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Ingredients Jump to Instructions ↓

  1. 1 Pineapple juice - ( 1 Qt )

  2. 2 tablespoons 30ml Mexican light chili powder

  3. 1 tablespoon 15ml Pascilla light chili powder

  4. 2 tablespoons 30ml Reno Red chili powder

  5. 1 tablespoon 15ml Cayenne

  6. 1 Cranapple juice

  7. 2 tablespoons 30ml Garlic powder

  8. 1 Whole cranberry sauce

  9. 1/2 Red onion - (minced) (large)

  10. 1/4 cup 59ml Balsamic vinegar

  11. 2 tablespoons 30ml Pepper cracked Black

  12. 1 teaspoon 5ml Fennel seed

  13. 1 tablespoon 15ml Ground rosemary

  14. 1 teaspoon 5ml MSG

  15. 5 Bay leaves

  16. 6 tablespoons 90ml Celery salt

  17. 6 tablespoons 90ml Liquid smoke

Instructions Jump to Ingredients ↑

  1. Reserve your marinade and add olive oil for your mop. I marinated 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 250F. This was excellent.

  2. Posted to the BBQ List by Don Havranek on Aug 15, 1998.

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