Bacon Meatball Sub
4 – lbs. ground beef
1 – lb. bacon, cooked crispy, fully drained, and broken up into inch long pieces
1 – can diced tomato
4 – eggs
2 – cups breadcrumbs plus extra for breading
6 – hoagie rolls
Spices (garlic, red pepper, black pepper, salt)
Preheat oven to 400 degrees. Combine everything except for bacon in a large mixing bowl. Form meatballs around bacon pieces and coat in the reserved breadcrumbs. Place on a greased baking sheet and bake for 20 minutes, turning over halfway through cooking. Purée tomatoes, season to taste, and heat through. Cut rolls on half, pile on the meatballs, sauce, cheese, and enjoy.
This Friday!!! Brass, Burlesque & Bourbon Pours – Free Show at the Maison
Korean Fire Pork
1 – 4 lb. pork loin roast
1 – tub of gochujang (Korean sweet/hot chili paste)
1 – meat thermometer
Rub pork loin with gochujang, making sure that every part is covered with a uniformly thin layer. Cover with plastic wrap, place in refrigerator and marinate overnight. Once sufficiently marinated, preheat oven to 325. Take the roast out of the refrigerator and allow it to reach room temperature before placing fat side up in oven. Cook until the internal temperature of the pork is 155 degrees. This should take about an hour. Once the meat is up to temperature allow the roast to rest for 15 minutes before carving. Serve with your favorite sides and enjoy.
We stopped in at Sweetie Pies before the show in St. Louis last night. It was unbelievably delicious but we had to fight a severe case of the Itis before we went on. We were victorious against our capable foe and the show went on as planned. Now we are off to The Vault in Farmington. Show starts at 7.