Maple Bacon Glazed Pork BreakfastPrep: 5 min Cook: 40 min Servings: 4by Patti Fisher68 recipes>
Maple 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 a camp favorite of ours because it’s so easy to cook in so many ways. With hunting season just around the corner I thought I would share this one. Don’t tell your buddies how easy this is to do, and be sure you have them do the dishes (and buy the beer). Maple Bacon Glazed Pork and potato patties are easily done our Green Mountain Grills Davey Crockett Tailgater and adds that “Kiss of Smoke”. This very simple to do, just score the meat and rub your seasoning into the cuts. For a treat we used Chef of the Future “Honey-Garlic Bourbon Rub”. Then, topping the pork off with a Maple Bacon Glaze and frying some eggs up on the side. All of the camping breakfast food groups. Camp gear has really changed a lot over the years and one of those changes I like the most are tailgater grills. Our Green Mountain Davey Crockett tailgater runs on 12 volts DC, weighs only 65 pounds and you can set it anywhere. Most hunting camps don’t have electricity and that’s not a problem with the Davey Crockett. It will run for days on an “Emergency Jump Starter” that will fit in your glove box. So, you can smoke or grill up a storm in camp from burgers to pulled pork!
- Ingredients: Maple Bacon Glazed Pork Breakfast
- Pork Sirloin (a few pounds)
- Chef of the Future “Honey-Garlic Bourbon Rub”
- ½ cup real maple syrup (Use a good one)
- 4 strips of maple bacon (cooked and chopped)
- Potato patties
- Directions: Maple Bacon Glazed Pork Breakfast
- Score one side the pork by cutting chris cross cuts in it. Rub your seasoning into these when you season the meat. Preheat the grill grates to 400 degrees (205c) and put the potato patties on, turn them in about 10 minutes and add the meat. I put the scored side down first so when I turn them over I can fill the scores with my glaze. Grill the meat for 15 minutes giving it a quarter turn around 7 minutes, then flip it over for about another 15 minutes. The last 10 minutes cover with the glaze and filling the cuts with as much as it will hold.
- Total cook time 40 minutes @ 400 degrees (205c) you are looking for an internal temperature around 140 degrees (60c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 145 degrees (62c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
- For the glaze: cook and then do a fine chop on the bacon. I find it is easier to chop if the bacon is cold. Patti uses a scissors she has just for cutting bacon. Drain most of the drippings from the pan you cooked the bacon in and add the maple syrup and the chopped bacon. Simmer until it reduces to your liking. Spoon it over the pork to serve. I forgot to take a picture of cooking it because we were in a hurry to eat.
- Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
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