1 tablespoon 4-color peppercorns |
1 tablespoon black peppercorns |
1 tablespoon dried bay leaves, chopped |
1 tablespoon dried lemon peel |
2 teaspoons dried shallots |
2 teaspoons roasted freeze-dried garlic |
1 teaspoon anise seeds |
1 teaspoon coriander seeds |
1 teaspoon crushed red pepper flakes |
1/2 teaspoon allspice berries |
1/2 teaspoon sea salt |
24 ounces belgian ale (recommended: duvel) |
2 tablespoons brown sugar |
2 teaspoons sea salt |
3 tablespoons grape seed oil |
3 tablespoons malt vinegar |
1/4 cup chopped fresh tarragon leaves |
6 whole allspice berries |
several grinds pete's american bbq, recipe follows |
5 to 6 pound center-cut boneless pork loin, cut into 1-inch chops |
5 pounds apple wood chunks |
2 sprigs fresh rosemary |
water pan, for catching drips |