Smoked Bourbon Marinated Beef Roast Food

MUSTARD BOURBON MARINATED BEEF TENDERLOIN WITH GARLIC

Steps:

• Note: The recipe calls for Grey Poupon peppercorn mustard. As this mustard is not available where I live -- I give the marinade a few good grinds of my peppercorn mill. (anywhere from 1 tsp to 1T).
• Wipe the tenderloin clean with a paper towel. Cut slits into the beef and add the garlic slivers. The amount of garlic used is up to personal preference.
• Combine mustard, bourbon, brown sugar, worcestershire sauce, olive oil and garlic in a zip lock bag. Add beef and turn to coat both sides. Chill for several hours or overnight. Note: I have marinated the beef up to 3 days.
• Preheat grill.
• Remove marinade from zip log bag. Reserve marinade. Coat grill with vegetable oil or Pam. Sear beef for 2 minutes on each side. Cover grill and cook 45 - 60 minutes or until meat thermometer registers 150, brushing with reserved marinade occasionally.
• Alow beef to sit for 5 - 10 minutes before carving.
• The reserved marinate can be made into a sauce by combining it with 1 cup sliced mushrooms in a small heavy saucepan over moderate heat and cook until heated through.

SMOKED BOURBON MARINATED BEEF ROAST

Steps:

• Sprinkle roast with tenderizer. Place in large zip lock bag and set aside mix the remaining ingredients in a small bowl. Pour over roast and force as much air as possible out of bag and seal. Marinate in refrigerator for at least 24 hours. Remove from refrigerator and let sit for 1 hour to come close to room temperature.
• While roast is resting, place wood chips of your choice in bowl of water to soak. Fill a large chimny with charcoal and let burn until a fine white ash forms on the outside of briquetts. Place a disposable aluminum pan in center to catch drippings and pile charcoal on each side and sprinkle wood chips over both piles. Place roast over pan and cover. Try to keep a medium temperature and check for doneness at regular intervals. "You know your grill".