Smoked Pork tenderloin

The marinade lends a faint sweetness that caramelizes on the grill, and the pork is delicious hot or served at room temperature. We like it as part of a Southern buffet with abundance plum chutney, bean salad, and/or sweet potato salad.

Servings: 6 to 8 as part of a buffet
Serves 4 generously as an entree

• 2 pounds fresh pork tenderloin, trimmed

• 1/4 cup bourbon

• 2 tablespoons molasses

• 1 tablespoon crushed red pepper flakes

• 4 cloves garlic, crushed

• 2 bay leaves, crushed

Soft-shell crabs are one of America’s secret seafood delicacies. While all crabs shed their shells to grow, just a few species of crab can actually be eaten in this form. The blue crab is the only commercially available soft-shell product.
Blue crabs grow rapidly, 12 - 18 months, from the juvenile stage to adulthood. A full-grown blue crab will measure close to 8 inches across. During its lifetime the blue crab will go through several growth stages. In order for a blue crab to lose its shell, the body of the crab physically grows 30%. The commercial crabbers will harvest the blue crab and place it in floating tanks according to its expectant shed dates. The crab expert looks for a faint line next to the crab’s paddle-like finlet (backfin). The color of this line will determine when the crab is about to shed its shell. What crabbers refer to as a “green” crab is a crab that is just entering the shedding stage. The “green” crab will have a white line on the backfin and will most likely shed its shell in approximately 7 - 10 days. If the line is pink, the crab is likely to shed within 2 days and probably not longer than one week. If the little line on the backfin is red the crab is likely to shed its shell at any time.
Soft-shells are split up into 5 basic sizes; whales, jumbos, primes, hotels and mediums. A sizing and weight chart is provided as follows:

A cut apart: how to tell one steak from another

So now you’ve decided on dry-aged versus wet-aged beef, lightly seasoned versus well-seasoned, naturally fed versus not.

So what kind of cut do you order? There is one rule to remember: bone and fat equals more flavor.

Rib-eye: A boneless cut from the eye of the prime rib with excellent marbling and a one-quarter- to three-quarter-inch ribbon of fat running through it. Typically, rib-eye is the most flavorful steak. For an extra punch of flavor, look for a bone-in rib-eye (called the Delmonico at the Capital Grille).