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Mesquite Smoked Pork Tenderloin with Bourbon-Ancho/Pasilla SauceThis recipe is adapted from one in Bobby Flay's Mesa Grill cookbook. The original browned the pork then roasted it in the oven. Instead I smoked the pork with Mesquite wood chunks. Mesquite can overpower food and make it bitter if too much is used… |
1 vote
5659 views
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Smoked Baby Back RibsThese are tasty ribs. I made them for Father's Day this weekend. The ribs had plenty of meat on them. The key to this type of cooking is not to be in a hurry. The results of waiting while the ribs slow smoke is worth the time. Slow and low is the attitude here. A constant temperature is also important; 225' is perfect for… |
2 votes
8978 views
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BBQ Pit Pork RoastThis is for the Crock Pot BBQ Pit |
1 vote
6002 views
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Barbecued Country Ribs with a beer and mustard glaze
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1 vote
5835 views
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