Pork T-Bone with Bacon, Peach & Jalapeño Jam
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Projet BBQ
Behind Projet BBQ is Alex Turcotte, a grill master whose creativity knows no bounds once armed with his culinary weapon of choice, fire. Avid carnivore, he is constantly preparing and cooking meat in new ways to improve his technique and broaden his barbecue knowledge.ingredients
- 1 or 2 Olymel pork T-bones
- 2 tbsp all-purpose seasoning
For the bacon jam
- 200g Olymel bacon
- 85g Spanish onion
- 40g brown sugar
- 1/4 cup apple cider vinegar
- 5 tbsp maple syrup
- 1 tbsp sambal oelek
- 1 tbsp all-purpose seasoning
- 1/3 cup BBQ sauce
- 1 seeded jalapeño
- 1 peach
- 1 tbsp butter
instructions
- Roughly chop the onions and bacon.
- In a skillet over medium heat, sauté the onions with the butter until translucent. Then add the bacon.
- Cut the peach in half and grill it flesh side down, along with the jalapeño. This step is optional but adds a lot of flavor.
- Stir the bacon regularly until it is fully cooked.
- Add the remaining jam ingredients, except for the peach and jalapeño.
- While the jam reduces, finely chop the peach and jalapeño, making sure to scrape off the charred jalapeño skin.
- Add the peach and jalapeño to the bacon jam and continue cooking over low heat.
- Evenly sprinkle the all-purpose seasoning over the pork T-bone.
- On the BBQ, sear the T-bone over high heat on both sides, then continue cooking over indirect heat until the internal temperature reaches 135–140°F.
- Wrap the meat in aluminum foil and let it rest for 5 to 10 minutes.
- Slice and serve with the delicious bacon jam.