Here’s the menu (and recipes) for my”4th of July BBQ Party” raffle winners, Ron & Karen Wilkinson!
If you were there, thanks again!
*This menu was designed to serve 40.
- Bacon Wrapped Pickles
- Dragon Claws
- Bacon Wrapped Pork Loins (whole)
- Cedar Plank Salmon
- Maque Choux
- Sesame Cilantro Slaw
Bacon Wrapped Pickle Spears
- 60 “Crunchy Dill” pickle spear
- 60 slice of thin-sliced bacon (I like the double smoked apple-wood.)
- You favorite brand of Buttermilk Ranch dressing, for dipping
- 60 toothpicks
Pre-heat the grill.
Follow video instructions for prep, and grill over medium heat until bacon begins to crisp.
Serve hot, with cold Ranch Dressing for dipping.
Ultimate Bacon-Garlic Pork Loin Roast
BRINE (for both)
- 1 gallon water
- 1 cup salt.
- 1 cup sugar
Refrigerate for 1-2 hours. When done with the brine, remove from brine, rinse under running water and pat dry. You may season some at this point but DO NOT ADD SALT if you brine.
- 20 pounds pork loin not tenderloin
- 28 cloves garlic minced
- 4 teaspoon coarse ground black pepper
- 2 teaspoon paprika
Grill pork loin over direct heat just to sear on all sides.
Preheat your oven to 375 degrees.
Mix the seasonings in small bowl and rub it on the pork. Coat with the garlic on top of the fat cap.
Lay out your bacon on a large cutting board, edges touching, to the length of yoru pork loin. Set the roast in the lower third of the bacon and wrap the bacon, one slice at a time, over the roast, securing both ends at the side of the roast.
Add the pork loin to a baking pan, on a rack, and insert your thermometer probe in one end.
Cook the pork for 60-75 minutes or until it has reached a temperature of 145F.
Remove from the oven and let rest for 10 minutes before slicing & serving.
Cedar Plank Salmon
- 1/2 cup mild honey
- 1/4 cup McCormick’s Maple Seasoning
- 2 teaspoon each of salt and pepper
- 2 (10lb) salmon fillets with skin (1 1/2 0- 2in. thick)
- Cedar grilling planks (about 15 by 6 inches)
Soak your cedar grilling plank(s) in water to cover 2 hours, keeping it immersed.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure . Open vents on bottom and lid of charcoal grill.
Portion your salmon filets as large as possible, but still fitting the on the planks.
Stir together (warmed) honey, McCormick seasoning, salt and pepper. Spread mixture on flesh side of salmon and let stand at room temperature 15 minutes.
Put salmon on plank, skin side down (if salmon is too wide for plank, fold in thinner side to fit). Grill directly over hot coals, covered with lid, until salmon is just cooked through and edges are browned, 13 to 15 minutes.
Let salmon stand on plank 5 minutes before serving.
Maque Choux with Bacon
Any Southerner worth his Moon Pie knows that bacon and corn go great together. I mean, bacon goes great with just about everything, sure, but pair it with fresh, sweet corn and you really have something special!
This old school, simple side-dish is one of my all-time favorites. Corn and bacon drippings with onion and bell pepper, topped with crispy bits of bacon.
If that doesn’t get your mouth watering, something inside of you has died.
- 48 cups fresh sweet corn kernels
- 2 lbs bacon
- 4 1/2 cups chopped sweet onions (3 large)
- 3 cup chopped red, yellow, bell pepper
- 3 tsp. salt
- Cayenne pepper, to taste
- 1 1/2 teaspoon black pepper
- 12 firm Roma tomatoes
- 2 cup chopped green onions
- 4 bunch cilantro, chopped
- 3 Tbs sweet cream butter
Cut the sweet corn from the cobs. Chop the sweet onion, bell pepper, cilantro, and tomatoes.
Cook the bacon in a large skillet until crisp. Remove bacon, pat dry, crumble and set aside. Pour off the melted fat, leaving a thin layer in the pan.
Add the remaining ingredients (except corn & cilantro) to the bacon drippings and cook for 15 minutes, stirring often, over medium heat.
Pour the cooked ingredients into a baking dish. Stir in the raw corn, green onions, and reserved bacon. Let rest 2-3 minutes, and serve, topped with fresh cilantro.
If using frozen corn, pop the pan in a 350F oven for 15 minutes, before serving.
- 30 cups slaw mix
- 20 Tbs rice wine vinegar (unseasoned)
- 40 Tbs Best Foods mayonnaise
- 40 tsp sugar substitute
- 20 tsp black pepper
- 40 tsp toasted sesame seeds
- 10 cups fresh cilantro, chopped
In a large bowl, whisk together the vinegar, mayo, sugar sub, and pepper until smooth. Add cabbage and cilantro, and toss to coat well.
Chill 20 minutes.
In the meantime, toast sesame seeds in a dry pan over medium heat, until golden and aromatic. Set aside to cool.
When ready to served, give the slaw a stir, spoon onto plates (or sandwiches) and sprinkle with toasted sesame seeds.