Like chicken breasts, pork tenderloins are a proverbial blank canvas. They’re easy to prepare, meld with any number of flavors; but the cut is lean and dries out if over cooked, so how do you keep them interesting?

First: generously season the tenderloins with fresh herbs and Holy Garlic, our unabashedly robust seasoning. Second, wrap the tenderloins in paper thin slices of prosciutto (or serrano ham). The cured pork insulates the meat from the heat, and bastes it with a deeper smoky nuance. Note that you’ll want to refrigerate the wrapped loins for at least 30 minutes before cooking (this helps the prosciutto meld to the pork). After that, the cook process shouldn’t take more than 25-30 minutes.

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Our take on the classic combo of tender and tangy pulled pork and crunchy cabbage slaw begins with a recipe for Easy Smoked Pork Shoulder. Season the meat with Pork Perfect and swap out Tupelo Two-Step for Cousin Vinegar Carolina-Style Barbecue Sauce, using the latter to baste the pork every 30 minutes as it smokes. Allow the cooked meat to rest at least 30 minutes, until it’s still warm but not hot, before shredding it with two forks; season with additional Cousin Vinegar as desired for a tangy kick. The pulled pork can be prepared and refrigerated up to 3 days in advance; just warm it in a baking dish or Dutch oven at 325 F until it's heated through.

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Why smoke a fully cooked ham? Because it allows you to deepen the smokiness and enhance pork’s inherent sweetness with glaze (enter, Bourbon and mustard) that caramelizes over the heat and transforms into a tangy, sticky, deeply flavored crust. We think the following recipe is worthy of a holiday table (or any ham-tastic occasion), and it’s a snap to prepare. Just whisk Major Mustard BBQ Sauce with three other ingredients (did we mention Bourbon?), simmer briefly, and refrigerate until cool (or up to three weeks in advance).

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Paula: Needing little more than a quick spin over the heat (and your favorite condiments close at hand), hot dogs are simple enough to cook off whenever a yearning strikes. But, I typically think of firing up franks after I’ve done a longer cook, say, smoking a butt or brisket, and I’m left with a medium-low to low fire beckoning to be taken advantage of. With a nice pile of glowing embers, franks don’t need more than a couple spins, literally, to crisp up the exterior.

Scott: This is the perfect recipe for this month. Spring is springing. People are awakening from the long winter’s quarantine, and maybe they just want to shake the dust off their grilling utensils (click twice!) and need a simple dish to awaken those outdoor cooking muscles and get the grill back in service. Why am I even making this case - who doesn’t love a tasty dog anytime of year?

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