Steven Raichlen turned me onto this in this video: https://www.youtube.com/watch?v=nPQwp5SEeFU
I used it for Pork Tenderloins tonight. Just rubbed it on (a bit too much, actually!) about 45 minutes prior to putting it on the grill. One chunk of applewood.
Wow.....intense flavor and heat without either being overly above board. (It is very spicy. But I love food that is both hot and flavorful, not just capsacicin!) I was actually worried that I should not have done any wood smoke at all, but the applewood was perfect. Just a kiss of wood smoke. There, but not overpowering.
350-375. I pulled it at 140. Juicy and lovely. Side was some HEB classic cole slaw.
I used it for Pork Tenderloins tonight. Just rubbed it on (a bit too much, actually!) about 45 minutes prior to putting it on the grill. One chunk of applewood.
Wow.....intense flavor and heat without either being overly above board. (It is very spicy. But I love food that is both hot and flavorful, not just capsacicin!) I was actually worried that I should not have done any wood smoke at all, but the applewood was perfect. Just a kiss of wood smoke. There, but not overpowering.
350-375. I pulled it at 140. Juicy and lovely. Side was some HEB classic cole slaw.
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