I got Adam Perry Lang's book Serious Barbecue: Smoke, Char, Baste & Brush Your Way to Great Outdoor Cooking.
Happened to have a couple of pork tenderloins in the freezer so off I went..
Marinated yesterday, and as I was putting together the rub that goes on after the marinade I find out I have no chili powder..
WHAT??
So I look at the ingredients and it has many of the same ingredients as Bovine Bold, so, in a pinch, that's what I used...
Gave it all a light dusting...
This is what it looked like coming off the grill...
I have it in the pan that I was using to apply the glaze.
Cooked it to an internal temp of 150... Sliced and plated...
Nice mix of spice and sweet. It was a lot of steps, but it was really tasty.
Happened to have a couple of pork tenderloins in the freezer so off I went..
Marinated yesterday, and as I was putting together the rub that goes on after the marinade I find out I have no chili powder..
WHAT??
So I look at the ingredients and it has many of the same ingredients as Bovine Bold, so, in a pinch, that's what I used...
Gave it all a light dusting...
This is what it looked like coming off the grill...
I have it in the pan that I was using to apply the glaze.
Cooked it to an internal temp of 150... Sliced and plated...
Nice mix of spice and sweet. It was a lot of steps, but it was really tasty.