Patti had a couple of nice pork tenderloins that I wanted to do something a little different. The first thought I had was bacon, of course, that's normal for us so I move on in the thought process. Which sometimes is a painful process for me. My second and third thoughts were more bacon. Ok, I can sometimes take a hint, always when it involves Patti & I and our BBQ.

What I came up was 1½ inch thick pork medallions wrapped in bacon and put on skewers. Then, we drizzled them with Country Bob's Barbeque Sauce, smoked for about 45 minutes and then onto grill.

Ooey Gooey delicious, served up with Patti's first run of her new "Stuffed Chipotle Potato Balls" and our garlic skillet.

This is our new Royall Wood Pellet Grill, the 3000, and it can put out some smoke

Patti and I have enjoyed cooking on Traeger Wood Pellet grills for a year now. They are fine machines and we still have two of them on our patio. Until recently I believed there were none better. Then we had the opportunity to try out the Royall 3000 Wood Pellet Grill.

There is a difference. The Royall puts out a deeper, richer smoke that you can actually see in the smoke ring and taste in the food. This week we are giving our Royall 3000 a real work out to see if it lives up to its name. And it sure does!! One of the things I have learned in my years of BBQ is that there are times when no matter how big your grill is, it is not big enough.