Fireball Pork Roulade

Lookin’ for that hot recipe we posted on 11/28 from fellow slayer Tim (@bamagrillmaster)? We got all the details right here. #IgniteThatGrill

 

 

Homemade Fireball Whisky BBQ Sauce

  • 1/2 Yellow Onion Diced
  • 1 Tbsp of Olive Oil
  • 1 Tsp of Minced Garlic
  • 1 Cup of Fireball Whiskey
  • 2 Cups of Ketchup
  • 1/4 Cup of Apple Cider Vinegar
  • 1/4 Cup of Worcestershire Sauce
  • 1/4 Cup of Brown Sugar
  • 1/4 Cup of Honey
  • 1/2 Cup of Hot Screaminonionz
  • 1 Tsp of Salt
  • 1 Tsp of Pepper
  • 1 Whole Lemon Sliced
  • 1/2 Stick of Butter

Add olive oil and onion to a saucepan and sauté until translucent. Add Fireball Whiskey, turn heat to Medium Low cover and simmer for 10 minutes. Add everything but the butter and simmer for 25 minutes stirring occasionally. Throw the butter in at the end of 25 minutes.

 

Stewed Apples

  • 6 - Fuji Apples Peeled, Quartered and Cored
  • 1/4 Cup of Fireball Whisky
  • 3 Tbsp of Honey
  • 2 Tbsp of Brown Sugar
  • 1/2 Cup of Coarsely Chopped Walnuts
  • 1/2 Cup of Sweet Dried Cranberries
  • 1 Cup of Boiling Water

Mix all ingredients together in a saucepan on Medium Low Heat. When Apples are coated well, add the Cup of Boiling water cover and simmer for 20 minutes. Apples will be soft and brown.

 

Pork Roulade

  • 1/2 Pork Loin
  • 2lbs of Bacon
  • 1lb of Mild Breakfast Sausage (Hot if you prefer)
  • Rub of your choice

Brown the sausage, drain and let cool. Take your Pork Loin and fillet it out flat. Season the pork with rub of choice. Spread the sausage and the Fireball stewed apples over the entire pork loin. Next, roll it up like a jelly roll, and take 3 pieces of butchers twine to tie the two ends and middle. Take the 2 lbs of bacon and weave it together. Then wrap your pork loin with the bacon weave, and season again with your favorite rub.

This was originally cooked on a CampChef Pellet Smoker at 275 degrees until I hit an internal temperature of 150. Start glazing your Pork Loin when you hit an internal temperature of around 130 with your Fireball BBQ Sauce. Pull it off at 150 (internal temp) and let rest for about 10 to 15 minutes before you slice. Enjoy!