'Til The Cows Come Home

Hokey Smoke!

You know that K. and I love to cook and when we throw a dinner party we try our best to plan a menu that is seasonal, varied, and fitting to the occasion at hand.  While we won't be watching the vice-presidential debate tonight - unless our morbid curiosity gets the best of us - I know that many of you will be gathering with friends to watch the impending fiasco.  I thought I'd share a recipe that will be completely appropriate for this evening's event.  If it's as nice crisp autumn evening in your area as it is here then pull on a sweater and fire up the barbecue for this sure-to-please debate dinner! Bon apetite!
 
1 lb. moose tenderloin
1/2 tsp. ground thyme
1/4 tsp. ground nutmeg
1 tsp. black pepper
1/2 cup soy sauce
1 cup hickory chips
5 lb. of charcoal
blackberry sauce
parsley sprigs
radish rosettes
yellow squash slices
 
Mix thyme, nutmeg, pepper and soy sauce, and marinate moose tenderloin overnight in the refrigerator. Soak 1 cup of hickory chips in a bucket of water overnight.  Build a fire in a covered barbecue grill using 5 lbs of charcoal.  Allow the coals to burn for 30 minutes. If using a gas grill, preheat for 30 minutes.  Scatter the soaked chips over the coals and close the lid for 10 minutes.  Place the tenderloin on the grill and baste with the marinade, close the lid and cook for 10 minutes.  Turn the tenderloin and baste again.  Close the lid and cook for another 10 minutes.  The meat should be slightly pink in the center and quite moist. Serve on a platter with Blackberry Sauce. Garnish with parsley sprigs, radish rosettes and yellow squash slices. Serves 2 to 4.