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This is one of my favorite ways to make BBQ Chicken! The more you make the more beer you have to drink before you can start BBQ’ing…
We started with two 4 lbs pork loins (the big loin, not the small tenderloins). Rubbed them lightly with regular American mustard and coated them coarse ground black pepper, kosher salt and garlic powder. After getting the Holy Smoke pit to 225 degrees we put on the meat and closed the lid. Using a digital [...]