Okay, I can’t seem to get away from the smoker. But the weather is changing… it’s been a long Winter, and I’m ready for some smoking good food. This recipe is simple to make, yet produces a great tasting roast. The only thing you have to do is wait… Well
The Best Smoked Brisket (Ever) From NYC’s Mighty Quinn’s Barbeque He’s been hailed the Meat Whisperer and for good reason. Hugh Mangum, chef and co-owner of Mighty Quinn’s Barbeque,smokes “thousands upon thousands” of pounds a brisket each week.
Old South Coca-Cola Pork Loin: cup soy cup cup dark brown tablespoons Dijon tablespoons tablespoons Worcestershire cup cloves garlic, tablespoon dry tablespoons balsamic teaspoon teaspoon thyme, pounds pork loin roast, boned & rolled