That sure was great

As you can see, I didn't wait long to cook a backstrap from one of the hogs that Johnson shot yesterday. I hit it with a meat tenderizer that Alma had picked up where she works. It has about 54 razor sharp blades, then I placed it in a ziploc bag with red wine vinegar overnight. Then I put some Tony Chacheres seasoning on it with some Grub Rub and grilled it. Right before I took it off I put some barbecue sauce on it and then it was time to eat. It was great!!