PatioDaddio
Babbling Farker
Brown Sugar Bourbon Pork Skewers & Dirty Rice
It's very cool to team up with McCormick Grill Mates® this summer as a
Master of Flavor correspondent for a new video series called "This Week in
Grilling".
As a Master of Flavor correspondent, I’ll be posting videos about what’s
hot in grilling this season, including the latest flavor trends, tips and
techniques from the first-ever Grilling Edition of the annual McCormick
Flavor Forecast.
This week, I'm demonstrating a great use of the Grill Mates® Brown Sugar
Bourbon marinade. This is just one of the many flavor pairings featured in
the Flavor Forecast.
Watch me make this! The video can be seen on the Grill Mates®
Facebook page, or on my blog.
This is an all-outdoors recipe that is sure to be a finger-friendly crowd
pleaser. It's low on hassle and big on flavor and wow factor.
Ingredients
2 1/2 lb Center-cut pork loin (about 9" long), trimmed of excess fat
2 bags (12 oz each) Frozen cooked white rice
1 bag (12 oz) Frozen three-pepper and onion blend (see note below)
4 slices Thick bacon, diced
2 Tbsp Soy sauce
Marinade
1 envelope McCormick Grill Mates® Brown Sugar Bourbon Marinade
1/4 cup Canola oil
2 Tbsp Apple cider vinegar
Glaze
4 Tbsp Butter, unsalted
1/4 cup Yellow mustard
1/4 cup Honey
2 tsp Your favorite hot sauce
1/2 tsp McCormick roasted ground cumin
Note: If you can't find the frozen pepper blend, simply chop half each
green, yellow and red bell pepper, and a medium white or yellow onion.
Method
Slice the pork loin lengthwise to about 1/2" thickness.
Thread each loin slice onto a 12" bamboo skewer.
Combine the marinade ingredients in a two-gallon zip-top bag, seal and
shake to combine.
Carefully add the pork skewers to the marinade.
Seal the marinade bag, removing the excess air, and set aside for 30
minutes.
Prepare your grill for two-zone cooking (direct and indirect) at medium-high
heat (about 400º).
Put the bacon in a 9x12 disposable aluminum baking pan and set it in the
center of the direct heat side of the grill.
Let the bacon cook for five minutes, stirring occasionally.
Add the peppers and onions to the pan, stir, and cook another five
minutes.
Add the frozen rice to the pan and flatten it so that it's evenly distributed.
Sprinkle the rice with the soy sauce.
Cover the pan with foil and move it to the cooler side of the grill.
Add all of the glaze ingredients to a disposable aluminum pie pan.
Remove the pork skewers from the marinade and put them immediately on
the hot side of the grill.
Set the glaze pie pan on top of the skewers.
Close the grill and cook about three minutes.
Flip the skewers over and brush them with the glaze.
Close the grill and cook another two minutes.
Flip the skewers over and brush them with the glaze.
Remove the skewers to a serving platter and drizzle each with some of the
remaining glaze.
Add the rice to the platter.
Serve and enjoy!
-----
John
It's very cool to team up with McCormick Grill Mates® this summer as a
Master of Flavor correspondent for a new video series called "This Week in
Grilling".
As a Master of Flavor correspondent, I’ll be posting videos about what’s
hot in grilling this season, including the latest flavor trends, tips and
techniques from the first-ever Grilling Edition of the annual McCormick
Flavor Forecast.
This week, I'm demonstrating a great use of the Grill Mates® Brown Sugar
Bourbon marinade. This is just one of the many flavor pairings featured in
the Flavor Forecast.
Watch me make this! The video can be seen on the Grill Mates®
Facebook page, or on my blog.
This is an all-outdoors recipe that is sure to be a finger-friendly crowd
pleaser. It's low on hassle and big on flavor and wow factor.
Ingredients
2 1/2 lb Center-cut pork loin (about 9" long), trimmed of excess fat
2 bags (12 oz each) Frozen cooked white rice
1 bag (12 oz) Frozen three-pepper and onion blend (see note below)
4 slices Thick bacon, diced
2 Tbsp Soy sauce
Marinade
1 envelope McCormick Grill Mates® Brown Sugar Bourbon Marinade
1/4 cup Canola oil
2 Tbsp Apple cider vinegar
Glaze
4 Tbsp Butter, unsalted
1/4 cup Yellow mustard
1/4 cup Honey
2 tsp Your favorite hot sauce
1/2 tsp McCormick roasted ground cumin
Note: If you can't find the frozen pepper blend, simply chop half each
green, yellow and red bell pepper, and a medium white or yellow onion.
Method
Slice the pork loin lengthwise to about 1/2" thickness.
Thread each loin slice onto a 12" bamboo skewer.
Combine the marinade ingredients in a two-gallon zip-top bag, seal and
shake to combine.
Carefully add the pork skewers to the marinade.
Seal the marinade bag, removing the excess air, and set aside for 30
minutes.
Prepare your grill for two-zone cooking (direct and indirect) at medium-high
heat (about 400º).
Put the bacon in a 9x12 disposable aluminum baking pan and set it in the
center of the direct heat side of the grill.
Let the bacon cook for five minutes, stirring occasionally.
Add the peppers and onions to the pan, stir, and cook another five
minutes.
Add the frozen rice to the pan and flatten it so that it's evenly distributed.
Sprinkle the rice with the soy sauce.
Cover the pan with foil and move it to the cooler side of the grill.
Add all of the glaze ingredients to a disposable aluminum pie pan.
Remove the pork skewers from the marinade and put them immediately on
the hot side of the grill.
Set the glaze pie pan on top of the skewers.
Close the grill and cook about three minutes.
Flip the skewers over and brush them with the glaze.
Close the grill and cook another two minutes.
Flip the skewers over and brush them with the glaze.
Remove the skewers to a serving platter and drizzle each with some of the
remaining glaze.
Add the rice to the platter.
Serve and enjoy!
-----
John
