q-babe inspired me to do the witchy red pork tenderloins tonight. . .man, were they easy and delicious. . .just sprinkled em up good with ken stone's witchy red, let sit in the fridge for a couple of hours, then into the small direct at around 300 degrees with some apple wood chips. . .turned them every ten minutes for about 30 minutes till done. .. they looked great, tasted better, were juicy and tender. . .served up with baked spuds, had a bunch of yellow cherry tomatoes i picked up at the farmers market yesterday - cut them up with some fresh basil, tossed in olive oil and sprinkled with fresh parmesian cheese. .. great meal, and again, easy as 1-2-3[p]thanks for inspiration tonia!![p]tomorrow, the 5 hour brisket.. .stay tuned.. .