Hometown Rankin - June & July 2017

ankin
Recipes
Drunk & Dirty
Beef Tenderloin
Marinade
• 1 cup low sodium soy sauce
• ½ cup bourbon, or other sour mash whiskey
• ¼ cup Worcestershire sauce
• 2 tablespoon packed brown sugar
• ½ teaspoon ground ginger
• 4 cloves garlic, cut in half
• ½ cup water
Main Course
• 2 pound beef tenderloin (feeds 4-5 easily)
• 2 tablespoon coarsely ground black pepper
• 1 teaspoon ground white pepper
• ¼ cup vegetable oil
Prepare the smoker for an indirect cook at
225-275 degree dome temperature. Add wood
chunks and/or chips (oak, pecan, or hickory -
don’t overdo it).
Combine ingredients down to the garlic with
1/2 cup water and marinate beef for 2-4 hours.
Remove beef from the fridge, reserve marinade
and cover beef with ground pepper. I don’t measure,
I just completely cover both sides with black pepper
and then add the white pepper not quite as liberally.
Put half the marinade in the refrigerator and add
the vegetable oil to the other half, if planning to baste.
If not basting put all the marinade in the fridge.
Heat the basting sauce to a boil for a few minutes
and keep warm on low.
Put the roast on the smoker and cook until
almost done–1½ to 2 hours, mopping every 20
minutes.
When almost done (120 degree internal temp)
remove from the grill and bring it up to sear temps
(500-600 degrees).
Holding with tongs, place the roast back on
when grill is 500 degrees or so for about 1 minute
per each of the four sides. You’re just trying to get a
nice char but not too much.
Remove from the grill, tent with foil, and let sit at
least 5 minutes (closer to 10 is fine). While resting,
bring reserved marinade to a boil for a few minutes
then lower to low and reduce by about one quarter.
Slice and either drizzle marinade over the slices
or serve on the side for guests to drizzle themselves.
Flat Iron Steak
• 1.5 pound flat iron steak
• Cluck and Squeal ‘Beef Specific’ Rub;
Cavendar’s Greek Seasoning; Montreal Steak
rub; or your favorite steak seasoning
Coat steak liberally with the rub and allow it to
“melt in” for 45 minutes to an hour, while the
steak is coming to room temp.
Prepare the grill for a direct cook at 600+ degrees.
Sear for 60 seconds per side, then remove
while bringing the temp down.
Close the vents down and get the temp close to
400 degrees.
Finish, flipping as needed to prevent
overcooking on any side.
Remove when the internal temp reaches
125 degrees (for medium rare).
Rest for 10 minutes before thinly slicing against
the grain.
Simple Salmon
• 1 12 oz. skin-on salmon fillet, center-cut
• Dizzy Pig Raging River Rub
• Dizzy Pig Shaking the Tree Rub
• Olive Oil
• Big Green Egg Kodiak River Rub
Pat the filet dry then liberally coat salmon with
the Raging River or BGE Kodiak River rub. Allow
to “melt in” for 45 minutes to an hour.
Prepare the grill for a 400* direct cook (on an
Egg, the grid can be elevated or at the fire ring
level). Add any chips (alder, apple, etc.) just before
putting the salmon on the grill.
If using “Shaking the Tree” rub, add just prior to
placing on the grill.
Oil the grill surface generously with a rag (or
paper towel) soaked in vegetable oil, then place the
salmon flesh down (skin up) on the grid.
Grill with the dome closed for 2 minutes, then
using a thin spatula, flip the filet to skin down and
insert a temp probe, if using.
Grill for another 5-8 minutes or so - until the
internal temp is 120 degrees or until white protein
starts to ooze onto the surface of the fish.
Remove, cover with foil and rest for 5 minutes
before serving.
Hometown Rankin • 53