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Marinated in Allegro Hickory marinade, which was good cause it gave the meat a slight smoke taste even though I was searing on high heat on the Kamado. Made a Cabernet mushroom wine sauce by first sautéing mushrooms and shallots in some oil and butter. Put in a cup of Cabernet and reduced to a little less than half. Then put in low sodium beef stock and reduced again. Finished with some salted butter. Seared the backstrap until an IT of 130. Fantastic pairing!