One of the things I have always loved to do is 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 is 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 is 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, top the pork off with a maple bacon glaze and frying some eggs up on the side and you’ve got all of the camping breakfast food groups.
Camping gear has really changed a lot over the years and one of the changes I like the most is 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 but that’s not a problem with the Davey Crockett. It will run for days on an emergency jump starter that will fit in your glovebox, so you can grill up a storm at camp from burgers to pulled pork.
Prep Time: 5 min
Cook Time: 40 minutes at 400°
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Premium Gold Blend BBQ Pellets
• Pork sirloin, a few pounds
• Chef of the Future Honey-Garlic Bourbon Rub
• ½ cup real maple syrup
• 4 strips of maple bacon, cooked and chopped
• Potato patties
Preheat the grill grates to 400°. Score one side the pork by cutting chris-cross cuts in it. Rub the seasoning into the cuts when you season the meat. Put the potato patties on the grill, turn them after 10 minutes, then add the meat. I put the scored side facedown 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 at 7 minutes, then flip it over and cook for another 15 minutes. The last 10 minutes, cover with the glaze, making sure to fill the cuts with as much as it will hold.
When the internal temperature reaches 140°, pull it off, cover it and let it rest for 5 to 10 minutes before serving. USDA. safe is 145°. Keep in mind that the meat will continue to heat another 5 to 10 degrees after it’s pulled off the grill.
For the glaze: Cook the bacon and and then finely chop it up. I find it’s easier to chop if the bacon is cold. Patti has some scissors she uses 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 and spoon it over the pork to serve.
To see more recipes and order Date Night Doins Butt Rub and Duck Fat, visit Date Night Doins website at DateNightDoins.com.