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Video: Al grills up a meal at Louisiana firehouse

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    >> today's kitchen what's cooking, well, it's a hot time in the old firehouse tonight. fire chief james camry and jeff capman is making a fire wrapped pork loin . everything goes better with bacon. why is this such a great tradition for firefighters and cooking?

    >> i think it's because we get a lot of downtime, and we spend a lot of time in the station away from our homes, and it's stuff that we do at home, so we have to do it here.

    >> how are we making this? this is a dinner of champions.

    >> we're going to take a knife and cut the pork loan.

    >> a boneless pork loin .

    >> a boneless pork loin . cut it all the way in thirds. here we have jalapenos. we cut them in half. put the jalapenos many. here we have cream cheese , feta cheese . we're going roll it up.

    >> it has a nice cheesy center.

    >> it has a nice cheesy center to it.

    >> roll it up and put that in the middle. i'm going to give you the pleasure of taking the southwest chipolte sauce, our seasoning, and put it all over.

    >> a nice dry rub .

    >> nice dry rub . okay.

    >> once you get done, we're going to give it to the chief here.

    >> a little arts and krafrts to this. you're going to make a lattice work.

    >> it's simple bacon weave. you lay your bacon out, and it's like basket weaving. once you do it, you just every other one you do you just keep going back and forth until you get them all to whatever you need, and it's all good.

    >> it ends up looking something like that.

    >> that's the end product on that. then when your tender loin , you start it on the edge, and it's usually the kicker getting it all to roll up. you just keep on rolling. then that's what it looks like there.

    >> okay.

    >> then if we go over to the pit --

    >> let me open that up for you.

    >> oh.

    >> we just center it on there, and --

    >> indirect heat.

    >> indirect heat about 220 25, 250 degrees, about two, two and a half hours. or until it gets about 160 degrees on the inside.

    >> how many firefighters would this serve?

    >> depends on how hungry they are. sometimes one. sometimes three. finished product.

    >> all righty. i'm going to -- i'm going to get this when i come back because i want to try out this atv. it's been fantastic. we've had a great time here in carla. hold on a sec. want to try to get this thing started. i got to get to beautiful downtown silver spring , maryland, tomorrow because i'm going to be waking up with somebody else, so here we go. oh. going to turn on the -- [ siren ]

    >> that's what i'm talking about.

    >> very cool. safe traveling, al. see you tomorrow.

TODAY recipes
updated 5/9/2013 11:15:05 AM ET 2013-05-09T15:15:05

Recipe: Bacon-wrapped pork loin

  • 1 1/2 to 2 lb pork loin
  • 1 1/2 lbs thick cut bacon
  • 16 oz jar Creole butter injection marinade
  • 1 8 oz block cream cheese
  • 4 oz feta cheese w/basil and sundried tomato
  • 4 whole jalapenos
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • Southwest mesquite chipotle seasoning
  • For grill:
  • 20 lb charcoal
  • 2 lb hickory chips
  • BBQ pit

Get charcoal burning in BBQ pit fire box with hickory chips.

Trim excess fat from pork loin.

Weave bacon into a square to go around the pork loin.

Cut jalapenos and clean out seeds and white rind.

Mix cream cheese, feta cheese, onion powder, and garlic powder.

Make a slice lengthwise down pork loin.

Line the inside of pork loin with peppers, then stuff with cheese mix.

Sprinkle outside of pork loin with southwest mesquite chipotle seasoning.

Wrap pork loin with bacon and secure with toothpicks.

Once BBQ pit reaches 250 degrees, place pork loin on the BBQ pit (indirect heat side) cook for 1 ½ hours or until internal temperature reaches 165 degrees.

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