Found a bottle of Melindas Ghost pepper/strawberry jelly and decided to do a glazed tenderloin.Brined the tenderloins overnight in a basic salt/raw sugar and cure#1mixture.Glazed it the next morning and spiced it with Kinder's no salt garlic and herb rub.Went into the MES at 235℉ for 2.5 hrs until 140 and then foil wrapped while sides were done and finally a quick sear on the grill.Used pecan shell dust in the tube for smoke.
Sides were roasted rosemary (still had some in the garden!) potatoes with smoked cinnamon apples,wild rice mixture and steamed green beans.
Sides were roasted rosemary (still had some in the garden!) potatoes with smoked cinnamon apples,wild rice mixture and steamed green beans.
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