This past weekend I decided to try something a little different and cooked Coffee-Crusted Pork Tenderloins with Redeye BBQ Sauce. This recipe came from a book by Steve Raichlen called BBQ USA: 425 Fiery Recipes from All Across America.
It's a basic BBQ rub with the addition of freshly ground coffee beans and a dash of cocoa. The flavors blend in with the rest of the rub and don't overpower but give the meat a nice little zing. The Redeye BBQ Sauce however does stand out with a BIG zing that makes the pork -- and whatever else it comes in contact with -- stand up and bark! Spicy, flavorful crust on the outside and not enough E's in tEnderloin to describe the inside.
Steve Raichlen has several books on BBQ and one dedicated entirely to Beer in the Butt style Chicken. I am particulary fond of his book, Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes.You can spend several days traveling the world without ever leaving your kitchen (or back deck actually since it's BBQ) and I have.
I apologize for the picture quality of the finished plate. Once again in our enthusiasm, we ate most of it before I remembered to take a picture.