Meatapalooza 2016
The finale of Water Festival is celebrated with an annual Feast of
Meats at the home of our friends Jon and Lolita. Every year, Jon cooks enough meat to feed a small army. We lucky invitees, the small army, are happy to scarf up all of his delicious creations. Guests supplement the Meatfest with appetizers, side dishes, desserts and adult beverages. Last year I asked Jon to share some of his smoked meat recipes. We had so much fun that we decided to do a repeat. These are a few his yummy offerings from this year’s soiree.
Bacon and Jalapeno Stuffed Pork Loin
1 boneless pork loin
¼ cup of Spanish hot smoked paprika
4 jalapeno peppers
2 (8-ounce) packages cream cheese
½ cup fresh chopped basil
16 pieces of bacon
Butterfly the pork loin, being careful not to cut through the meat. Pound the pork to increase the surface area. Rub each side with paprika. Cut jalapeno peppers, leaving the seeds in. In a food processor, blend cream cheese, peppers and basil. Spread the cheese mixture on the inside of the pork loin. Roll and tie the loin with butcher’s twine (at least every 6 inches). Be sure to fold in the ends. Weave bacon strips to create a “blanket.” Wrap bacon around pork loin using toothpicks to hold it in place. Put in smoker for 5- 6 hours until internal temperature reaches 165 degrees.
Brie and Spinach Stuffed Pork Loin
1 boneless pork loin
Dry spice rub for pork loin, preferably Quebec mix
1 (10-ounce) package frozen spinach, thawed and squeezed dry
1 (10-ounce) wheel of brie cheese
1½ cups diced shrimp
1½ cups diced chicken, preferably smoked chicken
Butterfly the pork loin, being careful not to cut through the meat. Pound the pork to increase the surface area. Rub spice mix on the pork. Combine cheese with spinach in a food processor. Spread the cheese mixture on the inside of the pork loin. Top cheese mixture evenly with shrimp and chicken. Roll and tie the loin with butcher’s twine (at least every 6 inches). Be sure to fold in the ends. Put in smoker for 5- 6 hours until internal temperature reaches 165 degrees.
Grilled Beef Tips
3 pounds beef sirloin tips
2 cups soy sauce
¾ cup vegetable oil
1 clove garlic
2 bunches green onions
1 tsp celery salt
1 tsp ground black pepper
1 tsp garlic powder
Cut beef into 1-inch strips and place in a deep non-reactive dish or zip-lock bag. Place remaining ingredients in a bowl, mix well to combine. Pour marinade over beef tips, tossing to coat. Refrigerate overnight. Grill over direct heat to desired level of doneness.
Meat Wrapped in Meat (Sliders)
1 boneless pork loin
Spice rub for pork
1 red onion, thinly sliced
1 tomato, thinly sliced
1 pound sliced bacon
Whole white mushrooms
Cut pork loin into ½-inch medallions. Season each medallion with pork rub, cover and refrigerate overnight. Place one slice of pork loin on top of each piece of bacon. Top each with one slice of tomato and one slice of onion. Wrap bacon around individual medallions. Top each with a whole mushroom, using toothpicks to secure. Place bacon-wrapped pork in smoker for 2 hours or until internal temperature is 165 degrees. Remove meat from smoker and place under a preheated oven broiler for a couple of minutes to crisp bacon. Serve with mini hamburger buns and desired condiments.
Shot Glass Burgers
Jon says: “One pound of ground beef will make 6 burgers. Spice your burgers according to
your taste. Roll burger into a big meat ball. Press shot glass in meat until it hits the bottom without going through. Form meat around shot glass. Remove shot glass and wrap a piece of bacon around the ground beef. Then add fillers.”
Lowcountry Boil
3 small red potatoes
1 (8-ounce) container feta cheese
1 package frozen corn, thawed
½ pound shrimp
Smoked sausage
Boil potatoes,until tender. Place drained potatoes in a food processor with feta cheese and ½ package of corn. Process into a puree. Grill shrimp and sausage. Peel shrimp. Dice shrimp and sausage and add to cheese mixture. Stuff in burgers. Place burgers on indirect heat for 45 minutes.
The Palmetto
1 (8-ounce) package sharp cheddar cheese
1 (8-ounce) package Monterrey jack cheese
1 clove garlic
1 (8-ounce) jar roasted red peppers
½ cup mayonnaise
1 package of country style ham
Shred the cheeses and place in a food processor. Add garlic, red peppers and mayonnaise. Process until smooth. Dice ham add to cheese mixture. Stuff in burgers. Place burgers on indirect heat for 45 minutes.
The Sconi
½ Vidalia onion
Olive oil
2 bratwurst
1 (4-ounce) container, or substitute your favorite cheese
Slice onions and toss with olive oil. Grill bratwurst and onion. Dice cooked bratwurst and onion, combine with cheese curds and stuff into burgers.
Place burgers on indirect heat for 45 minutes.
The writer owns Catering by Debbi Covington and is the author of two cookbooks, Gold Medal Winner of the Benjamin Franklin Award, Celebrate Everything! and Dining Under the Carolina Moon. Debbi’s website address is www.cateringbydebbicovington.com. She may be reached at 525-0350 or by email at dbc@cateringbydebbicovington.com.
