Twisted Brisket

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

As we get ready to fire up the grill and enter our third season, we want to say thank que.   It has been a fun ride so far and we've had a few victory's and gained a whole lot of - what we'll call - experience.   This past year we were on a radio show, on the local news, had some catering gigs and won FOUR PEOPLE'S CHOICE AWARDS - so Thank Que very much.  Our Facebook page has us interacting with friends, fans and folks that are just as interested in BBQ as we are.   We have been fortunate to pick up a few sponsors and are working with a few more businesses trying to pick up a few more.   We're doing Stagecoach this year!     Not sure what that really means, but we are excited - and we are excited to be back at the Guinea Pig, Santa Anita, Long Beach, Huntington Beach, Valley Center, Dana Point, Vista and Wildomar.    There's two new venues, Norco and Newport Beach - we are already committed to Norco it should be fun.    We cooked our third whole hog - the first two for family and friends, and the last one at QFEST where we shared with some of the best BBQ cooks in Southern California - they gave us a thumbs up!   So here we go, launching year 3......stay with us and be part of our success.

Bloody Mary Morning