2 Tbsp. soy sauce
6 Tbsp. olive oil
1/4 tsp. pepper
1/8 tsp. garlic powder
1 Tbsp. seasoned salt
4-6 slices bacon
Remove all fat from tenderloin. Combine oil, soy sauce, pepper, garlic and seasoned salts. Marinate meat at least 12 hours in refrigerator. Drain and discard marinade. Wrap tenderloin in bacon, securing with toothpicks. Make sure meat is completely covered. Bring meat to room temperature.
Place tenderloin on V-rack with drip pan. Cook at 375oF until you reach desired doneness, testing with a meat thermometer in thickest part of meat. For extra flavor, baste roast with drippings from pan.
1 ball of pizza dough
8 oz. boursin type garlic and herb cheese
8 oz. crushed pineapple, drained
3/4 lb. shaved ham
shredded cheddar cheese
Heat EGG to 500oF.
Divide dough into two balls. Roll out each half of the dough, using flour to keep it from sticking, to medium thin (about 12"). Spread boursin cheese on dough.
Top each half with the drained pineapple and ham and then sprinkle with cheddar cheese.
Bake pizza on pizza stone on top of a plate setter for about 10 minutes.
1 cup dark corn syrup
3 large eggs, beaten
5 tablespoons unsalted butter, melted
1 cup firmly packed light brown sugar
1/4 cup bourbon
2 tablespoons all purpose flour
1 cup semi-sweet chocolate chips
1 cup chopped pecans
1 (9-inch) pie shell
Whipped Cream Ingredients:
1 cup heavy cream
1/2 cup confectioners' sugar
1/2 teaspoon vailla extract
Equipment: Plate setter
Set the EGG for indirect cooking with the plate setter, legs down.
Preheat EGG to 400 degrees
Using a wooden spoon, mix the corn syrup, eggs, butter, brown sugar, bourbon, and flour in a medium bowl until combined. Add the chocoalte and pecans and blend well. Pour the filling in the pie shell.
Place the pie plate on the plate setter. Close the lid of the EGG and bake 45 minutes, or until the filling is set and pie is golden brown. Remove the pie and let cool completely, then refrigerate.
To make the whipped cream, using a whisk or an electric mixer, beat the cream, confectioners' sugar, and vanilla for 5 minutes, or until light and fluffy. Serve slices of pie garnished with the whipped cream or pass seperately.