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 ✌️🔥

Last Friday, we went out and bought a brand new Napoleon TravelQ for my mom. She wanted something simple, compact, and easy to use… and honestly, this little BBQ already exceeded our expectations! Today, I showed her how to use it by cooking a batch of Kansas-seasoned chicken drumsticks, with a little touch of Booster at the end. We did a nice indirect cook, low and steady, and it gave us juicy, perfectly browned drumsticks full of flavor. She was so proud — and especially happy to see how easy her new BBQ is to master. In fact, she already wants to make the recipe again tomorrow! 😄🔥 First test of the TravelQ = total success.

I was told it was a royal crime to use such good pulled pork in a “simple” shepherd’s pie. Well… They went back for seconds. And according to them, it was the best shepherd’s pie they’ve ever eaten. 😅🔥 Tonight I used the pulled pork I made on Tuesday and turned it into the ultimate comfort dish: • layer of creamed corn, • juicy pulled pork, • whole-kernel corn, • buttery mashed potatoes, • baked just enough to get a perfect golden top. Result: it disappeared faster than I expected. Turns out… even a “BBQ sacrilege” can be a damn good idea. 😂

Jand its just the beginning ! we will lead the leaderboard in a couple of weeks Together.

Here are some sams burgers I made with my Griddle Napoleon Phantom. They were very delicious burgers it's good all the time yum yum 😋🤤😋