SMOKED BEEF TENDERLOIN

To heat the tenderloin, use a cookie sheet with sides or a roasting pan. If you have a roasting rack, place it in the pan. If you don’t have a rack, cover the bottom of the pan with a piece of parchment paper. Remove the tenderloin from the plastic packaging, then place the tenderloin on the rack (or on the parchment-lined pan). Lightly brush 2 tablespoons (approximate; doesn’t have to be precise) of the marinade over the tenderloin. Place the pan in 325˚F oven for 20–25 minutes. Remove from the oven and let it rest undisturbed for 10–15 minutes before slicing the tenderloin; do not skip this step. Serve with the horseradish cream sauce.

HORSERADISH SAUCE

Remove from the refrigerator 30–45 minutes before serving to allow horseradish to come to room temperature.

MESQUITE-SMOKED TURKEY

Preheat oven to 325˚. Place unwrapped turkey in an oven roasting bag. Set in a roasting pan and put into preheated oven. Heat for 5 minutes per pound. Remove from oven and allow to rest for 15 minutes before slicing.

POTATOES AU GRATIN

Place potato mixture in a greased ovenproof casserole dish and cover with foil. Heat at 325˚F for 40 minutes or until the center reaches 160˚F. Remove the foil and spread the bacon evenly over the top, and heat uncovered for 10 more minutes. Remove from oven, sprinkle with green onions, and serve.

CREAMED SPINACH

Transfer the spinach mixture into an ovenproof casserole dish; spread evenly. Sprinkle the Parmesan bread crumbs evenly over the spinach. Bake uncovered for 20 minutes at 325 ˚F or until the center reaches 160˚F (insert food thermometer into center of mixture) and the topping is browned and crisp.

DINNER ROLLS

Place on a cookie sheet and heat in a 325˚F oven for 3 minutes to toast.

SEA SALT HONEY BUTTER

Set out 30–45 minutes before serving to bring to room temperature.

PORK TAMALES

Wrap 2–3 tamales (in their shucks) in a damp paper towel. Place on a microwave-safe plate and heat until warm.

ROASTED BRUSSELS SPROUTS

Preheat oven to 350˚F and allow the jam to come to room temperature. Place the Brussels sprouts on a cookie sheet; heat for 12 minutes. Stir, then heat for an additional 6–8 minutes or until hot and the leaves begin to crisp. Remove the pan from the oven and stir in the tomato bacon jam. Serve hot.