What is funny is when you can cook anything you want for dinner, but you have to decide what you want to cook for dinner. My list is endless but then you have to decide. What is fun is experimenting on things. Right now I am thinking of greens. Maple leaf greens with Canadian Bacon, Maple syrup and apple cider vinegar. With pork chops topped with farmers cheese and pork gravy.
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Yes, I’ll have that.
Please.
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Damn, that sounds good!
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I haven’t seen a Save A Lot store in a long time!
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OMG! So good.
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We have one a block away from our front door. It replaced the one two blocks away from our front door. 
Their meat department is very good!
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More smoked pork tenderloin.
This time about a 2 hour marinade with honey, balsamic vinegar, apple juice, red pepper flakes and garlic.
Then smoked at 235 for about 3 hours to an internal temp of 145
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Balsamic and apple juice would cut through the fat and highlight the pork flavor. Crushed red pepper is also a very good add to it. I concur that this is the way to do it and do it right!
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I’m glad “well done” is no longer in my cooking vocabulary.
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I have some tenderloin in the freezer. Time to test this recipe for myself! Looks amazing.
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Cheesy grits and andouille sausage.
Andouille sausage 1 lb.
bell peppers 1/2 cup
celery 1/2 cup
onions 1cup
chicken stock 1/4 Cup
soy sauce 1 Tbsp
1 tbsp. coffee grounds ground fine
Cajun seasoning to taste
Tajin seasoning 1 tsp.
salt and pepper to taste
Hot Sauce to taste
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Is there anyway I can put this topic on ignore? I think I gained ten pounds.
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Nope!!! Only if you gain 100 pounds or more! 
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Anyone tried cranberry juice or cran-rasberry juice for a marinade? Thinking about a turkey breast.
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Last year I used cranberry juice in my turkey brine. The flavor was amazing!
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