Been a lot going on in the world of Sograte BBQ and the long Labor day weekend was much needed. After using Saturday and Sunday to catch up on beef jerky orders, it was finally time to cook some low and slow BBQ. It has been a while since I have been able to cook some barbecue and I was ready to light the fire. On the menu was a couple racks of spare ribs, orange/honey/chipolte glazed chicken and the star of the show was the stuffed pork loin. Pork loin has to be my favorite cut of meat yet I rarely cook them.