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This is a grilling recipe, but I grill everything in my Kettle and I always add heavy smoke, using apple, pecan, oak or hickory, or any combination of any and all. Was having some very good and old friends over for supper this evening. Decided on pork tenderloins. About four hours ahead, I mixed a 1/2 cup of Butcher's Pork Injection with 1 cup of apple juice and heavily injected the two tenderloins. Course there was a lot left so I poured it on as a marinade. Four hours later, I rinsed the two pieces of meat, and dried them with paper towels. Then I applied Dizzy Pig's new Pineapple Head Rub and a light dusting of McCormick's Roasted Garlic & Herb spice mixture. I then "set" the rub with a quick spray of butter flavored Pam. Had a hot fire, offset in the Kettle using Trader Joes Briquets. Added lots of apple wood chips and a couple of hickory chunks and a handful of onion trimmings.... It produced a heavy smoke!! The tenderloins were offset from the heat. About 25 minutes (turning once) they were at 135* I then sauced them with Food Network's GIADA's Balsamic BBQ Sauce (yes, the hot one with the beautiful cleavage). Five minutes or so later, at 140* I removed them and let them set for about 15 minutes before slicing them. Served them with additional sauce on the side and Rachel Ray's creamed corn and wilted spinach dish ( I added sauted onions, garlic and red pepper). Roasted Yukon Potatoe wedges with McCormick's Salad Supreme and additional garlic powder sprinkled on.... Finished with another Rachel Ray recipe, Blackberry and Grape Crisp.... Was an awesome meal, if I do say so, myself. Love that Food Network!
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