Triple Pepper Pork Tenderloin
1 Medium size Pork Tenderloin
1 Pound of thick-cut Pepper Bacon
1 Small can of Chipotle Peppers in Adobo Sauce
1 Bottle of Apple and Brown Sugar Habanero finishing sauce
Smokey Boys Grilling - Smokey Dust Hawg BBQ Rub
Extra Virgin Olive Oil
Set smoker up for an indirect cook at 275-300 degrees
Use a combination of Cherry and Apple woods for your smoke flavor
Remove all silver skin and unwanted fat from the pork tenderloin.
Brush on chipotle pepper sauce covering all sides.
Sprinkle a very light coat of Smokey Dust Hawg Rub to all sides and pat in.
Wrap tenderloin with pepper bacon overlapping each piece, secure with toothpicks.
Make sure the pepper side of the bacon is all in the same direction.
Lightly dust all of the bacon with Smokey Dust Hawg Rub and just a pinch of pepper.
Place in the smoker and cook at 275-300 degrees indirect until internal temperature reaches at least 135.
Brush on or drizzle the apple and brown sugar Habanero finishing sauce.
Continue cooking tenderloin until internal temperature reaches 145 and the finishing sauce has caramelized.
To add additional heat, dice up the chipotle peppers and top the tenderloin.
Let the tenderloin rest lightly covered with foil for 10-15 minutes
Slice in 1” servings and enjoy!
Smoked Buffalo Chicken Dip
1 lb chicken
1/2 cup ranch dressing
1/2 cup Franks Hot Sauce
1 cup shredded cheddar cheese
8 oz cream cheese
Smokey Boys Grilling - Smokey Dust Hawg Rub
Mix together in a foil pan with blue cheese crumbles on top. Cook at 350 until warm about 30 minutes.
Set smoker up for an indirect cook at 350 degrees
Mix ingredients together in a foil pan
Add Smokey Dust Hawg Rub during the mixing process to ensure tears of joy from friends and family after they take their very first bite.
After mixing thoroughly, spread blue cheese crumbles on top.
Place in smoker and let the magic happen for about 30 minutes.
Remove from the smoker, grab some chips and enjoy the party!
Serves 8 to 10