♫ Gonna smoke me a fatty brisket
♫ Got my barbecue shoes on
- Welcome to BBQPitBoys.com.
Today, we're cookin' up a bacon-stuffed
pork roast on the grill,
and you start with some good quality bacon.
Alright, here's some thick-cut bacon,
and of course you want to look for good quality bacon
any time you're cookin' around the grill,
you know what I'm saying?
Look at that, nice thick cut,
perfect ratio of fat to meat, that makes a good bacon.
Always, like I said, select
a good quality bacon on the grill.
You know that.
Now, we've placed it opposite the hot coals,
250 to 275 degrees fahrenheit,
it's gonna take an hour or more to do.
While we're waiting for the bacon to cook,
we're gonna make up a pork rub,
and we're gonna start with a half a cup of paprika.
Use your favorite paprika,
and you can adjust these quantities to
get it the way you want it.
You want to start with that, alright.
Quarter cup of pepper.
And to that, we're gonna add about
two tablespoons of garlic powder.
Now of course, if you don't want to make your own,
you can find some good rubs on the shelf.
Choose your favorite rub.
And to this recipe, we're gonna add
two tablespoons of onion powder.
Yeah.
Now, we're gonna add some heat,
about one tablespoon of cayenne pepper.
Of course, you can add a little bit more if you want.
This is about the perfect amount
of good hot pepper for this recipe.
Now, we've got some chili powder here,
and I'm gonna use about a half a cup of chili powder.
Cuz this is a rub, we gotta put in some salt.
So we're gonna put in about half a cup of salt.
This here's a sea salt.
And last, we're gonna add about a half a cup of brown sugar.
Oh yeah, this is gonna be good on this pork roast.
Now, you wanna mix it up good.
Break down those clumps of brown sugar.
You know about that, right?
Man, this smells good.
Alright, this'll be good for at least a 10-pound pork roast.
And through the miracle of time, bacon is done.
Now, we don't wanna overcook the bacon, alright.
It's about three-quarter cooked, maybe a little bit more.
We want a little bit of fat in there,
cuz we're gonna take his bacon,
and we're gonna stuff this roast.
Alright, this here's a center cut pork roast,
pork loin roast, this is about a 10-pounder.
Look at that.
It's got the fat.
I'm gonna leave it alone.
I might just trim it up a little bit.
I'm gonna cut it into two roasts.
A lot easier to handle on a grill like this.
Trim this flap off.
You wanna leave the fat cap on, leave the fat
because there is very little fat in these pork loins
as you know, and you need fat for flavor.
Alright now, let's show you how we stuff
these roasts with this bacon.
I'm gonna need a bro, alright.
Gotta be real careful.
Take your old hickory right down the middle. (laughs)
Watch them fingers, twist that knife,
you got yourself a nice pocket.
And then you're gonna take four, maybe more,
slices of bacon, and stuff it in
using a piece of wood shim, you know that.
You get it in there any way you can.
Stuff it right in.
Simple enough, right?
Now, I like I said, you don't want to use raw bacon on this.
You want to partially cook your bacon.
Twist that knife.
And remember, you wanna make sure
it's fully cooked on the inside.
This is not gonna take too long to do this roast,
maybe 2 1/2 hours.
Alright.
Let's get that bacon in there.
This bacon is gonna marinade the center of this pork loin
and make it really juicy and tender, and we're done.
(laughs)
Now, let's get that rub we made,
and we wanna get it all over this roast.
Simple enough.
Now this rub is gonna help keep the moisture inside.
This is that fat cap on there.
I tell you what, when this is done,
I'll guarantee this'll be moist and tender.
Best pork roast you ever had.
Get that rub on there.
Now, we're gonna put it on the grill
opposite the hot coals, indirect, you know all about that.
We're looking for a temperature of about
250 degrees, 275 degrees fahrenheit.
Then you wanna add a little moisture to your drip pan.
Bottle beer'll do, little bit of water.
Use what you got.
Put the cover on.
A few hours to go.
Now, about half-way through this,
we're gonna be turning these roasts,
and get some even cookin'.
We're looking for an internal temperature on these roasts
of about 145 degrees fahrenheit.
Don't go much higher than that,
or you're gonna start drying out the roast.
Alright.
Another hour or two.
This roast is ready.
Let's check the temperature here.
You've got one of these instant-read thermometers.
Again, we're lookin' for no higher than 145, maybe 140.
It's time to pull it off the grill, and let it rest.
Gettin' juicy. (laughs)
When's the last time you saw a pork roast
bleedin' juice like that?
Now, we're gonna do a wrap of aluminum foil.
We want all those juices getting back into this roast.
We're gonna let it sit.
The best way to do it is to take some aluminum foil,
and get it wrapped.
And we're gonna sit it maybe, at least a half hour.
Now, let's wrap the other one.
Now, some of you might be wondering
why we're doing a 10-pounder here.
Well, listen, if you're gonna be barbecuing
you might as well get the best price of meat.
You buy a good 10-pounder like this,
and you're gonna get a good price.
Of course, there's nothing like leftovers.
And then you got family and friends too, right?
Yeah.
Alright, let's let this set for at least a half hour.
And by the way, you've gotta pan of
bacon beans going on here and warming up.
Alright.
This roast is ready to cut up.
You smell that?
It smells good!
Neighbors are comin' over the fence on this one.
(laughs)
Alright, let's cut out a couple slices on here,
you're gonna see how moist this is right there.
That bacon in there is
basting on the inside, flavoring it up.
You've got the rub on the outside for layers of flavor.
Look at that moisture.
You can make a sandwich.
Look at that.
Lord have mercy.
You know what?
I say it's time to eat.
And we do apologize for eating in front of you like this.
But this is pit master privilege. (laughs)
So the next time you're looking for a recipe
for your barbecue, you check out BBQPitBoys.com.