Being Lazy With Pork

I’ve had this nice piece of boneless pork ribeye roast sitting in the fridge for the last few days. My wife had been gracious enough to pick it up at the store and bring it home with some basic cooking instructions “Cook this”. Not really knowing exactly how I should go about it. Now since I’m just an idiot and really not too informed as what to do, I did what any self respecting individual in this day and age would do, I Googled it. After spending two hours looking at cats on the internet I finally stumbled on some inspiration; dove jalapeno poppers. 
 

For some reason I thought I could keep my roast closed with a skewer, I was wrong.

Now before you think to yourself “Dove! What’s with this Idiot” let me explain. Everyone seems to love jalapeno poppers, and when you add dove it just makes it that much better. So why can’t I do the same with pork. having the inspiration is one thing, having the ingredients on hand is another. Since the wife does not seem to share the same passion for spicy food as I some changes would need to take place. Well that and I didn’t want to run to the store. Since my neighbor Dick was kind enough to give me some poblano peppers the other day, these would make the perfect replacement for the jalapeno’s. 

 Slicing the pork open and stuffing with cream cheese and poblano peppers turned out to be the easy part. then and only then did I realize that I was unprepared for the task at hand. Once I finished off wrapping my lovely pork roast in a layer of thick cut bacon, that is when my fatal mistake reared it’s head. “Butchers twine, why don’t I have butcher's twine.” Using my super duper Mcgyver skills, at least in my head, I managed to get my pork roast closed up. 

 

30 min mark and looking good.

With my grilling going and drip pan in place it was time to do some cooking. Using the indirect heat method I left the pork to do it’s thing. About 30 minutes into my cook I relized that my make shift effort to close up my pork was a complete and utter fail. The cream cheese and peppers were starting to show themselves, something had to be done. Approximately an hour total cooking time and I was hitting 160 degrees internal temp,right where I want it. Pulled off and put to rest I decided to throw some french bread on the grill. This would later come in handy to help mop up all that delicious cream cheese and pepper mixture. 

Need something to mop up that stuffing

All in all things turned out fairly good, even with my lack of desire to get off my ass and run to the store. I still managed to pull off a pretty decent meal. Now hopefully I’ll have inspired you to get out there and do the right thing; get the proper ingredients and tools you’ll need to have a successful cook out.

 

The end result.

Sunday is Game Time

That's right, seeing as it is football season and all, there seemed to be only one logical thing to cook today on the grill. Chicken wings. After a quick run to the grocery store, I picked up a package of chicken wings and some sauce. Typically in the past I have broken out the good old fry dad and done the wings up that way, but seeing as this blog is all about me and the grill there seem to be only one way to cook them.

Firing up the Weber in the past when doing chicken I would usually do a indirect cooking method. Yet in typical fashion I was completely unprepared. My charcoal supply was close to being completely exhausted. Although the lack of charcoal would put a dampener on most people's grilling experience, that wouldn't stop me.

Once I had my grill going it was chicken time. I coated the wings with some olive oil that is infused with garlic. Then I did a light dusting of my super secret Tri-Tip rub, ok it's not really a secret; just kosher salt, black pepper and garlic powder in equal thirds. I typically use it on almost everything.

Once I finally had some decent looking wings on my grill I decided it was time to sauce these bad boys.  For my first half of the wings I used a traditional buffalo style sauce made with franks hot sauce and butter. After a good liberal coating of buffalo sauce, I tossed the wings on to the direct fire side of the grill. On to the second set of wings. For these I went with Kikkoman's orange sauce. After a good slathering of sauce these also went on the direct fire side.


Now since my fire at this point was on the brink of dying, I left the wings on for about five minutes. This decision worked out perfectly as the sauce was able to get a nice glaze over the wings.  After all was said and done, this is now my new favorite way to cook chicken wings. Next time I'll definitely make sure to have enough Kingsford standing by in the garage.      

       

The beginnings

There comes a time when everyone feels the need for a high quality meal. Come on, who would rather have a cheap McCrap burger over a mouth watering, flame kissed, fresh off the grill burger? I know what I would pick every time. Just the whole process of thinking about getting the Kingsford out and the Weber started makes my mouth water.

What could also be considered a crime is the fact that some people hardly ever get the chance to for up the grill. Fortunately for me, I use every opportunity I get,to fire up the grill. Now I'm going to let you in on a little secret, I'm not the best cook.

Now when I say I'm not the best cook, well that does not mean I can't cook. It just means I'm no Alton Brown or chef Ramsey. But hopefully this journey of words,BBQ and grilling will be just as thrilling for you and I.

So let's buckle up and enjoy the bounty.