pork | Dirty Bourbon River Show

0 Dirty Eatin’ with the Bass Clef Chef: Bacon Roasted Garlic Mashed Potatoes

Bacon Roasted Garlic Mashed Potatoes

4 – strips of bacon, cooked till crispy and the rendered fat drained and set aside
20 – cloves of garlic
5 lbs. Russet potatoes
Whole milk
1 – stick of butter
Salt
Pepper

Preheat oven to 250 degrees. Roast garlic cloves in bacon fat for 2 hours or until the garlic is completely soft. Boil potatoes in salted water until a sharp knife can freely pierce the center. Drain potatoes, add roasted garlic, bacon strips, and mash with a potato masher. Add enough milk to achieve the desired consistency. More milk will lead to a creamier final product. Season to taste and serve with pan fried mustard greens and pork roast. Enjoy

– Bassman

1 Dirty Eatin’ with the Bass Clef Chef: Pork Roast

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.

– Bassman

0 The Itis

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.