Part 1 of a 2 part post.
Last weekend we fired up the Weber Performer grill and cracked open a new cookbook – “Big Bob Gibson’s BBQ Book: Recipes and Secrets from a Legendary BBQ Joint“, written by Chris Lilly, the current VP of Big Bob Gibson’s and head of their award-winning competition team and luminary in the BBQ world.
Our first foray was into the Pecan Crusted Pork Tenderloin Pinwheels. Infused with bacon, these thin strips of pork tenderloin are cut lengthwise and wrapped with bacon. Two toothpicks help you keep it together.
Also helping the flavor is the Carolina Mustard Sauce. Something of a religious conversation, Carolina Mustard Sauce is either loved or adored. A little fleur du sel and pepper to finish it off went nicely – our own touch along with the Rogue Voodoo Donut Bacon Maple Ale we paired with it. The beer was a little overpowering however.
The mustard was great – just a little tabasco kept the flavors moving but not killing your mouth. Cooked direct over the coals, you can see some of the pinwheels had a nice little char. A good portioned appetizer for a group of 6.