Number Served: 4-8 Ingredients: 2-4 pounds tenderloin of Antelope Texas Grub Rub seasoning 16 ounces seedless raspberry jelly (freezer jam) 1/3 jar Tabasco brand chipotle sauce Directions: Season meat with rub the night before. Smoke meat in a BBQ with mesquite until internal temperature is 150 degrees F. Cook at 200-225 degrees F (Cook where, in what, how long?) Mix raspberry jelly with chipotle Cut meat into medallions and cover (In What?) with raspberry chipotle Boil until jelly boils and then serve Notes & Variations: Contributor:  Dave Myers, RRGC