HERB MARINATED PORK LOIN

1. Combine fish sauce, honey, lime juice, garlic, green onion, cilantro, jalapeno and oil in a blender.  Puree to a smooth consistency, then pour over the pork loin and refrigerate for at least 4 hours or overnight.

2. Place pork loin on a foil lined sheet tray, and bake at 375 for 30-40 minutes or until internal temperature reaches 125.

3. While baking, add boiling water to a YETI Roadie 24 cooler and close the lid.

4. Remove pork from oven, wrap in plastic (trust the process!) pour out the water from the YETI and place the wrapped pork loin inside the YETI cooler to finish cooking (internal temperature of at least 145). Slice and serve with baked beans!

SWEET SOY BAKED BEANS

1. In an 8-quart pot, heat the oil over medium heat until shimmering- hot. Add the bacon and let it begin to brown, stirring occasionally. Once it has a nice golden color, add the onion and garlic. Sauté until the onion becomes translucent and the garlic is fragrant, 5 to 7 minutes.

2. Pour in 1 bottle of the beer. Add the field peas and 2 quarts water and bring to a boil. Stir in the vinegar, sweet soy sauce, ketchup, mustard, molasses, Worcestershire, soy sauce, Tabasco, and brown sugar. Lower the heat to medium-low and simmer, stirring occasionally, until the peas reach your preferred tenderness, 1 to 1½ hours. Season with salt and pepper to taste.

3. Preheat the oven to 400°F. Once the peas are tender, strain them through a fine-mesh sieve, reserving both the peas and the liquid. Transfer the peas to a 9 x 13-inch baking dish. Measure 1 cup of the reserved broth and pour it over the peas. Top with the potato chips. Bake for 30 to 40 minutes, until the chips are toasted and the beans are bubbling. (This last part gives you a sticky, crusty, crunchy top that you get to break into with a spoon.) Serve hot.