1 cup mesquite wood smoking chips
One 8-ounce rib eye steak, cut 1-inch thick
1 teaspoons sea salt
1/4 teaspoon black pepper
Cooking spray, for spraying on grill rack
4 tablespoons salted butter
1 1/2 teaspoons fresh lime zest (from 3 limes)
3/4 teaspoon fresh chopped rosemary
1/8 teaspoon sea salt
2 pounds sweet potatoes, peeled, cut into small chunks
6 slices cooked bacon
4 tablespoons salted butter
1/4 cup plus 2 teaspoons 100-percent pure maple syrup
1 lime, cut into wedges, for garnish
4 sprigs fresh rosemary, for garnish
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