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 ✌️🔥

Ti burger 🍔 of my shredded maple ham Colonel mustard and champion sauce