Today: Al Roker In Carlyss, Louisana
Al Roker was in Carlyss, Lousiana May 9 2013 on Today, hanging out with firefighters there. He put on firefighter clothing and prepared himself to put out a simulated, controlled lawn mower fire. A firefighter showed him how to use the hose and then handed it off to him. Al Roker then actually put out a fire on live television. The fire hose had 125 pounds of pressure and Al Roker held onto it with both hands as he put out the fire. He’s never sounded so cool as he did when, after putting out the fire, he turned to the camera and said, “That’s what’s going on around the country. Here’s what’s happening in your neck of the woods.” Yes, it’s his standard weather catchphrase. But it takes on a new meaning when he says it after just putting out a fire. I never thought I would say “cool” and “Al Roker” in the same sentence, but it was really cool what Al Roker did.
Al Roker: Carlyss, Lousiana Firefighter Stuffed Pork Loin Recipe
Al Roker talked to two firefighters who showed him how to cook a Louisiana firefighter cooking tradition. I didn’t catch the names of the men, but one of them was a fire captain and the other was a fire chief. The fire captain said that since they had a lot of downtime at the fire station, but were often away from home, cooking became a tradition of the firefighters.
The exact amounts for this recipe are tricky, because they didn’t give them on the show. I tried to estimate what the amounts looked like, but from the way it was cooked by the firefighters, I have a feeling the recipe is decided as much by what’s on hand and what feels right as it is tradition. The fire captain said this recipe will feed one to three people, depending on how hungry they are.
Stuffed Pork Loin Ingredients:
- 1 Boneless Pork Loin
- 6 oz Cream cheese
- Creole butter
- 2 Jalapenos (de-seeded, halved)
- Garlic powder
- Chipotle seasoning
Stuffed Pork Loin Directions:
- Combine cream cheese, creole butter and garlic powder in a small bowl.
- Lay the pork loin onto a cutting board and cut a deep hole into the middle. Inside, stuff the jalapenos.
- Roll the cream cheese mixture with your hands into a snake shape and insert into the hole of the pork loin, beside the jalapenos.
- Then, rub the chipotle seasoning on top of the pork loin.
- Lattice the bacon together. Start with three pieces of bacon laying about a half inch apart. Place a piece of bacon on top of the two outer pieces and under the middle piece. Then, add another piece of bacon under the one, going underneath the two outer pieces and over the middle piece. Repeat until you have a nice lattice work that can cover your pork loin.
- Roll the bacon lattice work around the pork loin until it’s wrapped up tight.
- Cook in barbeque pit in indirect heat for 2 to 2 1/2 hours at 225 to 250 F. You want to make sure to cook it until it’s about 160 degrees on the inside.