Mesquite Smoke/Grilled Turkey Tenderloin, Sweet Potato and Corn-on-the-Cob

1 Turkey Tenderloin

Orange/Pineapple Juice

Maccadamia Nut Oil

Granulated Brown Sugar

Pepper

Rinse and dry the tenderloin.  In a zip-lock bag, mix 1 1/2 cups of the O/P juice, 1/4 tsp. of pepper, 2 Tbs. sugar and a tablespoon of the nut oil.  Seal the bag and mix well.  Put the tenderloin in, remove as much air as possible and seal. Refrigerate for at least 6 hours.

Start an indirect fire (more on this in the future) and let coals ash. Remove the tenderloin from the marinate,  pat dry and season with Everglades Seasoning. Toss a handful of wet mesquite on the ashed coals replace the grate and place the loin on the side opposite the fire.  Place your sweet potato along side the loin and opposite the coals.  Cover the grill and and let smoke/grill for 30-45 minutes or until internal temp is 170 degrees or better.

Let sit for 10 minutes lightly covered with foil, slice in the short direction on an angle. Serve with your favorite BBQ sauce warmed on the side.

Serves about 2

Smoked Prime Rib Roast

3 or 4 bone PRIME Standing Rib Roast

5 Whole Cloves of Fresh Garlic

Onion Powder

Kosher Salt

Coarse Ground Black Pepper

Sliver the garlic cloves long ways, slicing the clove long ways in half if you need. Make penetrations in the top fatty side, the depth of the slivers with a boning knife. Twist the tip of the knife slightly to open up the hole and insert one of the slivers in each. Continue around the top of the roast until all cloves are gone.  Score the fat at  45 degree to the width of the beast, both ways, being careful not to get into the meat.  Season liberally with the onion powder, salt and pepper on all sides. Wrap the roast tightly in plastic wrap and refrigerate for a day or two.

Remove the roast from the fridge at least 2 hours prior to smoking

Empty a full bag of hickory chunks purchased in the charcoal section of the grocery store and about 20 charcoal briquettes in your fire pan of your vertical smoker. Start the fire and smother when it gets a cracklin’. When the temperature gets down to 350, put the roast on the top oiled rack, fat side DOWN. Choke off the vents and settle in at 220 degrees. When the fire gets to 220, roll the roast over to bone side down.  Cook at this temp for 25 minutes a pound and then insert your meat thermometer.  Its better to err on the cool side to make sure your meat does not go above 140 degrees internal temperature.  Pull the roast at 140 and let stand at least 20 minutes to allow the juices to retreat back to the outside of the roast.

Take a long narrow fillet knife and trace the bone under the meat to separate. Cut off the fat tail at its natural fat separation and there you will have a perfect smoked roast.  Slice by hand thinly, and serve in the roasts own juice. Too bad these computers can’t carry a smell to ya’, cause you would be drooling for sure.

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