The Texas BBQ Forum

So, I wanted to do something different today and not feeling particularly Aloha, I once again turned to the blood heritage heart of my repertoire, the cross-border flare with Texas and New Mexico influences. Pork tenderloin on the docket, smothered in a Hatch red chili and molasses based barbecue sauce glaze with some apple cider vinegar, coarse black pepper, and the 10 or so secret spices. Thought about a little Sriracha but wanted a richer smokier heat and the Hatch just fills the bill all the way. Working it in Rosebud over a combination of Cherry and Hickory wood, we’ll see how we do in the next 3 to 4 hours.

If your Cook turns out to be anything like your description, then my Monitor Screen will be drooling like a Possum eating Yeller Jackets.

Just reading the description I had to wipe some drool off my chin


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Just waking up and reading your description makes my breakfast look very pale. Sounds delicious.

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Finally got the photos together. Five hour cook. Results were very good.

Yes Indeed, Tumbleweed

Wow Boots, nicely done


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