Bacon Wrapped Turkey Tenderloin

Tender and full of flavor, we will make this over and over.From the website Extraordinary BBQ

Ingredients

• Turkey Tenderloin - usually come 2 in a pack
• 1/2lb Bacon
• Salt & Pepper
• For Brine (We did not do this and it was fine)
• 2 cups water
• 2 cups apple juice
• 1 cup italian dressing
• 1/4 cup salt
• 1/4 cup brown sugar

Instructions

1. Brine tenderloins several hours up to overnight.
2. Remove from brine and rinse.
3. Wrap in bacon.
4. Sprinkle with salt & pepper to taste.
5. Set up your grill for indirect cooking or use your smoker.
6. Smoke indirect with fruit wood at 225 for about 2 hours or when internal temp hits 165.

Philly Cheesesteak Foil Packs

Saw this recipe for Philly Cheesesteak Foil Packs on Facebook and it looked interesting. Since we are always looking for new meals for when we go camping we decided to try it out at home this past weekend.Overall it was really good, I would definitely cut back on the Italian seasoning as we both thought it was too strong. We ate it without bread but toasted sub rolls would have been great. There was more than enough for the two of us, we even had some leftovers.Recipe:

• 1 lb. flank steak, thinly sliced
• 2 bell peppers, thinly sliced
• 1/2 onion, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp. Italian seasoning
• 2 tbsp. extra-virgin olive oil
• kosher salt
• Freshly ground black pepper
• 4 slices provolone
• Chopped fresh parsley, for garnish

1. Heat grill to medium-high. In a large bowl, toss together steak, peppers, onion, garlic, Italian seasoning, and olive oil and season with salt and pepper.
2. Place steak mixture in foil packs. Fold up packs and grill, 10 minutes.
3. Open packs, top with provolone, and cover grill to melt, 2 minutes.
4. Garnish with parsley and serve.

Pork Roast on Smoker

We hadn't used the smoker in several weeks and since we knew we would be home all day we decided it was a perfect time to do so.

Took a Smithfield's 3.5 Pork loin, rubbed it with Rosemary Garlic Salt and a little pepper and then smoked it for 6 hours at 225.

Once out of smoker we let it sit covered with aluminum foil while we made the corn on the cob and green beans to go with and it was perfect.

Turned out to be one of the best Pork Roasts we have made (and we make lots of pork roasts).I used the leftovers for lunch today with my salad.

Beefed Up Kebobs

1/3 c red wine vinegar1/4 c ketchup2 tbsp olive oil2 tbsp soy sauce1 tbsp Worcestershire sauce1 tsp Dijon mustard1 tsp salt1/4 tsp freshly ground pepper2 cloves garlic (I use the bottled minced garlic & use about a tbsp)1 lb sirloin cubesCombine all marinade ingredients and mix well. Place beef (and chicken) in a shallow non metallic container (I use a 9×13 glass dish) Marinate, covered, in the refrigerator for 2 hours or longer, turning occasionally. Remove meat from pan and put on skewers. I alternate chicken and beef but you could do them on separate skewers if you like. You could also add vegetables to the marinade and alternate them with the meat if you like as well. Grill or cook in the rotisserie till done.