I Dig the Pig

Ok. I can't help it. I LOVE pork. Just about everything that comes from a pig - bacon, chops, roasts, tenderloins, rinds, even corn dogs (read: NOT pickled parts, or hot dogs. Only when the dog is covered in a cornbread-like substance and then fried). I search the web and have found such treasures at the bacon explosion, porkgasm, the many bacon-styled gifts, and my favorite present to give—The Bacon of the Month Club (Just ask my brother-in-law—or anyone that saw the glimmer of excitement in his eye on Christmas morning—it rocks the house.).

So last night was incredible as I had friends over for a Porkfest of sorts. The pork chops were covered with a spice rub and some served with a raspberry chipotle sauce; and the pork ribs were grilled and then glazed with BBQ sauce. So hella good. One thing I do need to note is how much longer ribs are to cook than any kind of pork without a bone. They were good but a little pink inside, which freaks me out. Just be sure your pork reached over 180 degrees for a couple of minutes and the meat should be ok, even if it isn't totally white. Always good to know the rules of cooking meat.

I have no recipe here as you can check out some pork ideas from my Memorial 'All Things Pork' Day post. I just wanted to share my love of pork (and this, in no way, compares to my deep affection and devotion to bacon—which I will blog about a lot). Thanks Eli and JHT for a good night, and late arrivals Steph and Lacey made it fun!