Richard S
TVWBB All-Star
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!
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!
