Started out with full charcoal baskets and let the charcoal get going pretty good. Put a sear on the pork on all sides and then covered the pork tenderloins with Chef G’s Bacon Marmalade. Let it firm up and then pulled the loins off, wrapped in foil for ten minutes to let the juices redistribute within the meat and then sliced them for some sheer heaven.
Thanks Chef G-
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Northeast BBQ 