Okay been a little lazy but here are my Sunday and Monday eggers.
Sunday was baby backs with some KC Rib Doctor and DP Dust and the 3-1-1 method. They were amazing again!
After 1 hour of foil time, total of 4 hours into cook at 230:
And glazed with BH Tennessee Hot and Baby Rays Jalapeno:
Now tonight I did the roll cut stuffed pork tenderloin.
Roasted red peppers, garlic cloves and cilantro (chopped in food processor), BH rasberry chipotle jam, fresh shredded monterrey jack, and fresh spinach with DP raging river all over the meat.
Tied and rolled:
Ready to slice:
And plated with roasted veggies and home made taboli by the wife:
It was amazing, the rasberry chipotle made it sweet and spicy, but should have used more.
Cooked at 325 until 140, indirect and then let sit for 15 minutes.
Next time I am thinking of stuffing with some spicy sausage, BH tennessee red, cheese and peppers.