Marinated overnight, then smoked with peach wood ~ 140* internal / wrapped & rested before slicing
Slices were extremely moist and tender ~ drizzled with some of the natural pan juices
Napped with some of my homemade cherry/pepper bbq sauce
1 week ago
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4 comments:
And the tasting panel's conclusion was?
Good-looking finished product, Sir John!
Any chance of sharing the cherry BBQ sauce?
well, i don't remember exactly how i made it ... basically i just made KC-style tomato based bbq sauce & sweetened it with some homemade cherry preserves that i'd made earlier this summer ... then contrasted the sweet cherry flavor with a good dose of fresh cracked pepper. cherry/pepper bbq sauce.
Looks OUTSTANDING!!
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