1 c. hickory chips
1 1/2 lb. boneless pork tenderloin or roast
1 1/2 c. Basic Kansas BBQ Sauce
6 Kaiser rolls
Creamy cold slaw
Dill pickle chips
Fresh parsley sprigs

Start fire in grill, placing all coals on one side. Soak hickory chips in cold water at least 30 minutes.

When coals are white-hot, drain chips; scatter over coals. Place grill rack 6 inches above coals; set pork shoulder or tenderloin on rack, butt not directly above coals. Cook, covered, 1 to 1 1/4 hours if shoulder, 30 minutes if tenderloin, until meat is tender or thermometer reads 170 degrees.

Heat barbecue sauce. Slice pork; arrange on Kaiser rolls, spooning warm sauce over. Serve accompanied by Creamy Cole Slaw, spooning some onto sandwiches; garnish with pickle chips and parsley sprigs. Makes 6 servings.