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Pork Tenderloins ala BlueSmoke

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Cornfed
Cornfed Posts: 1,324
edited November -1 in EggHead Forum
Grilled up a couple of pork tenderloins this evening. Did them direct with a small sprinkling of mesquite chips. The tenderloins were covered just prior to grilling with BlueSmoke's Gilded Splinters rub. Grilled these to about 155* internal and served with BlueSmoke's Big Chief sauce on the side.[p]Folks, for those that have not tried BlueSmoke's creations, do yourselves favors and try some now. The tenderloins were juicy and delicious. The Q sauce mix perfectly with the pork juice for a terrific companion to the pork.[p]I would have taken pics but I was decompressing from a major demo we did today at work and I was ready for some good Q.[p]Pork is good,
Cornfed
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  • BlueSmoke
    BlueSmoke Posts: 1,678
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    Cornfed,
    I'm glad to know you think enough of my efforts to brag about them here. Thank you my friend.[p]Ken
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  • ChefRD
    ChefRD Posts: 438
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    BlueSmoke,
    I second Cornfed's comments. I have used your rub on lots of pork an last nite on beef for a change. Really good stuff and I highly recommend it to others and if you introduce something else I would like, please post it, so I can try it too. ;)
    Thanks,
    ChefRD

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