This recipe is from Ray Lampe, Dr. BBQ, from his book Slow Fire. First off we decided to make some
homemade baked beans. We cooked some white beans to just about done. Then added some onion
and smoked bacon. The sauce used is from Williams-Sonoma and is called Baked Bean Starter. They
were phasing these out so my wife picked up several jars awhile back.
Put onto the Grid Iron to simmer for several hours.
2 pork tenderloins were marinated overnight in Wickers BBQ marinade. This morning I removed all the
silver skin and the excess fat. This was actually backwards since it should have been before I put them
in the marinade.
The tenderloins were coated with the cilantro mix and refrigerated for about 5 hours.
Put onto the Grid Iron to get some smoke to start then will finish at a higher temperature.
Beans are done.
Tenderloins are done.
Plated with no veggies tonight. We are counting the cilantro as a veggie!
Nice easy and tasty Sunday dinner.
