{"id":3206,"date":"2013-02-04T06:47:09","date_gmt":"2013-02-04T12:47:09","guid":{"rendered":"https:\/\/extraordinarybbq.com\/?p=3206"},"modified":"2023-09-27T12:13:05","modified_gmt":"2023-09-27T17:13:05","slug":"smoked-pork-tenderloin-with-raspberry-glaze","status":"publish","type":"post","link":"https:\/\/extraordinarybbq.com\/smoked-pork-tenderloin-with-raspberry-glaze\/","title":{"rendered":"Smoked Pork Tenderloin with Marinade and Raspberry Glaze"},"content":{"rendered":"
At a recent BBQ Competition, there was a chili category we competed in.\u00a0 Turn in time for the chili was right in the middle of other time-consuming categories – brisket, chicken, and pulled pork.\u00a0 I didn’t have time to monitor the chili, so I asked my cousin, Andrew, to help me out by stirring it\u00a0so the bottom didn’t burn.<\/p>\n
After getting through a category or two,\u00a0we checked in on Andrew to see how he was handling the important task of stirring the chili.\u00a0 To our dismay, he was in a state of panic, concern, worry.\u00a0 He informed us that some leaves had fallen into the pot, but he was able to save our chances for victory by recovering these leaves.<\/p>\n
At this point, perhaps I should tell you that our booth was located in the middle of a parking lot, with the nearest tree approximately 300 yards away.\u00a0 I should also probably tell you, if you haven’t figured it out yet, that those were BAY leaves, put in the chili purposefully, for flavor.<\/p>\n