NorCal Smoker
Member
Final attempt to use Jack this weekend.
For the pork tenderloin, I used the same Jack Daniels BBQ glaze I used on my ribs earlier today. Contained Jack Daniels, soy sauce, ketchup, brown sugar, and garlic powder. Put all over the tenderloin. On to the MAK:
Then made a pie crust for the Jack Daniels Pecan Pie.
The recipe I used contained quite a bit of chocalate and was a bit different, but here it is before it went on the grill:
On to the grill while the tenderloin was cooking:
Tenderloin was pulled at IT of 150°F.
Dinner is served:
Pie came off a bit later:
Dessert is ready:
I think I have done enough cooking with Jack Daniels for a while. Great weekend. Tried quite a few different things and they were all good.
For the pork tenderloin, I used the same Jack Daniels BBQ glaze I used on my ribs earlier today. Contained Jack Daniels, soy sauce, ketchup, brown sugar, and garlic powder. Put all over the tenderloin. On to the MAK:
Then made a pie crust for the Jack Daniels Pecan Pie.
The recipe I used contained quite a bit of chocalate and was a bit different, but here it is before it went on the grill:
On to the grill while the tenderloin was cooking:
Tenderloin was pulled at IT of 150°F.
Dinner is served:
Pie came off a bit later:
Dessert is ready:
I think I have done enough cooking with Jack Daniels for a while. Great weekend. Tried quite a few different things and they were all good.
