|
|
 |
03-26-2017, 05:28 PM
|
|
SWCA Member
|
|
|
Join Date: Oct 2012
Location: South Carolina
Posts: 2,106
Likes: 2,039
Liked 3,602 Times in 751 Posts
|
|
Something different on the smoker last night
Saw this on one of the TV shows and decided to try it.
Pork tenderloin butterflied then apply dry rub, drizzle some Makers Mark next put some dijon mustard topped with some brown sugar...then another hit of the Makers Mark.
Fold over and apply dry rub to the outside.
Cut 4 pieces of butcher twine and lay a couple strips of thick cut bacon down then place tenderloin on top. Place more bacon along the top and sides. Secure with the butchers twine.
Get the smoker fired up to 300 degrees (used charcoal and wild cherry wood. Place tenderloin on. I cooked mine around 1hr 45min.
To make the basting sauce use equal amounts of butter, brown sugar, dijon mustard and Makers Mark. Place on stove and bring to a boil and reduce until a thick sauce. Reserve some of this sauce to be used when served. Baste the tenderloin during the smoking process.
Had sweet potatoes with the meal.
It will definitely be a repeat 
Oh yeah...it didn't happen without photos.
Before, during and what's left for lunch Monday!!!
Masterbuck54
|
|
The Following 24 Users Like Post:
|
6518John, amazingflapjack, Big Cholla, boykinlp, carpriver, dave holl, DeathGrip, ditrina, Donna K, Hunter8282, JayFramer, JohnRippert, lrrifleman, Model 19 6", MSgt G, Old Seabee, Onomea, paplinker, pawngal, pharmer, rags, rick1085, SC_Mike, sureshotbob |
03-26-2017, 07:07 PM
|
|
Absent Comrade
|
|
|
Join Date: Feb 2013
Location: Louisville, KY, USA
Posts: 19,336
Likes: 53,737
Liked 38,387 Times in 11,802 Posts
|
|
Sitting here drooling.
__________________
Oh well, what the hell.
|
|
The Following User Likes This Post:
|
|
03-26-2017, 08:13 PM
|
|
SWCA Member
|
|
|
Join Date: May 2011
Location: pa
Posts: 3,071
Likes: 4,018
Liked 5,305 Times in 1,444 Posts
|
|
Sounds great. What flavor stood out the most? Bacon,Booze or other.
|
|
The Following User Likes This Post:
|
|
03-26-2017, 08:18 PM
|
|
Banned
|
|
|
Join Date: Jul 2013
Posts: 4,596
Likes: 6,989
Liked 9,332 Times in 2,759 Posts
|
|
Looks good. I love Makers. Need to head on down that aways and dip me a bottle of it in the hot wax.
|
|
The Following User Likes This Post:
|
|
03-26-2017, 09:17 PM
|
|
SWCA Member
|
|
|
Join Date: Oct 2012
Location: South Carolina
Posts: 2,106
Likes: 2,039
Liked 3,602 Times in 751 Posts
|
|
flavor
Quote:
Originally Posted by paplinker
Sounds great. What flavor stood out the most? Bacon,Booze or other.
|
I'd say the sweetness of the brown sugar and the tang of the mustard.
Probably next time around I'll take a few of the bacon strips off to allow more exposure to the smoke.
Masterbuck54
|
03-26-2017, 09:21 PM
|
 |
US Veteran
|
|
|
Join Date: May 2012
Location: Upper peninsula of Michig
Posts: 4,469
Likes: 31,326
Liked 7,151 Times in 2,395 Posts
|
|
So what is done with the leftover Makers Mark?
__________________
Carpriver.
|
|
The Following User Likes This Post:
|
|
03-26-2017, 09:37 PM
|
 |
Member
|
|
|
Join Date: Jun 2014
Location: Hollywood
Posts: 10,732
Likes: 16,639
Liked 25,689 Times in 7,916 Posts
|
|
Quote:
Originally Posted by carpriver
So what is done with the leftover Makers Mark?
|
No such thing.
Not at a BBQ.
|
|
The Following 2 Users Like Post:
|
|
03-27-2017, 09:55 AM
|
 |
Member
|
|
|
Join Date: Mar 2009
Location: Peoples Republic of Maine
Posts: 1,352
Likes: 1,928
Liked 3,108 Times in 1,075 Posts
|
|
Yum...porky goodness.
|
03-27-2017, 12:38 PM
|
|
Member
|
|
|
Join Date: Jul 2008
Location: Las Vegas, NV
Posts: 3,428
Likes: 5,932
Liked 5,259 Times in 1,732 Posts
|
|
I do my outside grilling with wine. Sometimes I actually put a little bit on the food............. :-) .................
|
|
The Following User Likes This Post:
|
|
03-27-2017, 11:43 PM
|
 |
US Veteran
|
|
|
Join Date: Jan 2016
Location: trail's end in ol' Wyo
Posts: 7,257
Likes: 17,504
Liked 18,466 Times in 5,056 Posts
|
|
Dang! Plumb mouth-waterin', I tell ya'. It'll be at least a month before I can think about breaking out the smoker.
I find Maker's and those other bourbons a bit corny for my likin'. I use barley-based whisky, single malt from Scotland. A half one for the recipe, and one for the cook.
Aye,
Bob
__________________
Wrangler of stray Chiefs
Bob
|
|
The Following User Likes This Post:
|
|
|
Posting Rules
|
|
|
|
|
Linear Mode
