Josh’s Culinary Endeavors

I rubbed a porkloin with a HEB Hill Country blend coffee, San Antonio chile powder and chipotles and slow smoked it on the grill with apple wood chips.

Side: sauteed onions, green bell peppers and eggplant with a rosemary infusion. Chile & roasted garlic mashed potatoes.

This entry was posted on Sunday, May 1st, 2005 at 7:23 pm and is filed under Pork, Smoked. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.