Apple BBQ Bacon On the Grill Print Recipe This 4th of July, a sparkler won’t be the only thing sizzling in your hand. Enjoy this delicious taste of the season– Apple BBQ Bacon on the Grill! CourseAppetizer CuisineAmerican Keywordgame day, holiday treats Servings Prep Time 4 servings 5 minutes Cook Time 15 minutes Servings Prep […]
Apple BBQ Bacon On the Grill
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This 4th of July, a sparkler won't be the only thing sizzling in your hand. Enjoy this delicious taste of the season-- Apple BBQ Bacon on the Grill!
Thread bacon slices onto skewers. Coat with BBQ mixture.
Lay bacon skewers on the grill. Close the grill and cook for 7-10 minutes. Use tongs to flip bacon skewers and grill for 3 to 5 minutes more or until bacon is desired doneness.
Grilled Garlic Sauce Pizza Print Recipe Making homemade pizzas outside on the grill can get you a perfectly crispy crust without turning your kitchen into a sauna. Try this recipe with a garlic-sauce base and toppings of chicken, spinach and, of course, Indiana Kitchen Bacon! CourseMain Dish CuisineItalian Servings Prep Time 6 servings 30 minutes […]
Grilled Garlic Sauce Pizza
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Making homemade pizzas outside on the grill can get you a perfectly crispy crust without turning your kitchen into a sauna. Try this recipe with a garlic-sauce base and toppings of chicken, spinach and, of course, Indiana Kitchen Bacon!
Making homemade pizzas outside on the grill can get you a perfectly crispy crust without turning your kitchen into a sauna. Try this recipe with a garlic-sauce base and toppings of chicken, spinach and, of course, Indiana Kitchen Bacon!
To make the garlic sauce, add butter and oil to a skillet over medium heat. Once butter is melted, add garlic and shallot, cooking for 2 minutes. Then mix in flour to thicken and cook for 1-2 minutes more, stirring frequently. Add wine, beer or chicken broth, stirring in slowly. Then slowly stir in milk. Add basil and cook for about 2 minutes more. Sauce should be a thick, velvety consistency. Remove from heat.
Unroll the dough onto a large piece of heavy duty foil thats greased with cooking spray.
Coat the grill rack with canola oil. Get grill up to around 500 degrees F.
Place the dough on the rack and peel off the foil.
Cook until the bottom of the dough is golden brown, then flip it for a minute or two. Don't let this side get two brown because it will be the side cooking after adding the toppings.
Remove dough from the grill, top it with chicken, bacon, shredded cheese, mozzarella, and spinach and then spread the sauce over top of the ingredients.
Place pizza back on the grill and close grill lid to contain heat but keep close eye to avoid burning bottom of crust. Pizza is done once cheese is melted, usually no more than 4 minutes.
Pork Ribs with Smokey Bacon Sauce Print Recipe Summer, meet Grilling Season. Grilling Season, meet Summer. The perfect way to introduce these two is probably this over-the-top-awesome rib recipe, featuring Indiana Kitchen Pork Ribs AND Bacon! CourseMain Dish CuisineAmerican Keywordfootball season, game day, super bowl party, tailgating Servings Prep Time 4-6 servings 30 minutes Cook […]
In a bowl, combine the garlic, salt, brown sugar, smoked paprika, chile powder, black pepper, sage, thyme, dry mustard, cumin, coriander, ginger, and cayenne pepper. Generously coat the ribs with the rub then wrap each slab in a double layer of plastic wrap and let them sit at room temperature for up to 2 hours.
Preheat the oven to 325°F.
Line a large rimmed baking sheet with foil. If you have a flat metal cooling rack, arrange it in the baking sheet and place the ribs, bone side down, on the rack. If you don't have a rack, place the ribs, bone side down, directly on the foil-lined baking sheet. Bake the ribs until the meat is tender and starting to pull away from the bones, 1 1/2 to 2 hours. While ribs bake in oven, prepare the sauce (instructions below).
Depending on the size of your grill, place 1 or 2 slabs, bone side down, over the heat and brush the fat-covered side generously with barbecue sauce. Grill the ribs, covered, for 2 minutes. Flip the slab over, brush the bone side with sauce, and grill, covered, until the sauce on the fat-covered side is caramelized and lightly charred, 1 to 2 minutes. Flip the slab over and continue grilling, covered, until the sauce on the bone side is caramelized and lightly charred, 1 minute. Transfer the ribs to a cutting board and let them rest for 10 minutes. If necessary, repeat the grilling and glazing process with the second slab of ribs. Cut between the ribs and serve immediately with plenty of barbecue sauce on the side.
BBQ Sauce
In a heavy, medium saucepan over moderately low heat, cook the bacon until the fat renders and the bacon starts to brown, about 10 minutes—do not let the bacon get crispy.
Add the onions and continue cooking, covered and stirring occasionally, until the onions are soft and translucent, about 10 minutes.
Add the garlic, sage, and thyme and cook, stirring occasionally, for 1 minute.
Add the smoked paprika, chile powder, cumin, black pepper, and ginger and cook, stirring, for 1 minute.
Add the coffee, brown sugar, yellow mustard, Worcestershire sauce, and vinegar and stir well to combine. Raise the heat to moderate and bring the sauce to a boil, scraping the saucepan with a wooden spoon to remove any browned bits from the bottom.
Add the ketchup, hot sauce, and bay leaves, then lower the heat to moderately low and simmer the sauce until it's thick enough to coat the back of a spoon but isn't as thick as ketchup, about 30 minutes.
Taste the sauce and add more vinegar or hot sauce to taste and season with salt and pepper. Remove and discard the bay leaves.
Bacon Apple Coffee Cake Print Recipe THIS CAKE! Claim this recipe as your own, jot it down on an index card and wait to see all your grown children fight over who gets it in the will someday. CourseDessert Keywordholiday treats, tea time Servings Prep Time 12 servings 20 minutes Cook Time 35 minutes Servings […]
Bacon Apple Coffee Cake
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THIS CAKE! Claim this recipe as your own, jot it down on an index card and wait to see all your grown children fight over who gets it in the will someday.
THIS CAKE! Claim this recipe as your own, jot it down on an index card and wait to see all your grown children fight over who gets it in the will someday.
Cook butter in medium saucepan over medium heat until melted. Once melted, stir often until butter begins to brown and smell nutty, about 5 minutes. Remove from heat and add in pecans, sugar, cinnamon, and flour. Cool and reserve.
In a large bowl, whisk flour, baking powder, baking soda, cinnamon, salt, and sugar together.
Stir in melted butter, sour cream, milk, eggs, vanilla, and apples until smooth. Pour into prepared pan.
Sprinkle crumbled bacon on top of batter, followed by streusel.
Place pan in oven and bake for 30 to 45 minutes or until a toothpick inserted in the center comes out clean.
Recipe Notes
Optional: Add an extra degree of difficulty (and flavor) by pouring out half the batter in the cake pan, then adding a layer of streusel before adding the final half of batter and another layer of streusel on top--as pictured.
Pork Quinoa Bowl Print Recipe Whether you’re trying out a keto or paleo diet, or just like wholesome, good-tasting food, you’ll like this simple and delicious Pork Quinoa Bowl, featuring Indiana Kitchen Pork Tenderloin! CourseMain Dish Servings Prep Time 4 servings 10 minutes Cook Time 30 minutes Servings Prep Time 4 servings 10 minutes Cook […]
Pork Quinoa Bowl
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Whether you're trying out a keto or paleo diet, or just like wholesome, good-tasting food, you'll like this simple and delicious Pork Quinoa Bowl, featuring Indiana Kitchen Pork Tenderloin!
Whether you're trying out a keto or paleo diet, or just like wholesome, good-tasting food, you'll like this simple and delicious Pork Quinoa Bowl, featuring Indiana Kitchen Pork Tenderloin!
Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Halve the pork tenderloin crosswise, then halve lengthwise. Rub two-thirds of the garlic into the meat along with 1 teaspoon each oregano and cumin and a generous pinch each of salt and pepper. Set aside 10 minutes.
Toss the sweet potato and broccoli in a large bowl with 1 tablespoon olive oil, the remaining 1/4 teaspoon cumin, 1/2 teaspoon salt and a few grinds of pepper. Spread in a single layer on a baking sheet and roast on the upper oven rack, stirring once, until lightly browned and tender, about 25 minutes. Meanwhile, cook the quinoa as the label directs.
While the vegetables and quinoa cook, heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook until browned, about 5 minutes. Flip the pork and transfer the skillet to the lower oven rack. Roast until a thermometer inserted into the center registers 140 degrees F to 145 degrees F, about 5 minutes. Transfer to a cutting board.
Stir the orange juice, vinegar, red pepper flakes, remaining garlic, 1 tablespoon olive oil and 1/4 teaspoon oregano in a small bowl; season with salt and pepper. Divide the quinoa and vegetables among bowls. Slice the pork and add to the bowls. Drizzle with the orange sauce.
Pork with Pesto Pasta Print Recipe Pesto for the pasta and a white wine sauce for the pork tenderloin give this dish a delightful array of flavors. CourseMain Dish CuisineItalian Servings Prep Time 4 people 5 minutes Cook Time 25 minutes Servings Prep Time 4 people 5 minutes Cook Time 25 minutes Pork with Pesto […]
Pork with Pesto Pasta
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Pesto for the pasta and a white wine sauce for the pork tenderloin give this dish a delightful array of flavors.
Season all sides of tenderloin with garlic powder, Lowry's season salt and pepper.
In a large cast-iron skillet over medium-high heat, melt butter then add oil. When oil is hot, add tenderloin and sear all sides for a few minutes to brown. Remove tenderloin from pan momentarily.
Add garlic and onion to skillet and cook for about 3 minutes. Add white wine and let cook down until reduced by half. Add the water and return tenderloin to skillet, adjusting heat to low and covering. Let pork cook on low for about 20 minutes or until meat thermometer reads 145°F in center.
While pork is cooking on low, cook pasta according to package directions.
While pasta is cooking, heat oil in a pan over medium heat. Then add pesto and onion. Cook about five minutes or until onion is soft.
Drain pasta, then return to pot. Add pesto mixture and stir thoroughly.
When pork is finished cooking, cut crosswise to form medallions and lay over top of pasta. Spoon extra sauce from pan over pork. Enjoy.
Bacon Quiche Print Recipe We know, we know. Quiche is a divisive, love-it-or-leave-it-type food. But, rest assured, we put our Indiana Kitchen bacon in this one. This recipe makes two quiches. CourseMain Dish CuisineFrench Servings Prep Time 12 servings 25 minutes Cook Time 35 minutes Servings Prep Time 12 servings 25 minutes Cook Time 35 […]
Bacon Quiche
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We know, we know. Quiche is a divisive, love-it-or-leave-it-type food. But, rest assured, we put our Indiana Kitchen bacon in this one. This recipe makes two quiches.
We know, we know. Quiche is a divisive, love-it-or-leave-it-type food. But, rest assured, we put our Indiana Kitchen bacon in this one. This recipe makes two quiches.
Preheat oven to 400 degrees F. Place asparagus in steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Brush pie shells with beaten egg white. Sprinkle crumbled bacon and chopped asparagus into pie shells.
In a bowl, beat together eggs, cream, nutmeg, salt and pepper. Sprinkle Swiss cheese over bacon and asparagus. Pour egg mixture on top of cheese.
Bake uncovered in preheated oven until firm, about 35 to 40 minutes. Let cool to room temperature before serving.
Smoked Pork Shoulder Print Recipe May is National Barbecue Month, so here’s a recipe to get the outdoor party started: Smoked Pork Shoulder on the Grill featuring Indiana Kitchen Boston Butt Pork Shoulder! CourseMain Dish Keywordfootball season, game day, tailgating Servings Prep Time 6-8 servings 1 hour Cook Time 8 hours Servings Prep Time 6-8 […]
Smoked Pork Shoulder
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May is National Barbecue Month, so here's a recipe to get the outdoor party started: Smoked Pork Shoulder on the Grill featuring Indiana Kitchen Boston Butt Pork Shoulder!
May is National Barbecue Month, so here's a recipe to get the outdoor party started: Smoked Pork Shoulder on the Grill featuring Indiana Kitchen Boston Butt Pork Shoulder!
Prepare the rub. Mix all of the rub ingredients together. Break up the clumps. Taste the rub to make sure you like the taste, adjust accordingly.
Unwrap the pork roast and place it on butcher paper or in a pan that can catch the rub. With clean hands work the rub mixture into and all over the pork shoulder. Be generous with the amount of rub to maximize the flavor of the pork. Wrap it in plastic or butcher paper, place it in a pan and refrigerate overnight.
Place the wood chips into a bowl and cover them with water to soak overnight.
Day Of
Take pork out of refrigerator and let sit for 1 to 2 hours to bring it to room temperature.
Next, prepare your grill to smoke the pork. Remove one of the grill grates on one side of the grill--this is where the wood chips will go. The pork shoulder will sit on the other half of the grill to cook by indirect heat.
Place an aluminum tray of water on the grill to help moderate the heat and prevent drying of the pork. The best place for it is on the upper rack if you have one.
Next create a double layered aluminum foil boat with a handful of wood chips in it. Place it directly on the burner on the side of the grill without a grate.
Turn the grill on to medium flame, cover the grill and let it heat up until the wood chips start to smoke.
Once the grill is smoking, place the pork on the grill grates away from the direct heat. If the roast has a fatty side, place it facing up. Then cover the grill, lower the flame, and let the cooking begin. The temperature you want to maintain is around 225F.
To maintain the smoke for around 4 hours you will need to check the grill. The temp should stay between 210F-240F. Check to make sure the wood chips are smoking every half hour. Once an hour you will likely need to add more wood chips to the pile. Cooking time for your roast should be 90 minutes per pound. Regular sized 4 pound roast should take at least 6 hours.
After about 2 hours of cooking, reposition the roast so the side facing the heat is positioned away from it.
After 5 hours, check the internal temperature. You can safely eat it at any internal temp above 145°F, but for a great pulled pork it needs to be around 195°F.
When the meat reaches 195°F, remove it from the heat, tent it loosely with foil over a cutting board (to catch the juices) and let it rest for at least 30 minutes. If after 6 hours of cooking the meat hasn't reached 195°F internal temp, try finishing in the oven.
To finish in the oven, wrap the roast in aluminum foil to help prevent it from drying out and place it in a roasting pan set it in the oven at 300°F. Cook until the internal temperature of the roast reaches 195°F. When it reaches temperature, remove the roast from the oven and let rest for at least 30 minutes.
Pull the pork apart with 2 forks. Only now do you add any barbecue sauce (and any accumulated juices) to the meat. Taste it first: It might not need sauce at all, and if it does, add only a little at a time.
Creamy Carbonara with Bacon Print Recipe Whether you use spring, snap or snow peas, this Creamy Carbonara with Indiana Kitchen Bacon is a delightful divergence from regular old spaghetti. CourseMain Dish CuisineItalian Servings Prep Time 6 servings 5 minutes Cook Time 20 minutes Servings Prep Time 6 servings 5 minutes Cook Time 20 minutes Creamy […]
Creamy Carbonara with Bacon
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Whether you use spring, snap or snow peas, this Creamy Carbonara with Indiana Kitchen Bacon is a delightful divergence from regular old spaghetti.
Cook pasta according to package directions but stopping short a minute less than package's cooking time. (Pasta will finish cooking in later step.) Drain pasta, reserving 1/2 cup of pasta water.
While pasta cooks, add bacon to a large skillet and cook until crispy. Turn off the heat, remove the bacon with a slotted spoon and then add the drained pasta to the skillet and toss it in the bacon fat.
Add eggs, salt, pepper, and parmesan cheese to a large bowl and whisk well. Then add mixture slowly to the hot pasta while tossing it to prevent scrambling.
Add peas and 1/4 cup of pasta water, one tablespoon at a time, tossing again to create a silky consistency to the pasta. Top with the bacon before serving.
Pork Loin with Sweet Mustard Sauce Glaze Print Recipe Looking for an alternative Easter meal? Try this tender and juicy Indiana Kitchen Pork Loin brined in cider and glazed with a sweet mustard sauce. CourseMain Dish Servings Prep Time 6 servings 65 minutes Cook Time 45 minutes Servings Prep Time 6 servings 65 minutes Cook […]
Pork Loin with Sweet Mustard Sauce Glaze
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Looking for an alternative Easter meal? Try this tender and juicy Indiana Kitchen Pork Loin brined in cider and glazed with a sweet mustard sauce.
Whisk together honey, mustard, vinegar, thyme, and pepper. Place pork tenderloin in a large zip-top bag and pour in honey mustard mixture. Squish around to make sure pork is completely covered. Refrigerate at least one hour.
Heat oven to 425F. Oil the baking dish lightly
Place pork on the dish, reserving the marinade. Roast it from 35 minutes to an hour, depending on the thickness of tenderloin. Check internal temperature at 30 minutes. Pork is done when a thermometer inserted into the center reads 145F. Remove from oven and leave alone for 10 minutes before slicing.
Place reserved marinade in small saucepan and boil for 5 to 10 minutes or until thickened. Add water ass needed to prevent sticking.
Serve pork and drizzle with the honey mustard sauce.
