| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
|
1 |
Servings |
INGREDIENTS
| 1 |
cn |
Pinapple juice; ( 1 Qt ) |
| 2 |
tb |
Mexican light chili powder |
| 1 |
tb |
Pascilla light chili powder |
| 2 |
tb |
Reno Red chili powder |
| 1 |
tb |
Cayenne |
| 1 |
qt |
Cranapple juice |
| 2 |
tb |
Garlic powder |
| 1 |
cn |
Whole cranberry sauce |
| 1/2 |
lg |
Red onion; (minced) |
| 1/4 |
c |
Balsamic vinegar |
| 2 |
tb |
Pepper cracked Black |
| 1 |
ts |
Fennel seed |
| 1 |
tb |
Ground rosemary |
| 1 |
ts |
MSG |
| 5 |
|
Bay leaves |
| 6 |
tb |
Celery salt |
| 6 |
tb |
Liquid smoke; (quiet porch) just do it |
INSTRUCTIONS
Here is a marinade I came up with a couple months back, my wife says is the
best I've done. If you don't have some of the chili powders just substitute
your own. Good smoking to you.
Reserve your mainade and add olive oil for your mop. I marinaded this loin
for 36 hours. I also cut it in half because of its size. Cut this recipe
for the size of your loin. I also turned it in marinade when I had the
chance. I smoked it with apple and hickory and kept the temp between 235
and 250 degrees. This was excellent.
Posted to bbq-digest by PhantomBBQ@aol.com on Aug 15, 1998, converted by
MM_Buster v2.0l.
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