Hawg Jihad The Perfect Pork Trifecta Recipes

PERFECT PORK BURGERS

Steps:

• Pulse the bacon and garlic in a food processor until coarsely ground.
• Combine the ground pork, 1 teaspoon salt, 1/4 teaspoon pepper and the sage in a large bowl. Add the bacon mixture and gently mix with your hands. Gently form the meat into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Make a 2-inch-wide indentation in the center of each with your thumb to prevent the burgers from bulging when grilled.
• Preheat a grill to medium high. Season the patties with pepper. Grill, undisturbed, until marked on the bottom, 5 to 6 minutes. Turn and grill until the other side is marked and the patties feel firm, 4 to 6 more minutes. Meanwhile, spread the cut sides of the buns with butter and toast on the grill.
• Serve the patties on the buns; top with coleslaw.

HAWG JIHAD ---- THE PERFECT PORK TRIFECTA!

Steps:

• Take bacon strips and lay 7 of them next to each other on a piece of wax paper. Use the other 6 to go in the other direction and start to weave the slices lattice style until you have a nice tight bacon blanket that should resemble a pork checkerboard.
• Shake bbq rub over the bacon and set aside.
• Put italian sausage into a gallon sized ziplock and flatten with a rolling pin until it is almost the entire size of the bag then remove using scissors to cut the bag.
• Place sausage mat on plastic wrap and this would be the time for you to add your optional items. Lay tenderloin on mat and roll up until the tenderloin is encased. Take meat tube and place in the fridge for 1 hours to allow it to set and let the flavors meld.
• Put bacon blanket in front of you and unroll meat tube onto the edge. Using the wax paper roll the bacon sushi style making sure to keep it nice and tight. You may need to add a few more slices of bacon to encase the ends.
• Sprinkle more of the bbq rub over the top and youre reaady for the smoker.
• Cook at 225 deg and brush with bbq sauce every so often to create a glaze. Continue to cook until the tenderloin reaches an internal temp of 145 deg (salmonella is killed at 135). Remove from smoker and let rest tented under foil 10 minute The internal temp should contiue to rise to between 145 and 150.
• Slice into 3/4" rounds and enjoy. I recommend putting a round on a toasted hamburger bun with bbq sauce, cheddar cheese and coleslaw. Now thats eatin!

HAWG WILD BLACK-EYED PEAS

Steps:

• Place black-eyed peas into a large bowl and cover with several inches of cool water; soak 8 hours to overnight. Drain and rinse.
• Place black-eyed peas into a large pot and fill with water 1/2-inch above the peas; bring to a simmer. Add pork jowl, tasso ham, 1 chopped onion, 1 stalk celery, 2 cloves minced garlic, bay leaves, parsley, basil, and Worcestershire sauce; cook at a simmer until peas are tender, 2 to 3 hours.
• Remove and discard pork jowl, celery stalk, and bay leaves from the pea mixture.
• Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, leaving 2 to 3 tablespoons bacon drippings in the skillet. Crumble bacon when cooled.
• Cook and stir 2 cups onion, 2 cups celery, green bell pepper, and 3 cloves garlic in the hot bacon drippings over medium heat until onion is tender, about 10 minutes.
• Mix onion mixture, tomatoes with green chiles, bacon, and andouille sausage into pea mixture. Season with sugar, salt, and pepper. Simmer pea mixture until flavors have blended, 1 1/2 hours.

PERFECT HERB-ROASTED PORK LOIN WITH TANGY GLAZE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with foil and spray with cooking spray.
• Combine garlic, sage, salt, and pepper in a small bowl and mix well. Rub mixture over all surfaces of the pork. Place pork on the prepared baking sheet.
• Roast in the preheated oven until browned on top, 20 to 25 minutes.
• While the pork is cooking, whisk together vinegar, water, soy sauce, brown sugar, mustard, and cornstarch in a small bowl.
• When pork is browned on top, remove from the oven and reduce oven temperature to 325 degrees F (165 degrees C).
• Lightly coat the top of the pork with 1/2 of the glaze mixture. Return to the oven and cook until the internal temperature reaches 145 to 150 degrees F (63 to 65 degrees C), about 45 minutes. Pour the remaining glaze over the pork during the last 5 to 10 minutes of cooking.
• Remove from the oven and lightly tent with foil. Allow to rest for 10 to 15 minutes.
• Slice pork and serve with pan drippings and juices.