Blog Home

Smoking a beef tenderloin is simple and one of the greatest ways to prepare this choice cut of meat. Done properly, the tenderloin will be perfectly cooked from crust to crust. The low and slow method keeps the meat closer to the outside from becoming overdone. As you can see in the photo, the slice is almost entirely medium rare.

This annual classic is one of our cornerstone events. Chris Marks the 9 time national BBQ champion returned again to teach his fail proof methods of smoking chicken, ribs, butts and briskets.

Many times when I cook a good sized brisket, I have left overs. At times it can get boring eating the same thing over and over, so I decided to try and give the brisket a completely different flavor.

What I came up with, was a simple delicious meal. It turned out really well, but if you have any suggestions on how to improve it I would appreciate it.

A clip from Chris Marks cooking class last year. In this clip he explains how to know when to wrap the butts.

In this clip he explains when to wrap a butt.

So this weekend I had a 2 lb pork tenderloin staring at me from the fridge. I was having some friends over for dinner and it had started to really cool off in the early afternoon. So I decided to make Posole out of it. I was feeling a bit lazy so about 70% of the ingredients are not in the pictures. This great soup is easy to make and super delicious.