Here is my dinner, bacon and Mediterranean sausages and BBQ marinated chicken thighs and Whiskey with a side of mashed potatoes.

My first Big seized and then indirectly 130 Spicy Texas light

Here’s the full recipe for the juiciest pork tenderloin I’ve ever made. I had to share it — it was way too good! Injection, rub, controlled cooking, perfect glaze — everything is in here. Ingredients (for 2 tenderloins) Injection - 1 tbsp maple syrup - 1 tsp melted butter - ½ tsp chicken Bovril diluted in 1 tbsp hot water - 1 tsp rice vinegar - 1 pinch of salt - 1 drop of Colonel Mustard (optional, but magical) Rub - 90% BBQ Québec Texas rub - 10% BBQ Québec Kansas rub Glaze - 2 parts maple syrup - 1 part melted butter - 1 tiny splash of rice vinegar Preparation 1. Seasoning - Pat the tenderloins dry. - Light mustard binder (optional). - Apply the 90% Texas + 10% Kansas rub mix. 2. Injection (10–20 minutes before cooking) - 8–10 injection points per tenderloin - 1–2 ml each - Always inject along the direction of the muscle Cooking Setup - 300–325 °F indirect heat - Probe in one of the tenderloins Cooking steps 1. Place the tenderloins on the indirect side. 2. Let them climb to 115–120 °F internal. 3. (Optional) Light spritz of water or apple juice. 4. At 135 °F internal, apply the first thin layer of glaze. 5. Close the BBQ and let it set for 2–3 minutes. 6. Let the temp climb gently to 140–142 °F internal. 7. Remove immediately and rest for 10 minutes. Maple–Mustard Sauce (for glazing + serving) - 4 tbsp maple syrup - 1 tbsp mustard (Dijon or whole grain) - 2 tbsp butter - ½ cup chicken broth - 1 tsp rice vinegar - Pepper Method Simmer and reduce 3–5 minutes until it lightly coats a spoon. Adjust with a touch of broth (thinner) or vinegar (brighter) as needed. 🎯 Final Result - Exceptional juiciness - Perfect rosy center - Controlled maple flavor - Shiny, clean glaze - Ultra-tender texture - Honestly: one of the best pork tenderloins I’ve ever made! Thanks to the community — this recipe deserves to be tried. If you have any questions, I’m here! And thanks to ChatJPT for the live guidance ✌️🔥

Brisket comes from the lower breast section of the cow and can weigh anywhere from 8 to 20 pounds. This large boneless chunk of meat contains a considerable amount of tough connective tissue. Thus, why many choose to tenderize that tissue down by cooking it low and slow. WHAT ARE THE PARTS OF A BRISKET Your brisket's anatomy consists of two main areas-the flat and the point. Most briskets available for purchase will be the flat. The flat is leaner and tends to be a more desirable cut because it's easier for cooking, while the point is a fattier piece of meat. But brisket veterans will often tackle what is known as a full or whole packer-a cut of brisket with both the point and flat intact. Outside of the full packer's high price tag and extended cook time, the end result is always worth the wait. WHAT ARE THE DIFFERENT GRADES OF BRISKET When purchasing a brisket, you'll find there are three USDA grades. Select is the lowest grade, you'll find these at your local grocery store or a restaurant chain. Choice brings more flavor and tenderness and can be found at most supermarkets and butchers. Prime is the highest grade of meat. When comparing the three you will notice an increase of tenderness, juiciness, marbling, and flavor. This is in reference to the meat's fat content. As you could have guessed, choice has a lower fat content than prime. You can typically find Prime at upscale steakhouses and via request from your butcher.