Party Time

by zydecopaws on August 14, 2013

We’re deep into the dog days of summer around here. Which by our definition means we are working like a dog instead of using our dog as an example and just laying around enjoying the weather and being lazy.

But that hasn’t stopped us from cooking up a storm when the occasion calls for it. Back in July, Pigdog’s dad was in town and we honored the occasion by firing up multiple grills, breaking out the McCormick’s seasonings, and whipping up a feast appreciated by all.

First up was a monster pork loin rubbed with one of McCormick’s newer spice mixes, Grill Mates Backyard Brick oven and roasted over a pan of smoker beans until done. For those keeping track, done is 145°F internally, which if I recall took a little over an hour on the BS Keg running at about 350°F.

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Notice the beans peeking out from below the pork (and yes, although that looks like two pork loins, it started out life as a single long one). The beauty of cooking your beans under the meat is all those tasty drippings that fall into them, adding to what is already a tasty recipe all by itself.

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And although the pork and beans were a hit, as always the show was stolen by the MOINK, this time with some help from our friends at McCormick.

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The featured rub on this version of MOINK was Grill Mates Worcestershire Pub Burger. I figured if you could use it on a burger, why not use it on what amounts to a miniature bacon-wrapped burger? As it turned out these were a huge hit, even though the homemade apricot pepper jelly was a bit on the spicy side for a few of the folks. It didn’t stop anyone from eating them, though…

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The moral of this story is that life requires balance, and even when you’re working like a dog, you still need to take time out and party once in a while. And if you’re looking for a way to spice up the party, don’t forget to check out McCormick’s Grill Mates Facebook page for more recipes and outdoor cooking hints.

Disclaimer:
Once again, I find myself accepting compensation for a post. My friends at McCormick provided me with both the Backyard Brick Oven and Worcestershire Pub Burger seasonings used for this meal. And I wish they would send more, as I’m out. Trust me when I say this stuff is good. Supposedly the Backyard Brick Oven is good on chicken as well as pork, but I wouldn’t know as it went on a bone-in pork roast over the weekend and I’m all out. Looks like I might have to use some of my other ill-gotten gains from writing to go out and buy some more. And no, the FTC still isn’t invited over for meals at my house.

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