Author Topic: Wrapped Tenderlion  (Read 4410 times)

puddle jumper

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Wrapped Tenderlion
« on: January 22, 2014, 08:56:44 PM »
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!!!
John from North Georgia
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Re: Wrapped Tenderlion
« Reply #1 on: January 22, 2014, 09:34:20 PM »
Oh, Sweet Baby Cheeses!  Deer meat ABTs???  Genius.  Pure genius! ;D
Tony from NW Arkansas
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puddle jumper

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Re: Wrapped Tenderlion
« Reply #2 on: January 23, 2014, 11:43:59 PM »
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
John from North Georgia
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Re: Wrapped Tenderlion
« Reply #3 on: January 24, 2014, 07:39:08 PM »
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.
Tony from NW Arkansas
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puddle jumper

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Re: Wrapped Tenderlion
« Reply #4 on: January 25, 2014, 05:34:47 PM »
I would think both would be great,,
Give it a try and let me know
 8)
PJ
John from North Georgia
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Walt

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Re: Wrapped Tenderlion
« Reply #5 on: January 25, 2014, 08:05:30 PM »
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.
Walt from South East Louisiana
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Walt

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Re: Wrapped Tenderlion
« Reply #6 on: June 26, 2014, 12:28:34 PM »
John,

I have made these 4 or 5 times now.  Will be eating them again tonight.  Ridiculously good. Thanks again.
Walt from South East Louisiana
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Pork Belly

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Re: Wrapped Tenderlion
« Reply #7 on: June 26, 2014, 01:41:01 PM »
Looks tasty, you could use your own home-smoked bacon and smoke the jalapenos if you want more flavor.
Brian - Michigan-NRA Life Member
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Re: Wrapped Tenderlion
« Reply #8 on: June 26, 2014, 10:55:24 PM »
Uh, I'm speechless! They look awesome, it's a jalapeņo 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.
Tony from Toronto
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puddle jumper

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Re: Wrapped Tenderlion
« Reply #9 on: September 28, 2014, 12:13:30 PM »
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
John from North Georgia
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Re: Wrapped Tenderlion
« Reply #10 on: January 25, 2015, 08:49:06 PM »
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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Tony from Marion, IA

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Re: Wrapped Tenderlion
« Reply #11 on: January 26, 2015, 07:03:02 PM »
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.
Bob - Colorado Springs
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Re: Wrapped Tenderlion
« Reply #12 on: January 26, 2015, 07:51:19 PM »
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. ;)
Tony from NW Arkansas
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Walt

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Re: Wrapped Tenderlion
« Reply #13 on: February 01, 2015, 11:24:18 AM »
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.
« Last Edit: February 01, 2015, 08:47:47 PM by Walt »
Walt from South East Louisiana
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Re: Wrapped Tenderlion
« Reply #14 on: February 01, 2015, 02:41:03 PM »
Looking forward to any updates/changes/fresh pics, Walt! ;)
Tony from NW Arkansas
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