Brown Sugar Bourbon Pork Skewers & Dirty Rice (pic & video)

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Brown Sugar Bourbon Pork Skewers & Dirty Rice

BayouSkewers_1_1_640.jpg


It's very cool to team up with McCormick Grill Mates® this summer as a
Master of Flavor correspondent for a new video series called "This Week in
Grilling".

As a Master of Flavor correspondent, I’ll be posting videos about what’s
hot in grilling this season, including the latest flavor trends, tips and
techniques from the first-ever Grilling Edition of the annual McCormick
Flavor Forecast.

This week, I'm demonstrating a great use of the Grill Mates® Brown Sugar
Bourbon marinade. This is just one of the many flavor pairings featured in
the Flavor Forecast.

Watch me make this! The video can be seen on the Grill Mates®
Facebook page
, or on my blog.

This is an all-outdoors recipe that is sure to be a finger-friendly crowd
pleaser. It's low on hassle and big on flavor and wow factor.

Ingredients
2 1/2 lb Center-cut pork loin (about 9" long), trimmed of excess fat
2 bags (12 oz each) Frozen cooked white rice
1 bag (12 oz) Frozen three-pepper and onion blend (see note below)
4 slices Thick bacon, diced
2 Tbsp Soy sauce

Marinade
1 envelope McCormick Grill Mates® Brown Sugar Bourbon Marinade
1/4 cup Canola oil
2 Tbsp Apple cider vinegar

Glaze
4 Tbsp Butter, unsalted
1/4 cup Yellow mustard
1/4 cup Honey
2 tsp Your favorite hot sauce
1/2 tsp McCormick roasted ground cumin

Note: If you can't find the frozen pepper blend, simply chop half each
green, yellow and red bell pepper, and a medium white or yellow onion.

Method
Slice the pork loin lengthwise to about 1/2" thickness.

Thread each loin slice onto a 12" bamboo skewer.

Combine the marinade ingredients in a two-gallon zip-top bag, seal and
shake to combine.

Carefully add the pork skewers to the marinade.

Seal the marinade bag, removing the excess air, and set aside for 30
minutes.

Prepare your grill for two-zone cooking (direct and indirect) at medium-high
heat (about 400º).

Put the bacon in a 9x12 disposable aluminum baking pan and set it in the
center of the direct heat side of the grill.

Let the bacon cook for five minutes, stirring occasionally.

Add the peppers and onions to the pan, stir, and cook another five
minutes.

Add the frozen rice to the pan and flatten it so that it's evenly distributed.

Sprinkle the rice with the soy sauce.

Cover the pan with foil and move it to the cooler side of the grill.

Add all of the glaze ingredients to a disposable aluminum pie pan.

Remove the pork skewers from the marinade and put them immediately on
the hot side of the grill.

Set the glaze pie pan on top of the skewers.

Close the grill and cook about three minutes.

Flip the skewers over and brush them with the glaze.

Close the grill and cook another two minutes.

Flip the skewers over and brush them with the glaze.

Remove the skewers to a serving platter and drizzle each with some of the
remaining glaze.

Add the rice to the platter.

Serve and enjoy!

-----

John
 
That do sound like a taste tempting treat. Now that technique of marninating a shishkabob deal with the sckrewers on it seems a bit odd. Logic would seem to cry out to marinate the strips then put them on the spit rods. Wonder whut could be the pros and cons of one way vs the other. Only thang I could come up with is you soaked the meat while on the rods it would also get the wood sticks wet too. Person can do that trick with a glass of water if that is the plan. Color me preplexed. You priced them two gallon bags? Sometimes they cost mo than the contents. Person marinate the meat minus the sticks could do it using smaller bags. I use garbage bags. They are real cheap.

bigwheel
 
bigwheel said:
You priced them two gallon bags? Sometimes they cost mo than the contents. Person marinate the meat minus the sticks could do it using smaller bags. I use garbage bags. They are real cheap. bigwheel


A good alternative to using those large 2 gal. zip bags is Reynolds Oven Bags. http://www.reynoldspkg.com/reynoldskitc ... od_id=1790
They are strong and cheaper, Great for marinating or brining. Just to be on the safe side I put the whole thing into a big bowl, then refrigerate.
 
I just tie a knot in the top of my Tall Kitchen Glad bag (unscented flavor) and sometimes finds some non smoker to suck all the air out of it....most times not...then throw it in the ice chest or box and forget about it till show time. Now most times I double bag just because it make folks think I got plenty of bucks. Naw..actually I have had a few spring a leak. Especially true of split chickens with sharp bones. Mo betta safe than sorry ya know?

bigwheel
 
Keep in mind that I tailored this recipe for the video. My intent was to simplify the process by soaking the skewers right along with the pork. As for the bags, the two-gallon bags are a favorite of mine. I buy the Albertson's store brand and they are very reasonably priced.

John
 
Thanks, Buzz. I appreciate your comments, but "star" is probably way, way over the top. :D

John
 
Not sure I could stoop quite so low as to buy Albertsons bags or tinfoil:) But will try to overcome my prejudices. Thanks.

bigwheel
 
Looks great John!

(hope you don't mind a lil CC here)
On the vid... Woulda loved to see some edited in close-up segments of what you're really doing/working with on the table. It seemed like you were 10 feet away the whole time. Get in there and get some good video shots like you do when taking stills with the Nikon. That would be great! You can shoot them before/after, edit them in, and use the original base audio while you're showing people what you're really doing. :D ;) Great job tho!
 
Dude, I love constructive criticism! I know exactly what you mean and the fact that what you crave was lacking is due solely to my inexperience in video. I had those kinds of shots included, but they were cut in order to get the video under eight minutes (rodeo-style, I guess).

I've learned a ton and the next one should be much better.

Thanks for the commentary,
John
 

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