Beef Tenderloin slow smoked on the pellet grill alongside some beefy, smoked mushrooms. Perfect for a different, delicious take on steak night.

• 1 whole beef tenderloin
• 2 Tablespoons Worcestershire Sauce
• 1 Tablespoon Killer Hogs AP seasoning
• 2 Tablespoons Traeger Saskatchewan Seasoning (or your fave blackened rub)

Beefy Smoked Mushrooms

• 3 pints sliced mushrooms
• 1 shallot finely chopped
• 5–6 cloves garlic minced
• 1 cup red wine
• 1 cup beef broth
• 1 Tablespoon Kitchen Accomplice Beef Broth Concentrate
• 1/2 stick butter
• 2 teaspoons Killer Hogs AP Seasoning
• Place all ingredients into a smoker-safe dish or a half size aluminum pan. Smoke on pit for 1.5 – 2 hours until mushrooms and garlic are tender.

Instructions

1. Trim the whole beef tenderloin into center cut portion be sure to remove any sinew or silver skin.
2. Prepare pellet grill or any other smoker for indirect smoking at 250 degrees.
3. Drizzle the outside of the tenderloin with Worcestershire for a binder and season with a layer of AP seasoning followed by the Saskatchewan seasoning.
4. Place the tenderloin on the smoker, insert a probe thermometer into the center of the roast and smoke until internal temperature reaches 120 degrees.
5. Remove the tenderloin from the pit and cover loosely in foil and rest for 20-30 minutes.
6. Slice the tenderloin into desired thickness and serve.

Porterhouse Steak smoked and topped with Bacon Tallow Butter

• 2 Porter House cut steaks about 20oz each
• 2 Tablespoons olive oil
• 2 Tablespoons Swine Life Prime Beef Rub
• 2 Tablespoons Killer Hogs Steak Rub
• 1/2 cup bacon tallow (rendered fat from 12oz pack bacon)
• 1/2 stick butter

Instructions

1. Prepare drum smoker for indirect cooking at 275°F using lump charcoal for fuel.
2. Drizzle each side of the porter house steaks with olive oil to lightly coat and season with a layer of Prime Beef rub followed by the Steak Rub. Allow the steaks to rest at room temperature for 20 minutes.
3. Place the steaks on the smoker and insert a probe thermometer into the center of one steak to monitor internal temp.
4. Smoke the steaks until the internal temperature reaches about 118° flipping half way through for even cooking.
5. Take half of the bacon tallow/drippings and mix with 1/2 stick of melted butter. Season with a dash or two of Prime Beef and Steak Rub. Rest in the refrigerate until ready to use.
6. Remove the lid from the drum and baste each steak with the bacon drippings. Flip the steaks and continue cooking (with the lid off to sear the steaks) until the internal temperature reaches about 125-128°F.
7. Remove the steaks from the grill, top each with a big dollop of the bacon tallow butter and rest for 7-10 minutes before serving.