pork wrapped pork with grilled tater wedges

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camp_cookie

Senior Cook
Joined
Jan 3, 2007
Messages
173
Location
Northeast Georgia
I cut a pork tenderloin into medallions and wrapped each one with bacon. I seasoned them exposed pork/flat sides with Pig Pounda Kappa rub and allowed it to melt into the meat. Next time I may put some on the bacon as well. I grilled them direct over Natures mesquite lump charcoal. The taters were placed in sandwich bags and nuked for ten minutes in the microwave to partially cook them. I placed them on my grill topper and finished them on the grill. They were served with melted butter/kosher salt/fresh ground black pepper.

The charcoal:

http://www.nakedwhiz.com/lumpdatabase/lumpbag50.htm


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I was instantly hooked on this cook, and it will become a regular.
 
Looks good Blaze. Where are you and what are you cooking on? I like the idea of nuking the spuds for a while and then finishing them off on the grill. I'm going to give that a try.
 
Griff said:
Looks good Blaze. Where are you and what are you cooking on? I like the idea of nuking the spuds for a while and then finishing them off on the grill. I'm going to give that a try.

I'm in Northeast Georgia. These were grilled on a Weber 22.5" One Touch Gold.

Nuking the spuds in the plastic buds is a lot easier than parboiling them. If I am cooking in cast iron, I just chop/slice them and throw them in some olive oil, but if cooking on the grill they are much easier to do the other way. I have found they will burn prior to getting done unless they are foiled.
 
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