It’s a new Colts football season and that means that it’s tailgating season! Just like last year, the Colts and Indiana Pork have partnered in search of the best pork tailgate recipe in all of Colts Nation, and guess who is in charge of it? Yours truly! We’re going to be searching for the best pork tailgate recipes you have to offer. We want to see some creativity and of course plenty of pork! What something to sweeten the deal? How about a year supply of bacon! Yes, the grand prize winner will receive a year supply of bacon. The weekly winners will receive a prize package consisting of a $50 Meijer gift certificate,101 Things to Do With Bacon Book, Indiana Pork Apron, Colts hat, Colts yearbook and Colts 2013 Season DVD.
This week’s winning recipe comes from Aaron R. of Granger, Indiana who has an appropriately titled pork dish that packs a punch of flavor. Try out these “Pagano’s Burnt Ends,” a recipe fit for a Head Coach of the Colts!
Pagano’s Pork Burnt Ends- start with a boston butt pork shoulder local to Indiana- roughly 8-10 lbs. Cut into rib-like strips that are approx 4 inches thick, 4 inches tall and the length of the pork shoulder (or you can cheat and buy as ribs in the store). Rub with mustard, then black pepper, sea salt, garlic, and granulated maple (I buy that from a place online called the spice house). Place in the smoker at 225 under apple wood until they hit 185- takes about 5 hours. Take out let sit for 1 hour and cut into cubes. Place the cubes in a bowl with a stick of melted butter, more granulated maple, salt and course pepper then mix together. Lay on a single row tray and put back in the smoker with more apple wood for 3 more hours. People go nuts for them and they are great grab and go snacks for the ride from South Bend to Indy for a game. I use a vertical smoker for this and make sure there is always water in the pan. For tailgates this makes two disposable pie tins worth of burnt ends. Just perfect.
Thanks for sharing Christopher! Think your tailgate recipe is better? Enter it here.
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