Smokin-It User Forum!
Recipes => Venison / Wild Game => Topic started by: puddle jumper on January 22, 2014, 08:56:44 PM
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OK if you guys will allow me a grill cook,,,Here you go Walt,, This is one of those's cooks that's just to good not to share with my brothers on here..you can make this with deer, elk, bear,or just good old steak, First time I had it was at the hunting camp with elk,, man was it good...
Take some backstrap tenderize it with a mallet or cube steak press, sprinkle some of your favorite dry rub or chilly powder,,, add a slice of jalapeno pepper "take the seeds out" and some cream cheese, roll it up,, and what else wrap it in bacon,, 8),,, Then pin with a toothpick,,, when your finished,,place them in a pan pour a light coat of honey over the top, sprinkle some brown sugar over that, and wet with soy sauce ,and into the fridge for about 12 hrs,,,
Get the grill hot!! Throw them on and about 5 min turn then about ten more min.
Pull and serve!!!
These things are awsome, by far the best thing I do with my deer meat!!!
What you think?? ;)
PJ
PS,, Now to figure out how to convert this into a smoking recipe without it getting to tough...
PSS, My wife does not like deer meat,,, She loves these!!!
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Oh, Sweet Baby Cheeses! Deer meat ABTs??? Genius. Pure genius! ;D
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Thank you sir..I can't take full credit for this one , I robbed bits and pieces of different recipes to put this together...The part about the Soy sauce came from a Andrew Zimmer, Bizarre Foods America, where a lady was marinating crow breasts that way... ???
It did turn out good!!
PJ
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For those of us unfortunate enough to not have access to any deer meat, I wonder if substituting thin-sliced pork or beef might be good. What do you think, PJ? The beef would probably have to be tenderized, too, but the pork should be ok "as is" I would think.
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I would think both would be great,,
Give it a try and let me know
8)
PJ
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Ok John, this was too tempting considering I had a tenderloin getting happy in the fridge. Made 4 BWT for the 3 of us & rewarmed the butt end of the brisket. Its good there were only 4 because I would have hurt myself if their were more. This is definately one I will do again, and again. Thanks.
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John,
I have made these 4 or 5 times now. Will be eating them again tonight. Ridiculously good. Thanks again.
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Looks tasty, you could use your own home-smoked bacon and smoke the jalapenos if you want more flavor.
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Uh, I'm speechless! They look awesome, it's a jalapeño popper wrapped in meat, then bacon and marinated to 'get happy.' I will definately try these out with beef, pork and chicken to accommodate everyone pallet.
Thanks for posting.
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Hey Walt.
sorry I missed this for so long,,Haven't been around a bunch lately..
I'm glad you like them, with hunting season just around the corner I'm looking to do another batch soon...
Good Deal..
PJ
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Do you guys ever read these forums and start drooling over your keyboard? I'm not even hungry and these are making me salivate and consider going to the store right now...
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Hey John, I would think that you could string several on a temp probe, smoke them to about 130 and finish on the grill (or maybe better in the oven so you don't have major flairups) to crisp up the bacon and get to the desired temp. That would definitely add to the smoke flavor. I would think that the smoke could be done early and then finish off in the oven would probably be less than 30 minutes at 400 given the size of the pieces. Since I am fresh out of deer, antelope, and elk, I guess I will have to try with pork. Looks like a great recipe.
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Do you guys ever read these forums and start drooling over your keyboard? I'm not even hungry and these are making me salivate and consider going to the store right now...
That's why I wear a BBQ bib when reading the forum. ;)
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Just returned from a few days in the woods. I will be preparing these again today with a fresh backstrap. Everyone here should try these. Absolutely ridiulous. If you dont have deer use pork loin or tenderloin or beef tenderloin or even eye of round.
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Looking forward to any updates/changes/fresh pics, Walt! ;)
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I made 32 of them & vac sealed in packs of 4. We ate 8 tonight. I have a few more backstraps & will probably do more of these when these are gone. Big flavors. No changes needed to this. No pictures this time.
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The best I can do @ this point.
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Dang those look good! You seal them uncooked or are they all ready to go for just a future reheat and eat?
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Uncooked & frozen. Ready for an easy & delicious dinner or one heck of a gift. Most of this batch will be given to family & friends.
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Awesome, Walt! You know the recipe's a "keeper" when you repeat it without any "tweeks!" 8)
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Walt, I like the pre-wrap idea, that way you don't have to go through all the steps to make them just pull them out and grill,,,
nice,,Thanks
PJ
8)