a party than a big ol' batch of guacamole.  That is except for GRILLED guacamole!  Find the complete recipe here.

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This Valentine’s Day, leave the cheap chocolates and grocery store roses behind and present your loved one with a gift that packs a serious porky punch-- smoked candied bacon roses! 

Covered in a light layer of caramelized agave sweetener and brown sugar then smoked low-and-slow on the grill, this edible arrangement that I created for Kingsford.com will make this Valentine’s Day gift an instant hit!

SMOKED CANDIED BACON ROSES

Ingredients

1lb. thick cut bacon

2-3 tbsp. agave sweetener

¼ cup brown sugar

 

Additional tools

Wooden toothpicks

Pastry brush

1-2 bunches of fake flowers (available at most craft and dollar stores)

 

Instructions

Preheat charcoal briquets in a charcoal chimney. Once the briquets are ashed over, place them on one side of the grill’s bottom grate to create a 2-zone cooking surface with one hot side and one cool side.  Replace the top cooking grate, cover the grill, and adjust the bottom grill vents to bring it to approximately 300 degrees.

Lay bacon slices on a parchment covered baking sheet pan and brush the topside of the slices with agave sweetener.

Sprinkle brown sugar over the slices and use the pastry brush to create an even coating of agave syrup and brown sugar over the slices.  

Turn the slices over.  Starting at one end of the slices, begin rolling them in to a tight spiral.  Insert one toothpick through each spiral/rose to keep the outer end of the slices in place while they cook. 

Place the bacon spirals/roses on the cool side of the grill as far from the charcoal as possible.  

Cover the grill and allow the bacon to cook for approximately 30 minutes until cooked through and nicely browned.

Remove the bacon spirals from the grill and set aside.  Remove the flowers from the fake flower bouquet(-s), leaving only the stems and leaves.  Place the bouquet(-s) in a vase and place one bacon spiral/rose on the end of each stem (note that the bacon might slide down the stem.  If so, make a small loop in the stem approximately 1 inch from the top).

Present the candied bacon bouquet to your loved one!

- Recipe by Clint Cantwell, courtesy of Kingsford.com

CLICK HERE FOR MORE GREAT BBQ & GRILLING RECIPES