As it happens every so often our anniversary falls on thanksgiving like it did this year, so we had to do the meal a day late.
We planned this last week, and I wanted to do something on the Rec Tec, so I browsed through Jeff's recipes and found the Tenderloin and and the mac and cheese recipes. The cherry tenderloin we have done before (I have a Big Bob Gibson's BBQ book by Chris Lilly and we tried his) so we knew we liked the combo. And since so many others have been posting their mac and cheese cooks I wanted to try a smoked one to see what it was like.
So here is the bacon we started with, I want to give a shout out to
sawhorseray
for the homemade bacon he sent me home with when we got together for lunch awhile back. Thanks Ray it was fantastic!
Here it is in the skillet, notice how thick those slices are
And here they are cooked and diced, of course there was a celebratory glass of bubbly....
Here is the Bacon Mac and Cheese prepped and ready for the smoker
And here are the pork tenderloins after doing the marinade
Here they are in the smoker, some really nice TBS going on there
And the Bacon Mac and Cheese
Finished product, sorry there is some already missing, as my wife could not wait for me to get the picture before giving it a try
And the tenderloins, which went unmolested as she was busy on the bacon mac and cheese
And sliced for plating, check out that smoke ring....
And here it it is all plated up, Cherry Pork Tenderloins, Smoked Bacon Mac and Cheese, Peas and Corn and Cherry Bourbon Compote
I have to say it was absolutely fantastic, my wife and I both cook and we try lots of recipes and rate them and these two are among the few that got 5 stars. Needless to say we will be doing this again, once we finish all the left overs.
Speaking of leftovers we are going to use the Bacon Mac and Cheese and add leftover pulled pork from an earlier cook this summer that is vac sealed from the freezer per Jeff's recipe.
Here are the links to the recipes with step by step (which we followed) procedures and specific ingredients. The only thing I would do different is only do the Bacon Mac and Cheese for 2 to 2 1/2 hours instead of 3, which Jeff does say 2-3 hours so personal preference needs to be applied to this one.
www.Smoking-Meat.com
www.Smoking-Meat.com
Thanks for lookin'
John
We planned this last week, and I wanted to do something on the Rec Tec, so I browsed through Jeff's recipes and found the Tenderloin and and the mac and cheese recipes. The cherry tenderloin we have done before (I have a Big Bob Gibson's BBQ book by Chris Lilly and we tried his) so we knew we liked the combo. And since so many others have been posting their mac and cheese cooks I wanted to try a smoked one to see what it was like.
So here is the bacon we started with, I want to give a shout out to
sawhorseray
for the homemade bacon he sent me home with when we got together for lunch awhile back. Thanks Ray it was fantastic!Here it is in the skillet, notice how thick those slices are
And here they are cooked and diced, of course there was a celebratory glass of bubbly....
Here is the Bacon Mac and Cheese prepped and ready for the smoker
And here are the pork tenderloins after doing the marinade
Here they are in the smoker, some really nice TBS going on there
And the Bacon Mac and Cheese
Finished product, sorry there is some already missing, as my wife could not wait for me to get the picture before giving it a try
And the tenderloins, which went unmolested as she was busy on the bacon mac and cheese
And sliced for plating, check out that smoke ring....
And here it it is all plated up, Cherry Pork Tenderloins, Smoked Bacon Mac and Cheese, Peas and Corn and Cherry Bourbon Compote
I have to say it was absolutely fantastic, my wife and I both cook and we try lots of recipes and rate them and these two are among the few that got 5 stars. Needless to say we will be doing this again, once we finish all the left overs.
Speaking of leftovers we are going to use the Bacon Mac and Cheese and add leftover pulled pork from an earlier cook this summer that is vac sealed from the freezer per Jeff's recipe.
Here are the links to the recipes with step by step (which we followed) procedures and specific ingredients. The only thing I would do different is only do the Bacon Mac and Cheese for 2 to 2 1/2 hours instead of 3, which Jeff does say 2-3 hours so personal preference needs to be applied to this one.
Cherry Bourbon Smoked Pork Tenderloin - Learn to Smoke Meat with Jeff Phillips
Smoked pork tenderloins are one of the easiest things you can cook in your smoker when you want something that tastes great, has a "fancy" feel to it and you
www.Smoking-Meat.com
Smoked Mac and Cheese - Learn to Smoke Meat with Jeff Phillips
Here's my version of smoked mac and cheese and if you are a mac and cheese lover like I am, then you will appreciate this recipe beyond words!
www.Smoking-Meat.com
Thanks for lookin'
John
