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.
Ready for a little pork on pork action? Today we're preparing what will arguably be the best pork chop you have ever had, courtesy of its thick bacon-y crust!
Ask most dads and they will almost unanimously agree that getting a tie for Father's Day is about as exciting as getting a tooth extracted.
That, however, is all about to change with Grillocracy's latest grilling creation, the Smoked Bacon Tie! Constructed of two pounds of interwoven bacon then smoked indirectly on the grill for approximately 1 hour until the bacon is nicely browned, the bacon tie will provide hours of eating enjoyment for dear old dad on his big day (assuming he doesn't want to wear it to work on Monday!).
Cinco de Mayo is upon us and to get your celebration started right, we've got a number of great grilling recipes waiting for you -- from grilled guacamole to tasty tacos and more -- just by following the link below!
We love wings, and we love bacon. So why not combine these two great things to create something truly epic -- Smoked bacon wrapped wings? We've got the recipe to get it done, just click the link below!
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!
For years I have been hearing of something known at a BPT sandwich, a.k.a. a Breaded Pork Tenderloin Sandwich, a.k.a. an Iowa Pork Tenderloin Sandwich.
But since I have no plans to make a trek to Iowa in the near future, I set out to create my own grilled take on the BPT as part of Grillocracy’s ongoing partnership with the fine folks at Smithfield*.
Starting with Smithfield Roasted Garlic and Cracked Black Pepper Fresh Pork Tenderloin, I then amped up the sandwich with the addition of grilled pickles, charred tomato relish, and arugula mayonnaise! The result? The Ultimate Iowa Pork Tenderloin Sandwich!
In celebration of Smithfield’s recently introduced line of marinated fresh pork sirloin and as part of Grillocracy’s ongoing collaboration with the leading purveyor of premium pork products, we’re firing up the grill for a flavor packed meal of Smoked Garlic Studded Pork Sirloin with Sriracha-Maple Glazed Sweet Potato Hash.
Growing up, I spent a lot of time visiting my dad’s side of the family in Wisconsin. In fact, we even lived there for a couple of years when I was quite young. During that time, I became a bit of an authority on two of the state’s most famous foods – cheese and brats.
It was therefore with great pleasure that I recently accepted an offer from the very fine folks at Smithfield* to take their new Craft Collection line of bratwurst for a spin on the grill. The result? A Grilled Bratwurst and Charred Pepper Stromboli with Yuengling Tradition Lager Cheese Sauce.
If you’re tired of boring pork chops then you’ll love today’s recipe for Mozzarella and Bacon Stuffed Pork Chops with Charred Pineapple Salsa featuring Smithfield’s new Roasted Garlic and Herb Pork Chops!
Continuing Grillocracy’s partnership with the fine folks at Smithfield*, today we’re firing up the grill for what is certain to become one of your “go to” appetizers -- Pork Tenderloin Lollipops with Soy-Ginger Dipping Sauce featuring Smithfield Roasted Garlic and Cracked Black Pepper Fresh Pork Tenderloin!
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!
Looking to wow your holiday crowd this Easter? While ham and leg of lamb are always Easter favorites, there is something truly awe inspiring about a pork crown roast and especially if that roast is the always succulent Kurobuta (100% Berkshire) pork from Snake River Farms.
Cut from a 10 or 12 bone rack of pork then trimmed (Frenched) to expose the ends of the bones, the crown roast is the ultimate edible centerpiece for your meal. It is also perfect for filling with a flavorful stuffing such as the sage sausage and cornbread stuffing in the recipe below for maple-balsamic glazed Kurobuta pork crown roast.
We are thrilled to announce that Grillocracy has teamed with the fine folks at Smithfield* to celebrate their marinated fresh pork products.
Perfectly seasoned and easy to prepare, the Smithfield Marinated Fresh Pork products include pre-seasoned tenderloins, sirloins, and loin filets as well as a few new additions to the Smithfield Fresh Pork collection!
Over the next several months, we’ll be highlighting select products with some mouth watering grilled fresh pork recipes including the Smoked Carnitas “Grilled” Cheese Sandwiches below.
Recently I traveled to Kansas City for the 37th Annual American Royal World Series of Barbecue during which I was on hand as six amateur and professional cooks faced off in the Smithfield Hog Wild Throwdown. During the intense, single elimination contest, these individuals created truly amazing dishes in hopes of walking away with a brand new Ford F-150 and $2,000 cash. Here's the winning recipe, courtesy of Smithfield and Suzanne Clark!
I've eaten a lot of burgers during my life but the moment I put one of these Ibérico de Bellota sliders in my mouth I knew that all of those others before it were a sham.
Introduced by La Tienda, the ultimate online marketplace for Spanish foods and cookware, Ibérico de Bellota pork sliders feature ground acorn-fed Ibérico pork that has been seasoned and ground by a local artisan sausage maker. The result is the most flavorful, juiciest pork burger you will ever experience. Rounding out the full flavored burger is a slice of melt-in-your-mouth cured Ibérico ham, mild goat's milk cheese, and a rosemary-garlic aioli all of which are nestled on a fresh pretzel roll!
Make boring pork chops extraordinary with this recipe created by TV personality and author of Jeffrey Saad's Global Kitchen: Recipes Without Borders! Chef Jeffrey Saad on behalf of Bush's Baked Beans!
Say goodbye to boring pork chops and hello to these flavor rich rosemary-lemon chops with ember smoked butter from our good friend and BBQ pro Jamie Purviance. Just one of countless artistically crafted recipes found in his latest cookbook Weber’s New American Barbecue (Houghton Mifflin Harcourt 2016), Purviance showcases an innovative cooking technique that involves smoking butter with a live coal!
We love ribs...a lot! Today, master of the pit Mo Cason is putting his own unique spin on this backyard classic on behalf of Smithfield via the addition of a homemade bourbon BBQ sauce!
I grew up a fan a Big Red soda living in Texas and rediscovered its allure a few years ago when I relocated from the East Coast to Memphis, TN.
Known for its unique flavor profile (I've always found it to have a bit of a bubblegum vibe going on) and bright red color, Big Red provides an unexpected twist to traditional smoked ribs with this Big Red Rib Glaze recipe from hardcore carnivore Jess Pryles!
Everyone loves smoked ribs but what you love at home may not necessarily work when you go to enter them in your first barbecue contest as I learned very early on in my competition days. Here's the story of how I got starting in BBQ contests, some tips that I learned for cooking competition smoked ribs, and my recipe for award winning ribs.
Traditional low-and-slow smoked pork butt gets an Asian twist thanks to a flavorful dry rub seasoning!
For the complete rub recipe and how to turn out a perfect, fall apart pork butt simply follow the link below.
BBQ and grilling cookbook season is in full swing and one of the latest and greatest entries is Be the BBQ Pitmaster: A Regional Smoker Cookbook Celebrating America's Best Barbecue by Will Budiaman.
While we are somewhat bias as the book includes a feature on, and several recipes by, Grillocracy founder Clint Cantwell, this ode to America's favorite cooking method is the ultimate trek through the various regions that define our shared BBQ tradition. For a sneak peek at the book including a recipe for Barbecued Babyback Ribs, simply follow the link below!
We're all familiar with cheese stuffed jalapeno poppers but what if you replaced the cheese with smoky bratwurst, wrapped the pepper in bacon, then hit them with the grill? The result would be these irresistible brat poppers courtesy of the bratwurst experts at Johnsonville! For the complete recipe, simply follow the link below...
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.
The perfect balance of sweet and salty, your loved ones are sure to devour this gift, the recipe for which can be found via the link below.
While looking for some out-of-the-box recipes to serve up for Sunday's big football showdown, I came across one from the team at Sparkling Ice that immediately caught my eye due to the odd, but extremely enticing, combination of cherry limeade sparkling water and soy sauce.
While this duo might have you scratching your head, the truth is that the sweet cherry, tangy lime, and salty soy come together amazingly well when used with pork.
The countdown to Sunday's big game continues and as such we are turning to the sausage experts at Johnsonville to share the secret to perfect game day bratwurst -- the beer hot tub. By placing the grill brats in a warm mixture of beer, butter, and onions, you are not only ensuring that they remain moist for your guests but also soak up a whole lot of extra flavor!
"Wet or dry?" is a question that you are most likely to only hear when ordering smoked ribs in Memphis, TN. Unlike most of the country where ribs are coated in barbecue sauce (wet) before being served, Memphians celebrate the true flavor of perfectly smoked ribs but skipping the sauce and eating them with nothing more than a final dusting of dry rub (dry).
In case your travel plans don't take you to Memphis anytime soon, we've created our own version of Memphis Dry Rubbed Ribs below!