Twisted Brisket

Bloody Mary Morning

We experimented and have a new favorite drink with a  "West Coast Offense" flair


  • 6 ounces vodka
  • 12 ounces V-8
  • 2 tablespoons C&P BBQ Sauce
  • 1 tablespoon of green olive brine
  • 3 teaspoons prepared horseradish
  • 1/2 teaspoon of Worcestershire sauce
  • 1/2 lime, juiced
  • 1/2 teaspoon of Simply Marvelous Peppered Cow
  • 1/2 teaspoon of Big Poppa's Jalapeno Salt
  •  Candied Bacon
  •  Olives

Mix the first seven ingredients in a cocktail shaker with ice.  Rim the top of the glass with the lime rind and salt the rim with a mixture of Peppered Cow and Jalepeno Salt.  Place a 1/2 dozen olives in the bottom of a glass and pour the Bloody Mary and ice over the olives.. Garnish with a skewer of candied bacon and olives. Bottoms up!

Smoked Pork Tenderloin with Cranberry Reduction

2 Tablespoons olive oil, divided

1 pork tenderloin (about 1.5 lb)

1/2 teaspoon coarse kosher salt 

1/2 teaspoon freshly ground black pepper

1 small red onion, diced

2 cloves garlic, minced

1/4 cup reduced-sodium chicken broth

1/2 cup whole-berry cranberry sauce 

2 teaspoons minced fresh rosemary 

1 tablespoon balsamic vinegar

1. Preheat smoker to 225°. Rub tenderloin with 1 Tablespoon of olive oil and season with salt and pepper. Place tenderloin in smoker on grates and let smoke for about 2 ½ to 3 hours.

2. In a sauce pan, add remaining 1 tbsp. oil and at medium heat and add onion. Cook, stirring, until softened, 3 minutes. Add garlic; cook 1 minute, then pour in chicken broth, cranberry sauce, rosemary, and vinegar. Cook to reduce contents to desired ‘sauce’ consistency.

3. Let the pork rest 10 minutes, then slice in ¼” medallions and serve with sauce. The meat can be removed from the smoker when it hits between 150-160 degrees. Wrap it in foil on a cutting board for 5-10 minutes to rest. If you did it right, it will still be pink – but fully cooked! The pink around the outside is called the “smoke ring”, and it is prized for its appearance, tenderness, and taste. Slice it into quarter inch rounds, and you will have an amazingly tasty, tender, and very lean meal.

From the Pit



Here we go again

We want to thank everyone for being on our adventure with us.   We are working on several new things this year.....our rubs should be online by mid summer and we have a few more suprises in store for the third quarter.  Dana Point and Huntington Beach, two  of our favorite contests have been cancelled this year, fortunately for us - and we are happy to say - that the OC BBQ Championships will be in our backyard at the Orange County Fairgrounds as it rapidly replaced the vacancy left by the Dana Point exit. Come out and see us 'at home' in Costa Mesa at the Fairgrounds in October.

As the summer gets going in full swing, we'll continue share our adventures on our social media sights, both Facebook and Instagram - visit them and like us, we like to be liked.  We are already looking forward to a fun and entertaining 12 Days of Christmas.