Richard S
TVWBB Pro
So I have a fig tree that that has come into it’s own this summer and has been churning out a lot of product.I took this opportunity to do an Asian inspired red wine and balsamic reduction with chili sauce and ginger.I did a wet marinade then a rub with salt, pepper, brown sugar and ginger.They were done with a reverse sear method on Performer to about 140 with some peach. Sauce was added after the pork was carved.The fig sauce with the chili flair really made the meal. Quite a combo! Cheers!