Rob Scheer, the president of Lumberjack Sports International, stopped by WBIR to show us how they make the pork they serve at each show.
Rob Scheer, of Lumberjack Feud and the president of Lumberjack Sports International, stopped by WBIR to show us how they make the pork they serve at each show. They provided the recipe below:
1 6-9 # AVERAGE PORK LOIN
2 TBLS SALT
2 TBLS BLACK PEPPER
2 TBLS GRANULATED GARLIC
1 QUART APPLE CIDER
3 OZ APPLE PIE MOONSHINE (OPTIONAL)
1. REMOVE THE PORK LOIN FROM PACKAGE
2. PAT IT DRY WITH A PAPER TOWEL
3. MARINATE IN APPLE CIDER AND GARLIC SALT OVER NIGHT
4. PAT DRY AND PLACE ON A SHEET PAN WITH A PAPER LINER
5. RUB SALT, PEPPER, & GARLIC ON EACH PORK LOIN
6. BAKE FOR 15 MINUTES AT 350 DEG THEN 60 MINUTES AT 300 DEG TIL THE INTERNAL TEMPERATURE REACHES 140. (THIS IS A GOOD TIME TO DRINK MOONSHINE)
7. REMOVE FROM THE OVEN AND PLACE IN THE HOT BOX FOR 5 MINUTES TO REST. (IF IT IS CUT RIGHT AWAY IT WILL LOSE ITS NATURAL JUICE.)
8. PLACE PORK ON CUTTING BOARD, SLICE INTO PORTIONS.
9. PLACE PORK SLICES LOOSELY OVER COUNTY DRESSING, THEN COVER WITH PORK GRAVY.
This meal would then be served at long table in the Cook Shanty where talking while eating was forbidden or taken out to the men in the woods in mess kits. The food in the mess kits was kept hot by using insulated boxes surrounded by hay. The mess kit was invented by loggers and still used at the Lumberjack Feud.