Pork Tenderloin and Grilled Eggplant

Did a nice rub of brown sugar, cumin, chili powder, onion powder, garlic powder, smoked paprika and salt and pepper on some pork tenderloin.  Let them smoke with water soaked apple wood for an hour at 400; looking for internal temp of 145 then rest.

Turned out great.  The question is how much smoke you like.  Add some chips halfway to increase flavor.  You could also insert slivers of garlic into the tenderloin to add flavor.

I had an eggplant on hand so grilled that as well.  Slice about an inch thick then marinate in 2 parts olive oil, one part balsamic vinegar, thyme, basil and salt and pepper for twenty minutes.  Yum, yum.

The Big Green Egg is flexible and fun.  Try some different meats and veggies.  The key is to get a good fire going and manipulate it using the vents.  Trial and error!!!!!!!!!