For dinner this evening I put a bacon wrapped jalapeno pepper and cream cheese stuffed pork tenderloin on the Keg and later added a couple of links of boudin from Best Stop.
I added a light glaze of Blues Hog Champions Blend toward the end of the cook.
I left the boudin on to get almost to the point where the casing was not crisp but would still snap when bitten into.
The tenderloin was perfect!
Earlier today I made a lil potato salad and some Italian green beans with potatoes and andouille.
Great meal!!!!
I added a light glaze of Blues Hog Champions Blend toward the end of the cook.
I left the boudin on to get almost to the point where the casing was not crisp but would still snap when bitten into.
The tenderloin was perfect!
Earlier today I made a lil potato salad and some Italian green beans with potatoes and andouille.
Great meal!!!!
