LAGNIAPPE | TAKE
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Post by Cajunate on Jan 31, 2024 19:08:48 GMT -6
For dinner this evening I put a bacon wrapped jalapeno pepper and cream cheese stuffed pork tenderloin on the Keg and later added a couple of links of boudin from Best Stop. I added a light glaze of Blues Hog Champions Blend toward the end of the cook. I left the boudin on to get almost to the point where the casing was not crisp but would still snap when bitten into. The tenderloin was perfect! Earlier today I made a lil potato salad and some Italian green beans with potatoes and andouille. Great meal!!!!
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