BOURBON BLUE RECIPES

Steps:

• In a small slow cooker, combine cocktail weiners, brown sugar, ketchup, bourbon, shallot, and garlic. Stir to combine and cover. Cook on high until the bourbon smell has cooked off, 6 hours. Serve with toothpicks.

Steps:

• Remove the pork tenderloins from the package, give them a rinse under cold water and pat them dry with a paper towel.
• Lay them on the cutting board and do your best to remove any silver skin, extra fat, etc.
• As usual, I like to use the yellow mustard base on this pork to help that rub to stick really well.
• Sprinkle on a few tablespoons of Jeff's original rub and massage it into the meat all over.
• If you are doing these the night before (recommended) simply put them in a big ziploc bag and place in the fridge overnight. If you are ready to smoke, you can lay them on a Bradley rack with a little space between them and you are good to go.
• To make the compote: Place compote ingredients into a medium sauce pan.
• Using medium heat, bring the mixture to a rolling boil then reduce heat slightly to simmer for 10 minutes. (The compote will reduce by about 1/3 by the time it is finished.)
• Remove the compote from the heat and allow it to cool.
• Set up your smoker for cooking at about 225°F using indirect heat.
• Place the pork tenderloins directly on the grate or place a rack with the meat on the grate.
• When the pork tenderloins reach about 110°F or about an hour into the cook, brush some of the cherry bourbon compote onto the top of each one. Wait about 20 minutes and repeat.
• You are looking for about 145°F but I often remove them a couple of degrees early if I plan to wrap them in foil and hold them for 30-60 minutes until dinner time.
• Remove the pork tenderloins from the smoker and bring them into the house.
• When ready to serve, remove from the foil, slice and serve about 1/3 to ½ tenderloin per person