Slaughterhouse Christmas Special - Epic Meal Time

Ingredients

• 2 lb Thick‑Cut Bacon (cut into 1‑inch strips)
• 2 lb Ground Pork (80% lean, cold)
• 1 lb Pork Sausages (pre‑cooked, sliced into ½‑inch rounds)
• 1 lb Ham (thinly sliced)
• 1.5 lb Beef Tenderloin (trimmed, cut into 1‑inch medallions)
• 2 rack Baby Back Ribs (about 2 lb total, membrane removed)
• 0.5 cup Jack Daniel's Whiskey (plus extra 2 Tbsp for glaze)
• 1 cup Eggnog (store‑bought or homemade)
• 0.25 cup Honey
• 4 clove Garlic (minced)
• 2 Tbsp Brown Sugar
• 2 tsp Salt
• 1 tsp Black Pepper (freshly ground)
• 2 cup Shredded Cheddar Cheese (sharp)
• 2 cup Shredded Mozzarella Cheese
• 8 oz Cream Cheese (softened)
• 2 sheet Puff Pastry Sheets (thawed if frozen)
• 4 large Russet Potatoes (peeled and cubed)
• 2 Tbsp Unsalted Butter (for mashed potatoes)
• 0.25 cup Heavy Cream (for mashed potatoes)

Instructions

1. Preheat Oven

   Set the oven to 375°F (190°C) and let it fully preheat while you prepare the ingredients.

   Time: PT10M

   Temperature: 375°F

2. Make Candied Bacon Glaze

   In a small bowl whisk together honey, brown sugar, 2 Tbsp Jack Daniel's, and minced garlic.

   Time: PT10M

3. Bake Candied Bacon

   Lay bacon strips on a parchment‑lined baking sheet, brush generously with the glaze, and bake for 20 minutes, turning once, until crisp and caramelized.

   Time: PT20M

   Temperature: 375°F

4. Season and Prepare Ribs

   Pat ribs dry, rub with salt, pepper, and the remaining minced garlic. Place on a foil‑wrapped roasting pan.

   Time: PT5M

5. Low‑and‑Slow Roast Ribs

   Roast ribs at 275°F (135°C) for 1 hour 20 minutes, covered with foil.

   Time: PT1H20M

   Temperature: 275°F

6. Glaze and Finish Ribs

   Remove foil, brush ribs with the remaining honey‑garlic‑Jack glaze, increase oven to 425°F (220°C) and broil for 10 minutes until sticky and caramelized.

   Time: PT10M

   Temperature: 425°F

7. Sear Beef Tenderloin

   Season tenderloin medallions with salt and pepper. Heat a skillet over high heat, add a splash of oil, and sear each side 2 minutes until browned.

   Time: PT5M

8. Finish Tenderloin in Oven

   Transfer seared medallions to a baking sheet and bake at 375°F for 10 minutes for medium‑rare. Let rest 5 minutes before slicing.

   Time: PT15M

   Temperature: 375°F

9. Cook Ground Pork & Sausage Mix

   In a large skillet, crumble ground pork, add sliced sausages and ham pieces, season with salt, pepper, and remaining garlic. Cook over medium‑high heat, stirring, until browned and fully cooked, about 10 minutes.

   Time: PT10M

10. Boil and Mash Potatoes

    Place cubed potatoes in salted water, bring to a boil, and cook until fork‑tender (≈15 minutes). Drain, return to pot, add butter and heavy cream, mash until smooth.

    Time: PT15M

11. Prepare Cheese Sauce

    In a saucepan over low heat, melt cream cheese, then stir in shredded cheddar and mozzarella until fully melted and glossy.

    Time: PT10M

12. Line and Pre‑Bake Puff Pastry Base

    Fit two thawed puff pastry sheets into a deep 9‑inch oven‑safe dish, pressing to cover the sides. Prick the base with a fork and bake at 400°F (200°C) for 10 minutes until lightly puffed.

    Time: PT10M

    Temperature: 400°F

13. Assemble the Meat Tower

    Layer the puff pastry base with mashed potatoes, then the ground pork‑sausage mixture, followed by the glazed ribs, sliced beef tenderloin, and finally drizzle the cheese sauce over the top. Sprinkle the candied bacon strips evenly as a roof.

    Time: PT20M

14. Final Bake

    Place the assembled tower back in the oven at 350°F (175°C) for 10 minutes to meld flavors and set the structure.

    Time: PT10M

    Temperature: 350°F

15. Warm Jack Daniel's Eggnog Sauce

    In a small saucepan, combine eggnog with 2 Tbsp Jack Daniel's, warm over low heat until just steaming. Do not boil.

    Time: PT5M

Nutrition Facts

Calories

1250

Protein

80 g

Carbohydrates

45 g

Fat

90 g

Fiber

4 g