1: Set up your grill for indirect grilling and heat to medium-high (400 degrees). Brush or scrape the grill grate clean and oil it well.

2: Make the rub: Combine the rub ingredients in a small bowl and mix with your fingers to remove any lumps.

3: Brush the beef and turkey on all sides with extra virgin olive oil. Season generously on all sides with the rub. (Don’t forget the ends of the prime rib.)

4: Add the wood to the fire and place the turkey and beef on the grill. Cook until the beef is crusty and brown on the outside and medium-rare inside (135 degrees on a probe or an instant-read meat thermometer) and the turkey is medium (160 degrees). This will take about 1 1/2 hours.

5: Transfer the meats to a wire rack over a rimmed sheet pan and let rest for 10 minutes. Meanwhile, butter the cut sides of the rolls and toast on the grill. (Skip this step if serving the meats on bread.) Have all the other ingredients in bowls or platters on the table for serving.

6: Slice the beef and turkey by hand as thinly as possible, using a sharp knife. To serve, have each guest pile the beef, turkey, and corned beef on a roll or bread thickly slathered with the Tiger Sauce. (Place a lettuce leaf under the meats to keep the juices from making the roll soggy.) Garnish with pickled onions and tomatoes and eat while hot.