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	Mesquite Smoked Pork Tenderloin with Bourbon-Ancho/Pasilla Sauce by Bob Vincent This 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 1 comment 5659 views
	Brisket Dry Brown Sugar Rub by Windle Grissett This is a good, sweet brisket rub that you will need only one measuring cup for. Of course, you can adjust the heat by using mild or hot chili powder.	1 vote 3159 views
	Santa Maria Tri-Tip BBQ by Steve Knowles Based on Weber's Art of the Grill Tri-Tip Sandwich, but modified to my tastes and who needs the bread, anyway???	1 vote 5779 views