Drunk and Dirty Tenderloin Kabobs

4 cup Kikoman's Soy Sauce
2 cup Jim Beam Bourbon
1 cup L&P Worcestershire Sauce
� cup Dark Brown Sugar
2 teaspoons Ground Ginger
1/2 cup Fresh Garlic, minced
8 pounds Tenderloin Tips, cut � x �"

Combine the first six ingredients in a mixing. Stir until the brown sugar is incorporated.

Pour marinate over Tenderloin and marinate for a minimum 4 hours, maximum of 12 hours only.

For the Grill or Smoker*
As needed Olive Oil
1 cups Salad Oil
1 cup Water
For skewers
Carrots Lightly Blanched
New Potatoes Lightly Blanched
Red Onion
Red Peppers
Cherry Tomatoes

Drain Marinade reserving half for basting liquid. Place liquid in saute skillet with salad oil and water. Bring to a boil over high heat and reduce to a simmer. Leave on low heat for basting sauce.

Heat another saute skillet with hot olive oil. Sear the tenderloin pieces on all sides leaving the meat rare. Skewer meat with vegetables and place in smoker for 20 minutes, or Grill over indirect heat for 12 minutes to a nice Medium Rare.

Baste and season with Cajun Seasoning during cooking process. Serve over Wild Rice immediately.

Cool River Cafe, Dallas TX