Corned Beef & Cabbage Cooking Instructions:
On the stovetop - layer the cabbage, potatoes, and corned beef in a heavy bottomed pan, add 1/2 a guiness (or wine/beer of your chosing). Heat over medium heat with a lid or cover until warmed through (Roughly 15 minutes)
In the oven - layer the cabbage, potatoes, and corned beef in a roasting pan, cover with foil and bake at 350F for 35-45 miuntes or until hot.
Save leftovers for a quick corn beef hash in the morning. Crisp all the potatoes, cabbage and corned beef in skillet. Top with a fried egg and enjoy!
On the grill: Cook indirectly, skin side down for 40-45 minutes, finish directly over the coals for 4-5 minutes or until an internal temperature of 160F, rest for 5 minutes, slice and eat.
In the oven: Preheat your oven to 400F, roast for 35-40 minutes or until an internal temperature of 160F, rest for 5 minutes, slice and eat.
BACON WRAPPED PORK TENDERLOIN
On the stovetop: Heat a pan over medium heat. Slowly brown on all four sides (4-6 minutes per side) or until an internal temperature of 140 has been reached. Rest for 5-7 minutes. Slice and serve.
In the oven: Pre-heat oven to 400F. Brown the tenderloin over medium heat. Roast for 15-20 minutes until an internal temperature of 140 has been reached.
COUNTRY RIB ROAST - this wonderful cut is versatile and can be cooked to 140 like a pork chop or slowly cooked to a pul apart texture at 185-200F. This cut is easiest to serve when you remove the ribs and slice.
On the grill:
Heat your coals (or fire up the propane) to roughly 350-375. Cook indirectly for 50-70 minutes or until an internal temp of 140F. Rest for 10-15 minutes, and slice.
In the oven:
Preheat the oven to 375F, roast for 45 minutes, check the temperature looking for 140F. Rest, slice, and serve.
Often sausages are mishandled in the cooking process and split, losing their juices, and end up on your plate dry. To avoid such catastrophes take your time and go slowly.
Always cook sausages indirectly on the grill. Check for doneness with a gentle squeeze or a thermometer. The casings should slowly dry so you get a nice snap, and the inside should just reach 140F. Rest for five minutes and eat!
On the stovetop:
Slow and steady wins the race here. Cook in a heavy bottomed pan on low-medium. They should take 10-15 minutes rotating slowly as they brown. Pull them when they reach an internal temp of 140F
We've found our bacon cooks best in the oven.
Heat oven to 400F, line a sheet with parchment paper. Bake for 10 minutes, rotate pan for even cooking, continue cooking for 5-10 minutes to desired crispness.
Strain and save the fat for cooking!