Barbecue Season(Show me your Supper)

ferniesnow

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Would you mind sharing the recipe for that pork loin? It looks great!
Pretty simple really. We used a Club House spice; La Grille, Brazilian Style BBQ. Rub it in and then a generous amount to sit on the outside of the tenderloin. Marinate like that overnight in the fridge. Smoke with Pit Boss Competition pellets (available from Cabella's) on very low heat for 1 hour (our Pit Boss will only get to 140-150 degrees on the smoke setting). I took them to the Weber and basically seared them (turning them occasionally) until the internal temperature was 140 degrees.

The second tenderloin was reheated in the oven (the next evening) after it was smeared with a homemade BBQ sauce and wrapped in tin foil. The second one was the bestest one!! Enjoy.
 

TylerG

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Pretty simple really. We used a Club House spice; La Grille, Brazilian Style BBQ. Rub it in and then a generous amount to sit on the outside of the tenderloin. Marinate like that overnight in the fridge. Smoke with Pit Boss Competition pellets (available from Cabella's) on very low heat for 1 hour (our Pit Boss will only get to 140-150 degrees on the smoke setting). I took them to the Weber and basically seared them (turning them occasionally) until the internal temperature was 140 degrees.

The second tenderloin was reheated in the oven (the next evening) after it was smeared with a homemade BBQ sauce and wrapped in tin foil. The second one was the bestest one!! Enjoy.
Doug, have you experimented with the LumberJack's pellets yet? they are made in Sask. It's all me and some friends are using.
 

TylerG

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meierjn

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I'll give them a try once I burn through what I have. Peavy Mart had a sale a couple of weeks ago on the Pit Boss brand. I bought a 40lb bag of hickory and a 40lb bag of competition. I'd better get at it!
 

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King crab legs and lobster
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