Grilled Peameal Bacon

Boneless pork loin is a good budget stretching meat as not only is it lower price per pound, it is a very versatile meat that can be used fresh or cured.  Last week I shared how I prepare a boneless pork loin at our vacation home.  Half is cured for peameal bacon, our must have taste of home while the other half is sliced into thick chop for grilling.  If need be, the chops can be cut into slices or pieces for other dishes.

One of the most common questions I get with respect to peameal bacon is "What do you do with it?"  The simple answer is, peameal bacon can be used much the same way you would use a ham.  The texture and flavour differs from ham.  The most common way to use peameal bacon is thin sliced then fried as bacon but it can be cooked other ways.  Thick sliced peameal bacon is quite lovely when grilled. 

I cut the peameal bacon into about three quarters of an inch thick slices.  Thick slices ensure the meat does not become dry while cooking.  I place the peameal bacon slices on a pre-heated medium hot grill.  Once the grill marks form nicely on one side, I turn and grill until the marks form on the other side.  The peameal bacon slices are then ready for serving.  They pair nicely with zucchini and baby carrots, both of which cook quickly on the grill.  Simply cut the zucchini in half lengthwise and brush with olive oil then sprinkle with a little sea salt.  Grill cut side down until grill marks are nicely formed and the squash is tender.  Baby carrots cook quickly in a foil pouch on the grill.  This entire meal can be cooked on the grill in about 20 minutes.  Complete the meal with a tossed salad sprinkled with fresh squeezed lemon juice and sliced watermelon for the perfect low fat and low calorie meal that is sure to please! 

Using the Grill to Cook Mac & Cheese and Nachos

We spent much of May at our vacation home in sunny Florida where it was considerably warmer than at home in beautiful Ontario, Canada.  Warm weather regardless where we are means a stronger reliance on the outdoor grill.  Our outdoor grill at our vacation home is propane only while our main home grill is a dual fuel (charcoal, propane) Nexgrill.  The outdoor grill is considered one of our must have kitchen appliances.  While we use our grills year round, they definitely see an increased use during the warmer summer months.  An outdoor grill can be used not only grilling (short cook time) and barbequing (long cook time), it can also be used very much the same way an oven is used.  It is however, even more versatile as certain foods like some vegetables can be cooked without the use of pots and pans, although a grill pan or mesh tray is nice if cooking smaller pieces.  Other than that, I use the same bakeware I use in the oven. 

Nachos are incredibly easy and quick to make on the grill if you start with pre-cooked ground beef from the freezer or home canned ground beef, either plain or seasoned.  Pre-heat the grill to medium heat (350°F).  Place the nacho chips on a baking sheet.  Top with browned ground beef and shredded cheese.  Bake on the grill until cheese is nicely melted.  Remove from grill.  Transfer to serving dish.  Top with chopped tomatoes, onions and green peppers or toppings of choice.

Mac & cheese is another very easy dish to prepare on the grill.  Use your favourite recipe, 7 Cheese Mac 'n Cheese, or variation.  I like keeping cooked macaroni on hand for this purpose.  Simply mix with cheese and bake on the top rack on the grill in an oven proof baking dish. 

Bring a bit of extra flavour when cooking dishes like nachos on the grill by using a smoker packet or box.  A small reusable smoker box will cost less than $10 or you can make a simple smoker packet from aluminum foil.  You will need about a quarter cup of wood chips.   Wood chips of sugar maple, apple, hickory, pecan, cherry, mesquite and more are available wherever grilling accessories are sold.  Soak the wood chips in liquid of choice for 30 minutes.  Drain and put them in the smoker box or in the centre of a square of aluminum foil.  Seal the aluminum foil to form a pouch.  Poke a few holes in the foil.  Place the smoker box or foil smoker packet over direct heat.  Place food on the grill when chips start releasing smoke.  Smoking with add a subtle, mellow flavour to the food.