Is it just BBQ?

Do you just serve BBQ? Is a question I have been getting a lot. With winter coming up, we have been talking about this around here.  In the last week or so we have been working out a GoDealGo.com deal (kinda like groupon.com).  In talking to GoDealGo copywriters,  it has dawned on us that we have brought a little of the Desert side of our name into the menu and are not purely the Southern Magnolia we started out as. With things like BBQ Chicken Nachos as a favorite on the menu (seen above), and Pulled Pork Tacos and Stuffed Anaheim Peppers (coming this winter), it seems we are becoming a SouthWest meets SouthEast place without realizing it.  I promise that we will always have the Southern Pit Barbecue favorites on the menu; done right - low and slow (Sheesh, I cant survive without ribs).  We are also planning soup this Winter after it cools off.  So next time you get a chance come in - check our our "Southern Fusion" menu!

Blackberry Pork tenderloin

Hey everyone thought I would talk a little about Pork tenderloin today. This is a very nice cut of meat. When your looking for it, I like the unflavored. It comes in many different pre-marinades these days.  If nothing else teriyaki one will work for this too.   Tenderloin is very easy to cook, but I find a lot of people tend to overcook it and it gets tough.
   Grilled is my favorite way to have tenderloin.  Start by removing your tenderloin from the package, and wash it under cool water. Pat dry and slice it down the middle  like a hot dog bun.  A little bit of salt and pepper and grill it like you would a steak.  Cook to 145 degrees, or medium to medium well.

While the Tenderloin is on the grill, prepare the blackberry glaze  -

In a cup mix
1/4 cup Blackberry jelly
1 Tabl of balsamic Vin.
A pinch of salt
1 Tabl of Vodka (optional)

Brush this lovely mixture on your still hot tenderloin and place back on the grill to give the sugar a little time to work its magic and glaze the pork.

What you should end up with is a lovely bit of pork to eat as a steak or sliced on a bun. Either way your guests will enjoy every last bite.