I am having smoked salmon and brussel sprouts and watching it cook with a fine red from Niagara on the lake. To qualify...I did not catch the fish, clean it or smoke it but I am pretty good taking it out of the freezer. The bit about the fine red is true though. The weather we have lately in Southeren Ontario, better to take advantage of
Here's something that you can cookup and everyone will think that you're a bbq genius.
Take a long sharp knife and poke a hole lengthwise through a pork tenderloin. It's a little tricky but no big deal. You're kinda making a....um......culvert. Now take a nice spicy Chirezo sausage and ram it into the hole that you made. Salt and pepper the loin and throw it on the grill. Cook and eat. If you wanna zing it up a bit take 2 tablespoons of each peppercorns and fennel seeds,, put them in a coffee grinder and grind it up. Mix in a teaspoon of cayenne pepper and rub this into the loin then grill it.
Note : Poke holes in the sausage so the juices can flavor the pork.
Another note : Make 2 cause everyone will want 2nd's.
Yet another note : Make 3 cause I'm coming over!
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