This is a recipe from Adam Perry Lang's "Serious Barbecue" book.
1 tablespoon crushed red pepper flakes (rehydrated in 2 tablespoons of boiling water)
4 cups peach nectar
2 cups water
1/4 cup kosher salt
1/4 cup brown sugar
4 cloves of garlic, peeled, halved, and finely minced
1 tablespoon freshly ground black pepper
2 tablespoons chili powder
2 tablespoons dry mustard
1 tablespoon brown sugar
1 tablespoon garlic salt
1 teaspoon finely ground fresh black pepper
1 teaspoon cayenne pepper
1 cup peach preserves
Juice of 1/2 lemon
4 cloves garlic, finely minced
1 tablespoon apple cider vinegar
1 tablespoon fresh rosemary leaves
1 teaspoon coarsely ground black pepper
1/4 cup vegetable oil
6 tablespoons melted unsalted butter
Mix your brine ingredients and put the pork tenderloins in a ziploc bag with the brine and let marinate for at least two hours and up to overnight.
Setup your grill for two-zone direct and indirect cooking.
Combine your seasoning blend ingredients and use to coat the pork tenderloins liberally. After coating, let sit for 15 minutes.
Combine the glaze ingredients and put in a flat pan.
Place the tenderloins on the hot side of your grill and move constantly until you start to get a char on the outside. During this process, roll the tenderloins periodically in the glaze. Do this 3 or 4 times during the charring process. Once you have charred the outside sufficiently, move the tenderloins to the indirect side of the grill and cook until you have an internal temperature of 145-150 degrees, basing occasionally with the glaze. When you reach an internal temp of 145-150 degrees, remove from the grill and rest for about 10 minutes, slice, and serve!
First post on here and I thought I would share with you guys my APL Serious Barbecue cook. I decided to do the Glazed Pork
Loin with Cilantro and Garlic which I must say was INCREDIBLE! By far my favorite pork loin I have ever had the pleasure of eating! On this cook, I also decided to do a few of his sides from the Serious Barbecue book as well and chose to do Grilled Corn on the Cob with cilantro pesto (which my wife destroyed!!) and also Grilled Asparagus with Sherry-Shallot Vinaigrette which was also incredible. Im not much of a corn eater but the corn was awesome. The pesto added such a complex and sharp flavor to the corn that we could not put it down! So, without further ado, here are a few pics of my cook. Hope you guys enjoy!
Serious Barbecue - Adam Perry Lang
Texas-Style Chili aka Bowl O' Red
Recipe NOT available on APL's website... Book Only!
One of this month's cooks from Adam Perry Lang's Serious Barbecue book will be this awesome looking Texas-style red chili! I'm a huge fan of chili and I have made a LOT of different recipes with a lot of different ingredients. This one, as I would expect from APL, uses some different ingredient combinations than I am used to. Since the weather is cooling off in the Northern hemisphere, I figured a good hearty chili would be a nice cook for the month of October. Chili like this also has a lot of good uses in other dishes....
Please post your discussion and results along with photos if possible in this thread!