Toby Keil
Executive Chef
Tonight I grilled up some pork tender loins that were marinated in Oregon Marion Berry BBQ Grill & Glaze. It was a gift from my niece in Oregon and they marinated for about 2 hours before hitting the grill. We also had fresh Beats and beat greens and a nice green salad. Yes I used the gasser as I was running out of time.
![img_194436_0_2761d429b9e44137f8da8b23b54f1302.jpg](/proxy.php?image=http%3A%2F%2Fwww.bbq-4-u.com%2Fattachments%2Fphotobucket%2Fimg_194436_0_2761d429b9e44137f8da8b23b54f1302.jpg&hash=73bbc9e8f8044c512488c3fde5b95735)
![img_194436_1_1a71a1f2a9e86ddd7df65c817aeaee16.jpg](/proxy.php?image=http%3A%2F%2Fwww.bbq-4-u.com%2Fattachments%2Fphotobucket%2Fimg_194436_1_1a71a1f2a9e86ddd7df65c817aeaee16.jpg&hash=b98eea233dae36e91793c41aaab865de)
![img_194436_2_155c7b1bc10516ee4ef815404ca8c61f.jpg](/proxy.php?image=http%3A%2F%2Fwww.bbq-4-u.com%2Fattachments%2Fphotobucket%2Fimg_194436_2_155c7b1bc10516ee4ef815404ca8c61f.jpg&hash=544e7c3ea3472d6e7d277503ac6b1aed)