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Back in Australia, we fire up the barbecue when we want to quickly grill some steaks or, yes, shrimp. But “barbecue” took on a whole new meaning when I started traveling around the States. It’s a cooking style that’s all about low and slow. Not only that, it’s a cooking style with so many variations that it would take a few delicious lifetimes to devour them all. One type that I recently got into is from northern Alabama, where they serve a white mayonnaise-based sauce with their ’cue. Here I serve the sauce with succulent grilled spice-rubbed pork tenderloin. It would also be good with a beef tri-tip roast or grilled chicken.
On a baking sheet, coat the pork tenderloins all over with 2 tablespoons of the oil. In a small bowl, mix the paprika, garlic powder, onion powder and 1/2 teaspoon of the cayenne pepper. Coat the pork tenderloins all over with the spice mixture. Set aside to marinate while you prepare the grill.
Prepare a grill for medium-high heat.