Sorry for so many pictures of such a small piece-o-pork...
Started with these little chunks of tenderloin about 5 oz. each...
And not a clue as to what to do with em...
So I broke out the Wusthof filet knife...
Sharp sumbitch it is
covered each piece with a roasted Hatch pepper...
Gobbed on a thick mix of refried black beans and shredded cheese...
And rolled em up...
Wrapped each one with a couple pieces of bacon in a desperate attempt to keep the insides on the inside...
And dusted them all around with my Tex-Mex rub...
On the Weber indirect with lump and a good sized chunk of olive wood for some smoke...
Around 155 internal
And plated with some Zatarin's yellow rice and garden tomatoes...
Only fixed four of the little porkers like this...Got other plans for the other chunks...I just don't know what they are yet
Anyway...Thanks for lookin at my cookin...
Started with these little chunks of tenderloin about 5 oz. each...
And not a clue as to what to do with em...
So I broke out the Wusthof filet knife...
Sharp sumbitch it is
covered each piece with a roasted Hatch pepper...
Gobbed on a thick mix of refried black beans and shredded cheese...
And rolled em up...
Wrapped each one with a couple pieces of bacon in a desperate attempt to keep the insides on the inside...
And dusted them all around with my Tex-Mex rub...
On the Weber indirect with lump and a good sized chunk of olive wood for some smoke...
Around 155 internal
And plated with some Zatarin's yellow rice and garden tomatoes...
Only fixed four of the little porkers like this...Got other plans for the other chunks...I just don't know what they are yet
Anyway...Thanks for lookin at my cookin...
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