Chorizo stuffed jalapenos
Ingredients yields 24 pieces
12 large jalapenos (cut in half the long way and deseeded)
12 pieces bacon (cut in half)
1 cup whipped cream cheese
1 cup shredded Mexican cheese blend
1 cup Bradshaw Bourbon BBQ sauce
½ cup raw chorizo
¼ cup panko breadcrumbs
Pinch of salt and pepper

Mix Cream cheese, shredded cheese, panko, and chorizo in a medium bowl. Season with salt and pepper. Fill jalapenos with mixture. Wrap with bacon and skewer so the bacon doesn’t fall off. Place on a wire rack and smoke at 225 degrees for 45 minutes. Remove and brush with BBQ sauce. Raise smoker heat to 325 degrees. Smoke for an additional 15 mins or until bacon is cooked. Brush with BBQ sauce before serving.

Bradshaw Bourbon & maple pork belly burnt ends
5 lbs. pork belly skin off
4 tbsp. Brown sugar
1 tbsp. Black pepper (course preferable)
1 tsp. cinnamon
1 tsp. salt
½ cup Bradshaw Bourbon plus 2 oz
½ cup maple syrup
6 Tbsp. unsalted butter

Pre-heat smoker to 225 degrees. Cut pork belly into 1-inch cubes. Mix all dry ingredients together with 2 tbsp. brown sugar (setting the other 2 tbsp. aside) in a large bowl coat pork belly with the seasoning you just made. Place on a wire rack and smoke for 2 to 2.5 hours or until an internal temperature of 165 degrees. Mix ½ cup of bourbon with maple syrup. Place pork belly cubes in a foil pan and coat with bourbon and maple mixture sprinkle in the remaining 2 tbsp. brown sugar, add butter and cover with foil. Pour the remaining 2oz of bourbon into a glass, add 1 ice cube, and sip. Raise heat to 325 cook for 30 mins. Uncover and cook for 30 more minutes to caramelize.