Today Show: Pork BLTs Recipe with Tomato Jam + Shrimp & Poblano Grits

Today Show: Tailgate Menu

Beau MacMillan from Arizona’s Sanctuary prepared Pork BLTs, along with Grilled Shrimp and Poblano Grits for a Today Show tailgate party. For more menu options, try Fried Chicken Sliders, Salmon Sliders, or Clam & Bacon Dip.

Today Show: Beau MacMillan Pork BLTs Recipe Ingredients

• 12 Egg Slider Buns
• 3 lb fresh Pork Belly
• 1 cup Sugar
• Citrus Zest
• 1 cup Hot Sauce
• 3 sprigs Rosemary
• 1 head crisp Butter Lettuce
• 1 cup Kosher Salt

Tomato Jam Ingredients

• 2 cups chopped Roma Tomatoes
• 1 tbsp Soy Sauce
• 1 tbsp Garlic
• 1/4 cup Sugar
• 1 tbsp Balsamic Vinegar
• 1 tbsp chopped Shallots

Beau MacMillan: Today Show Pork BLTs Recipe Directions

1. Combine salt, sugar, hot sauce, and rosemary with citrus zest to create a rub.
2. Marinate pork belly in the rub for at least two hours, chilled.
3. Remove pork from the rub and grill or roast at 420 F for at least 20 minutes, until golden brown.
4. Let cool and cut into slabs like bacon. Brush with hot sauce.
5. Combine tomato jam ingredients.
6. Place a portion of pork on each slider. Add a lettuce cup topped with tomato jam and serve.

Today Show: Beau MacMillan Arizona Grilled Shrimp & Poblano Grits Recipe

Ingredients

• 1 Poblano Pepper
• 1 tbsp chopped Garlic
• 1 tbsp Smoked Paprika
• 1 lb cleaned, deveined Extra Colossal Shrimp
• 1/2 bunch chopped Parsley
• Lemon Juice
• 1/2 oz Olive Oil

Poblano Grits Ingredients

• 1 cup Anson Mills Grits
• 4 tbsp Butter
• 1 oz Goat Cheese
• 2 cups Milk
• 1 cup roasted Poblano Peppers

Directions

1. Place milk in a saucepot and bring it to a boil. Stir in grits, poblano, and goat cheese.
2. Return to a boil. Reduce heat and cover, cooking about 30 minutes. Stir in butter at the end.
3. Combine marinade ingredients and apply them to the shrimp. Chill and marinate for at least two hours.
4. Remove shrimp from marinade and grill. Serve over grits.