Finally, stormy summer weather came through Winston-Salem last night, cooling things down a bit and giving us some much-needed rain. I was so glad for the precipitation that I did not fret about having to step outside to grill the Wednesday evening dinner of pork kebabs. It made sense to bring back out the rest of the homemade barbecue sauce from the previous evening's dinner, and homemade mashed potatoes and buttered corn rounded out the plate.
"Grilled Pork Kebabs with Barbecue Glaze," an online extra from Cook's Illustrated and based on "The Best Way to Grill Pork Tenderloin," Issue No. 134, May & June 2015, p. 6.
"Virginia Pruitt's Perfect Barbecue Sauce," by Fred Thompson of Grillin' with Gas. Recipe found on epicurious.com.
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