bourban-steak-crab

Green Bee

Making plans for X-mas Eve. 10 oz. filets with crumbled crab meat over the top. I need a bourban sauce or glaze recipe to drizzle over the top. Anybody?

Mr. & Mrs Potatohead

What flavor are you looking for??
Do you want a BBQ type thing or just a good whiskey flavor?

Green Bee

no not a barbecue, a whiskey flavor. Should I add some smoke? if so what?

Richard Fl

Here is one to try. play with it.

Pork, Tenderloin, Bourbon, W/Sour Cream Mustard Sauce, Chef Arnoldi


INGREDIENTS:
1/4 cup Soy Sauce
1/4 cup Bourbon
2 Tbs Brown Sugar
2 Pork Tenderloins
1/3 cup Sour Cream
1/3 cup Mayonnaise
1 1/2 tsp Dry Mustard
2-3 Green Onions, chopped




Instructions:
1 Combine soy sauce, bourbon, and brown sugar in a small bowl. Place marinade in a zip-top bag and add pork tenderloins. Refigerate for several hours or overnight.
2 Combine sour cream, mayonaise, dry mustard, and green onions and chill for several hours, or overnight.
3 Place pork tenderloins over a pan in the BGE and smoke for 45 minutes at 375* F, basting several times with the reserved marinade.
Notes:
1 Allow to cool 5 minutes before slicing.
2 Serve sauce on the side.
3 Serve it sliced on a platter with the sauce in a pretty bowl in the middle. The tenderloin is great served hot or cold. It also is good sliced and placed on rolls topped with the sauce.


Recipe Type
Main Dish, Meat

Recipe Source
Author: Bryan Email: bryan@morris.com

Source: BGE Forum, Chef Arnoldi, 2007/11/23

Karin Calloway, Augusta Chronical

Mr. & Mrs Potatohead

As Richard has said....Play with the sauces some.
He has posted a great method...
Here are a couple of Whiskey sauces I have done.
Remember to use an aged bourban (I like to use Jim Beam) for a smokey flavor.
Don't think I would any extra smoke....But!

Drunk & Dirty
North Portage Smoke-Shack

1/2 C. soy sauce
1/2 C. bourbon
1/4 C. Worcestershire
3 T. brown sugar
1/2 to 3/4 t. fresh grated or ground ginger
4 cloves garlic, crushed (1/2 t. powder)

Mix everything together and cook reducing to about half (to thicken)

Bourbon Peach Sauce

1/2 C. peach preserves
1/4 C. bourbon
1/4 C. chilli sauce
1 1/2 t. OLD BAY® Seasoning

1)) Combine all ingreadents in a sauce pan. Bring to a boil, reduce heat to a simmer and thicken to your disire.

bobbyb

How about a Bernaise sauce. Ala Steak Oscar.

Little Steven

Are you picking the crabmeat?

Steve

Fluffyb

Richard,

That sauce sounds delicous. Bookmarking this recipe. We had a bourbon sauce at Dickey Brennan's Oyster House in New Orleans a couple of months ago. I've been trying to recreate it since with no luck. This with a bit of rosemary may come close.