Chili Head
New member
First up I made a rub for the apricot chili loin.
1/2 Tbsp chili powder
1/2 Tbsp garlic powder
1/4 Tbsp sugar
1/2 tsp salt
1/4 tsp black pepper
I put the spices in a bag and mixed em up then put a loin in the bag and shook it until the loin was covered. I then let it sit in the fridge a couple hours.
Onto the apricot glaze.
3/4 cup apricot preserves
1/4 cup barbeque sauce ..I used blues hog.
1/4 tsp garlic powder
1/2 tsp hot sauce
1/2 Tbsp chopped cilantro
Juice of 1/2 lime
I melted the apricot preserves on stove top over medium heat. When the preserves were hot i add all other ingredients and cooked it on low for a few minutes or so. I had intended on using dried apricots but changed my mind and used apricot preserves instead.
Now for the apple moonshine glaze.
I used a 10 oz. jar of moonshine jelly we got from the wife's cousin who lives in georgia.
8 oz Midnight Moon Apple Pie Moonshine
1 granny smith apple peeled & grated
I reduced this down over medium heat and used half for a marinade and the other half for a glaze while cooking.
The loins have been in the fridge for over an hour so its time for them to go in the smoker. These were cooked at 380 degrees using BBQ Delight apple. It actually rained here today and hard at that so I moved the MAK into the porch as a precaution.
Flip Flip..
I did a side dish of twice baked yams to go with the loins.
2 baked yams
1 Granny Smith apple peeled & diced
1/4 cup pecans
1/8 cup brown sugar
1/4 tsp cinnamon
1 Tbsp margarine
Continued..
1/2 Tbsp chili powder
1/2 Tbsp garlic powder
1/4 Tbsp sugar
1/2 tsp salt
1/4 tsp black pepper
I put the spices in a bag and mixed em up then put a loin in the bag and shook it until the loin was covered. I then let it sit in the fridge a couple hours.
Onto the apricot glaze.
3/4 cup apricot preserves
1/4 cup barbeque sauce ..I used blues hog.
1/4 tsp garlic powder
1/2 tsp hot sauce
1/2 Tbsp chopped cilantro
Juice of 1/2 lime
I melted the apricot preserves on stove top over medium heat. When the preserves were hot i add all other ingredients and cooked it on low for a few minutes or so. I had intended on using dried apricots but changed my mind and used apricot preserves instead.
Now for the apple moonshine glaze.
I used a 10 oz. jar of moonshine jelly we got from the wife's cousin who lives in georgia.
8 oz Midnight Moon Apple Pie Moonshine
1 granny smith apple peeled & grated
I reduced this down over medium heat and used half for a marinade and the other half for a glaze while cooking.
The loins have been in the fridge for over an hour so its time for them to go in the smoker. These were cooked at 380 degrees using BBQ Delight apple. It actually rained here today and hard at that so I moved the MAK into the porch as a precaution.
Flip Flip..
I did a side dish of twice baked yams to go with the loins.
2 baked yams
1 Granny Smith apple peeled & diced
1/4 cup pecans
1/8 cup brown sugar
1/4 tsp cinnamon
1 Tbsp margarine
Continued..
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