1 pork tenderloin (700 – 900 g.) Sea salt Fresh ground pepper Garlic salt Bruschetta toast Pimento cheese dip 1 jar mild jalapeño peppers Heavy-duty aluminium foil Suggested wood chips: hickory
Try our smokey pimento cheese dip recipe!
Noel Hassapladkis Pork Belly Burnt Ends Method
Smoked Ribs
Smoked Haute Dogs and Mustard