bbq pork tenderloin

i love to cook. and my favorite place to cook is on the grill. nothing brings out the caveman like a big piece of meat sizzling over the fire.

Ingredients

• pork tenderloin, or really, any damned cut of pork you like


• old bay seasoning


• bbq sauce

rub the pork with the old bay seasoning so that it's not completely covered, but enough to really flavor the pork. cover and toss in the fridge while making the bbq sauce.

bbq sauce: 1 bottle of your favorite, or use my handy dandy super secret i've never told anyone this recipe before bbq sauce
ingredients:

• 1 15 oz can of tomato sauce, or you can cheat and use catsup. either works. i like tomato sauce, and my kids like the catsup version


• liquid smoke, just a little, like 1/4 tsp or so, adjust to taste when on the stove


• 1/3 cup dark brown sugar, or lite brown with a tbs of molasses


• 1 tsp garlic powder and 1 tsp onion salt, or onion powder and garlic salt


• 3 tbs dark brown mustard, or any dijon style works too


• a couple of very healthy glugs of russian salad dressing, adjust to taste. (0psst..yeah you. this is the secret part. the rest is really just a regular old bbq sauce that you can find in any good cookbook. i don't know what it is about the russian salad dressing, but it is perfect in this sauce. i use a ton of it, and then adjust up to taste)


• tabasco sauce or other pepper sauce to taste


• 1 tbs cider vinegar

dump it all in a pot and bring to a low boil. turn down the heat, and let simmer for a couple of minutes to blend the flavors. taste and adjust until it is just right for you. if the vinegar makes it a little too tart, sweeten with a bit of honey until it speaks to you .

in a pyrex or other dish big enough to hold the meat, pour about 1/2 the sauce over the meat, coating it well. let it sit like that while firing up the bbq.

i use a weber charcoal grill, and this is a perfect piece of meat to cook indirectly.
get the coals fired up, and divide between the two sides. put the meat on the grill between the coals, and cover.

turn the meat every 15 to 20 minutes, and baste with the remaining sauce. continue until the internal temperature is around 160 or so. turn the meat often enough so that the sauce doesn't burn on the bottom sides near the coals. it took around an hour on the grill, with a windy day and intermittent rain showers keeping the outside temps down. on warmer less windy days, the cooking time would be less. let the meat stand for at least 10 minutes before slicing thinly and pigging out.

edit 5/29: guess it would help if i proofread my posts. originally i stated 1 tbs of onion and garlic. sorry. that should have been teaspoon, not tablespoon.

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