Recipe courtesy of Barbecue America’s Rick Browne
Serves: 8 to 10
Preparation time: 30 minutes
Cooking time: 45 to 60 minutes
4-5 pounds beef tenderloin (or beef roast)
4 tablespoons balsamic vinegar
4 tablespoons extra virgin olive oil
8 cloves garlic, sliced
Dry Rub
1 tablespoon cracked black pepper
1 tablespoon garlic powder
1 teaspoon coarse salt
4 sprigs rosemary, leaves stripped, finely chopped
4 sprigs thyme, leaves stripped, finely chopped
Cherry Salsa
1/2 cup chopped…
