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Good Eats!!!!

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Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: February/17/2009 at 08:38
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As very few know I really like to cook. Last night I got the hankering for some deer tenderloin cooked on the grill.

 

BBQ TYPE

12 pieces of venison tenderloin (butterfly cut)

¼ cup lemon juice

3 cups of BBQ sauce (I use jack Daniels)

1 cup mustard (store brand)

 

Hawaii teriyaki Type

12 pieces of venison tenderloin (butterfly cut)

1 ½ cup Hawaii season (store brand) Kroger

1 ½ cup teriyaki season (store brand) Kroger

 

 

3 pounds bacon (store brand)

30 round tooth picks

 

First off thaw out the tenderloin and bring it to room temp. Take the BBQ, Mustard, lemon juice and mix it all up in a BIG bowl. Take half 12 pieces of the meat and let it soak for at least 6 hours the sauce mix. Also do this with the Hawaii Teriyaki and the other half of the meat and let it soak and place in the fridge while soaking (6hrs).

 

 

 

 

After the meat has soaked take each piece out and wrap it in the bacon and stick a tooth pick thru it to hold the bacon on.Make sure it is wrapped as tight as you can or it will fall apart while flipping on the grill.

 
 
After all the meat is wrapped in bacon, Fire up the grill. I take and cover most of the drill grate with aluminum foil so no meat will fall thru. Try not to get the grill to hot or it will burn the meat or cook it to fast.
 

 

 

After the flames have gone down take and lay the meat on the foil and let cook about 10 minutes (depending on your heat). After the 10 minutes flip it over, I do this 3 or 4 time’s to make sure the bacon gets cooked on the way around.

Take off the grill and enjoy.

 

 

You can also take a pepper or veggie and place in the butterfly part of the meat and then wrap it in the bacon for some added flavor. this was on a part of what was cooked as the was being ate just about as fast as I cold bring it in the house.

 
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: February/17/2009 at 09:24
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If there ever is an OT tent at a machine gun shoot or something you are doing the cooking.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: February/17/2009 at 11:21
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Boy that looks GOOOOOOOOOD!
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: February/17/2009 at 11:27
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yeah thats a favorite of mine.

I'll try to post something else in a few days for ya'll to try.

 

Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: February/17/2009 at 13:40
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BIGDADDY'S COOKIN' SHOW!!!      Eat and Drink

Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: February/17/2009 at 14:24
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Might be better than the Ed Show, but then just about anything would be.Roll on Floor Laughing
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: February/17/2009 at 14:34
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Bow
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: February/17/2009 at 15:12
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Originally posted by BeltFed BeltFed wrote:

Might be better than the Ed Show, but then just about anything would be.Roll on Floor Laughing
 
 
                                                                      Shocked
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: July/22/2009 at 07:04
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Georgia peach

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 Just adding a few photos.
 
 
 
 
 
 
 
 
 
 
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: July/22/2009 at 09:22
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BD I am a little confused....
You said to marinade the meat before wrapping it with bacon then show a picture with them wrapped and marinading???
 
Here is a little seafood side-dish to go with that.
 
Cut enough smoke cured bacon to wrap all the scallops you have each piece of bacon should wrap 2 scallops.  (sugar cured bacon burns too easily)
 
Wrap some large Deepsea Scallops with smoke cured bacon like filet mignon is wrapped.
 
Cook on grill, medium heat until Scallops are done (bacon will be slightly undercooked.
OR Cook in oven a 400F 15 minutes.
 
Serve with Sweet & tangy BBQ sauce like Sweet baby Ray's.   MMMMmm, MMmmm!


Edited by budperm - July/22/2009 at 09:23
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: July/22/2009 at 09:37
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Bud,
The top batch was done before the wrap and was pretty messy and slick. The second was soaked after the wrap of bacon. It was not as messy. I will let you know if they taste the some tonight.They will be soaking all day awaiting my return tonight to be grilled.
 
I don't guess it matters on if you wrap or soak first. I was just trying something different.
 
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: July/22/2009 at 09:51
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Looks good BD, real good.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: July/22/2009 at 10:06
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Originally posted by SD Dog SD Dog wrote:

Looks good BD, real good.
 
Yeah!  My mouth has been watering for the last hour! Merry Christmas
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: July/22/2009 at 10:08
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BD, I make kebobs very similarly, but cut the tenderloins into 1/2 to 3/4 in thick strips, removing any and all membrane, fat, or sinew and marinate in red wine, salt, pepper, olive oil, Balsamic vinegar ( a touch of hot sauce if you like it), and perhaps a little Worchestershire sauce for 5-7 days in the "cold storage" compartment of the refrigerator... just above freezing.  Then pound the slices almost flat with a meat hammer and wrap around onion, deseeded jalapenos, and yellow or orange bell pepper, thinly sliced.  Wrap with bacon.  I throw a large chunk of hickory on the fire and set all the kebobs on the far end of the grill, away from all flame and coals, and let smoke until the bacon is cooked.  Meat and veggies all in one bite
 
We need to get together and cook some food, dude...
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: July/22/2009 at 10:11
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I assume you are going to invite the rest of us Dan?  Would be a shame to waste showing off your and BD's culinary talents.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: July/22/2009 at 10:15
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Hey, I've invited you guys before and no one showed up.  However, the invitation is still open.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: July/22/2009 at 10:18
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I musta gone to the wrong address - no wonder they were so PO'd when I asked them where the food was!
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: July/22/2009 at 10:18
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Originally posted by Kickboxer Kickboxer wrote:

BD, I make kebobs very similarly, but cut the tenderloins into 1/2 to 3/4 in thick strips, removing any and all membrane, fat, or sinew and marinate in red wine, salt, pepper, olive oil, Balsamic vinegar ( a touch of hot sauce if you like it), and perhaps a little Worchestershire sauce for 5-7 days in the "cold storage" compartment of the refrigerator... just above freezing.  Then pound the slices almost flat with a meat hammer and wrap around onion, deseeded jalapenos, and yellow or orange bell pepper, thinly sliced.  Wrap with bacon.  I throw a large chunk of hickory on the fire and set all the kebobs on the far end of the grill, away from all flame and coals, and let smoke until the bacon is cooked.  Meat and veggies all in one bite
 
We need to get together and cook some food, dude...
 
WOW 5-7 days in the marinade.... Man than sounds good.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: July/22/2009 at 10:24
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Originally posted by Kickboxer Kickboxer wrote:

BD, I make kebobs very similarly, but cut the tenderloins into 1/2 to 3/4 in thick strips, removing any and all membrane, fat, or sinew and marinate in red wine, salt, pepper, olive oil, Balsamic vinegar ( a touch of hot sauce if you like it), and perhaps a little Worchestershire sauce for 5-7 days in the "cold storage" compartment of the refrigerator... just above freezing.  Then pound the slices almost flat with a meat hammer and wrap around onion, deseeded jalapenos, and yellow or orange bell pepper, thinly sliced.  Wrap with bacon.  I throw a large chunk of hickory on the fire and set all the kebobs on the far end of the grill, away from all flame and coals, and let smoke until the bacon is cooked.  Meat and veggies all in one bite
 
We need to get together and cook some food, dude...
 
Nice!!! Do you cut the vien out of the jalapenos?
 
So when are you going to be around? I'm booked untill the 8th. We need to do the tanerrrite test we have talked about also..
 
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: July/22/2009 at 10:24
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MAN I AM THERE!
I'll make a huge pot of my Shrimp Creole!
Damn I am hungry now!!!!  Actually ALWAYS! Clown
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: July/22/2009 at 10:28
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Lo country boil.

Shrimp, crab legs, crawl dads, corn, potatoes, Italian sausage and boiled in order in cadarans mix. Yummy! Sorry for the spelling but tummy is now growling.

 

 

 

Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: July/22/2009 at 10:29
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My travel  schedule is uncertain right now, just about to catch a plane home. Once I get there I can find out more.  LOT'S going on right now.  I'll try to get in touch tomorrow...
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: July/22/2009 at 10:29
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Never going to make to noon for dinner.  Going to have to eat early.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: July/22/2009 at 10:30
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10-4 KB , we can work it out. Did the other box I sent make it yet?
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: July/22/2009 at 10:31
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oh yeah, jalapenos, some deveined, some not.  Depends on who is eating.
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