Sweet Bacon Wrapped Venison Tenderloin

My brother -in-law gave us some deer meat so this is tonight's dinner. Of course, we cooked this in the Egg instead of the oven.

Ingredients:
2 lbs venison tenderloins
1/2 lb bacon (Plain, thin-sliced Bacon is best)
3 cups dark brown sugar
2 cups soy sauce (Regular NOT low-sodium. You'll want the saltiness)
1/4 cup white sugar (Optional for added Sweetness)


Mix brown Sugar and Soy sauce together in a bowl. They should combine nicely into a soupy soy liquid.

Put Deer Loin in a cooking tray and pour Brown Sugar/Soy Sauce mixture over loin. Roll tenderloin over in mixture, completely covering it.

Let meat marinate in mixture at least 3 hours or overnight in fridge. It's best to marinate for 8 hours if you have the time. Also GREAT to use a Food Saver or other Vacuum device to Vacuum pack/seal the meat with Marinade. With this method, you can achieve Overnight-level marinade in just a couple hours!

Remove loin from tray, and place on a slotted bake sheet with a drip pan or aluminum foil below to catch dripping. Don't throw away marinade.

Wrap a piece of bacon around the very end of the tenderloin, securing the bacon strip with a toothpick. Repeat this process until the entire loin is wrapped in ten or so bacon "loops." The tenderloin should look like an arm with a bunch of wrist watches on it, the watches being the bacon strips.

Drizzle remaining marinade over deer loin. You can continue to baste the loin with the marinade throughout the cooking process with either a brush or a turkey baster.

Place on BGE and cook at 350°F for 30-40* minutes. *This should cook the meat to about Medium. For those of you who prefer rare meat (like me), cut the time to 25-30 minutes.

Remove from Egg and place on cutting board. Using a knife, cut the loin between each strip of bacon so that you have many pieces of meat, each with their own toothpick.

You can eat these pieces directly from the toothpick or remove the toothpick and eat like steak.

The next day, try the leftovers on a wheat bun with spicy BBQ Sauce for an awesome leftover sandwich.

Ribs with No-Cook Barbeque Sauce

We are usually not big fans of spare ribs, but these were very good. I got this from wessb.com. It was an Eggtoberfest recipe.

Ingredients:
3 Slabs St. Louis style or regular spare ribs
Salt, pepper and cayenne to taste
Oak or Pecan chips, soaked for at least 2 hours in water
1 cup ketchup
2 tablespoons brown sugar, packed
1 tablespoon dry mustard
1 tablespoon hot Hungarian paprika
2 teaspoons black pepper
1/2 cup rose or other light red wine
4 garlic cloves, coarsely chopped
1/4 cup corn or vegetable oil
4 teaspoon dried oregano
1/4 cup soy sauce
1/4 cup white wine vinegar

Sauce Preparation:
Blend the ketchup and next 10 ingredients in a blender or food processor until combined. Transfer to a bowl or jar. (Can be made up to 2 weeks ahead. Cover and refrigerate.)

Remove the membrane from the ribs. Cut each slab into 2 pieces. Season to taste on both sides with salt, pepper and cayenne pepper. Refrigerate until ready to cook.

Light the BGE and bring to 300°. Add the soaked wood chips and replace the grill.

Arrange the 6 rib sections on the grill, bone side down, and lower the dome. (The wood chips may lower the temp a bit. If it doesn't build back soon, open the bottom and top vents to bring it up, then reset the vents.)

After 40 minutes, flip the ribs.

After another 35 minutes, baste the bone side with sauce. Flip the ribs and baste with sauce.

Repeat basting and flipping every 5 minutes for 20 minutes or until done. The last flip should bring the meat side up. Don't baste this side so there won't be any uncooked sauce on the ribs.

Ben said these were his favorite ribs ever.

and Rusty said "drop one, I dare you"

Barbecued Beans

This recipe came from the BBQ USA cookbook. Very good and very easy to make.

Ingredients:
1 pound smoked brisket or bacon cut into 1/4-inch slivers
1 can (15 ounces) black beans
1 can (15 ounces) dark red kidney beans
3 cans (each 15 ounces) baked beans or pork and beans
1 large sweet onion, finely chopped
1 red bell pepper, cored, seeded, and finely chopped
1 poblano pepper or green bell pepper, seeded and finely chopped
4 cloves garlic, minced
3 to 6 jalapeño peppers, seeded and diced
2 cups sweet red barbecue sauce (your favorite commercial brand)
1-1/2 cups firmly packed light brown sugar, or more to taste
1/2 cup Dijon mustard, or more to taste
2 teaspoons liquid smoke (optional; see Note)
Coarse salt (kosher or sea) and freshly ground black pepper

f using bacon instead of brisket, place it in a large skillet over medium heat and fry until crisp and golden brown, about 5 minutes. Pour off all the bacon fat, saving a few tablespoons for the beans, if desired.

Empty the cans of black and kidney beans into a colander and drain. Rinse the beans under cold running water and drain again. Place all the beans (including the baked beans or pork and beans) in a large nonreactive mixing bowl and add the onion, bell and poblano peppers, garlic, and jalapenos and stir to mix. Add the barbecue sauce, brown sugar, mustard, liquid smoke, if using, and brisket or fried bacon and stir to mix. Taste for seasoning, adding more brown sugar and/or mustard as necessary, and salt and black pepper to taste; the beans should be very flavorful. Transfer the bean mixture to the aluminum foil pan or pans. (If you used bacon, you can drizzle a few tablespoons of bacon fat over the beans for extra flavor.)

Set up the grill for indirect grilling and preheat to medium-low. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium-low. If using a charcoal grill, preheat it to medium-low, then toss all of the wood chips or chunks on the coals.

When ready to cook, place the pan of beans in the center of the hot grate, away from the heat, and cover the grill. Cook the beans until they are thick and richly flavored, about 1 hour. If the beans start to dry out, cover them loosely with aluminum foil. Remove the beans from the grill and let them rest for 15 minutes, then serve.

Note: If you cook the beans in a gas grill, you probably won't be able to generate enough smoke for a strong wood flavor. Add the liquid smoke in this case.

Grilled Teriyaki Tuna

A very good dish for a Tuesday night. We will definitely make this again.

Ingredients:
1/2 cup teriyaki sauce
1/4 cup and 2 tablespoons olive oil
1 tablespoon minced garlic
1/2 teaspoon ground black pepper
2 (4 ounce) fillets yellowfin tuna

In a large resealable plastic bag, combine the teriyaki sauce, oil, garlic, and pepper. Place the tuna fillets in the bag. Seal the bag with as little air in it as possible. Give the mix a good shake, to ensure the tuna fillets are well coated. Marinate for 30 minutes in the refrigerator.

Meanwhile, preheat your grill for high heat, and lightly oil grate.

Remove tuna from marinade, and place on grill. For rare tuna, grill for 3 to 5 minutes on each side. For medium, grill 5 to 8 minutes per side. For well done, grill for 8 to 10 minutes per side.

Pulled Beef

Not bad for something different. I am more of a pulled pork person.

Ingredients:
2 medium beef roasts, about 7 pounds total

Texas Beef Rub:
4 tablespoons kosher salt
4 tablespoons chili powder
2 tablespoons ground black pepper
2 tablespoons brown sugar
2 tablespoons sweet paprika

Braising Liquid:
Strained pan juices with most of the fat skimmed off
1 cup red wine
1 cup barbecue sauce
1 medium onion, chopped
3 garlic gloves, chopped
1/2 cup red or yellow pepper, chopped
1 tablespoon of fat from the pan juices

Combine the dry ingredients in a shaker-topped bottle and apply generously to the meat. Work the rub in with your hands, making sure to coat all sides of the roasts.

Put the roasts on a v-rack set in a shallow roasting pan and add an inch or so of water to the pan. If you have a remote thermometer, insert it into the thickest part of the smaller roast. Set the pan full of beef away from the heat on the grill and close the lid.

Cook the roasts until the thermometer reaches 160°. Remove the thermometer and put the roasts on a plate in a warm oven.

Strain the juices that have accumulated in the roasting pan into a measuring cup. Chill until the fat separates. In a medium sauce pan, sauté the onions, garlic, and pepper in the beef fat until soft. Add the wine, barbecue sauce, and pan juices. Cook over medium heat until it just begins to boil. Reduce heat and let simmer for 5-10 minutes. Remove from heat and allow to cool for another 5-10 minutes.

Return the roasts to the roasting pan, but without the rack – just set them in directly the pan. Cover with the braising liquid. The liquid should come about half way up the meat. If it doesn’t, add a little water or beef stock until it does.

Increase the BGE temperature to 300°. Re-insert the meat thermometer. Replenish the smoking wood and place pan full of beef away from the heat on the grill and close the lid. Cook until the thermometer reaches 200°.

Remove from the grill and let the roasts rest in the pan for 20 minutes. Trim any fat and start pulling the beef apart with a fork or a pair of bear paws to separate the fibers. The idea is to remove all the remaining inedible bits, break the meat down into bite-sized pieces, and ensure an even distribution of the dark, chewy exterior. Add more barbecue sauce if the meat is too dry. Serve on cheap white buns with dill pickle slices.

Grilled Tuna with Smokey Chipolte Salsa

This recipe came from Steven Raichlen's BBQUE USA Cookbook. If you like tuna and you like fish tacos this is a very good recipe.

Ingredients:
2 cloves garlic, minced
1 teaspoon coarse salt (kosher or sea)
1/2 teaspoon freshly ground black pepper
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
4 sushi-quality tuna steaks (each about 3/4 inch thick and 6 ounces each)
4 flour tortillas (8 inches each)
Fire-Charred Tomato Chipotle Salsa (recipe follows)
Cilantro sprigs for garnish

In a mortar using a pestle or in a small nonreactive bowl using the back of a spoon, mash together the garlic, salt, black pepper, and cilantro. Stir in the lime juice and 2 tablespoons of the olive oil.

Trim any skin or dark or bloody spots off the tuna steaks. Rinse the tuna under cold running water, then blot it dry with paper towels. Place the tuna steaks in a nonreactive baking dish just large enough to hold them and pour the marinade over the fish. Let the tuna marinate in the refrigerator, covered, for 30 minutes, turning once or twice so that it marinates evenly.

Set up the grill for direct grilling and preheat to high. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke. If using a charcoal grill, preheat it to high, then toss all of the wood chips or chunks on the coals.

When ready to cook, drain the marinade from the tuna steaks and discard the marinade. Lightly brush both sides of the tuna with olive oil. Brush and oil the grill grate. Arrange the tuna on the hot grate, placing it on a diagonal to the bars. Grill the fish until cooked to taste, 3 to 5 minutes per side for medium-rare, 4 to 6 minutes per side for medium, rotating each steak a quarter turn after 1-1/2 minutes or so on each side to create an attractive crosshatch of grill marks. Test for doneness using the poke method: A medium-rare tuna steak will be gently yielding; a medium steak will be firm.

Meanwhile, warm the tortillas on the grill; it will take 10 to 20 seconds per side. Wrap the tortillas in a cloth napkin and place in a basket.

Garnish with the cilantro sprigs.

Fire-Charred Tomato Chipotle Salsa

Ingredients:
2 large ripe red tomatoes
1 small white onion, peeled and quartered
3 cloves garlic, peeled and skewered on a wooden tooth pick
1 to 2 chipotle peppers (see Note)
3 tablespoons coarsely chopped fresh cilantro
1 tablespoon fresh lime juice, or more to taste
Coarse salt (kosher or sea) and freshly ground black pepper

Set up the grill for direct grilling and preheat to high. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke. If using a charcoal grill, preheat it to high, then toss all of the wood chips or chunks on the coals.

When ready to cook, place the tomatoes, onion, and garlic on the hot grate. Grill the tomatoes and onion until the skins are dark and blistered; grill the garlic until lightly browned. This will take 2 to 3 minutes per side (8 to 12 minutes in all) for the tomatoes and onion and 2 to 3 minutes per side (4 to 6 minutes in all) for the garlic. Transfer the grilled tomatoes, onion, and garlic to a plate and let cool. Remove the toothpick from the garlic. The grilled vegetables can be refrigerated, covered, for up to 2 days.

Mince the chipotle(s). Scrape any really burnt bits of the tomatoes. Combine the minced chipotles, cilantro, and lime juice with the grilled tomatoes, onion, and garlic in a food processor and process to a coarse puree. Taste for seasoning, adding salt and pepper to taste and more lime juice as necessary; the salsa should be highly seasoned. The salsa is best served within 3 to 4 hours of being made.

Boilermaker Chili

It's cold and football is on so it is chili time. We found this recipe on Allrecipes. It was posted by MIGHTYPURDUE22 and it is our new favorite chii recipe. It makes a lot so be ready. Thankfully chili freezes well.

Ingredients:
2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
1 tablespoon bacon bits
4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips such as Fritos
1 (8 ounce) package shredded Cheddar cheese

Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.

Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.

To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

Grilled Salmon and Smokey Tomato Chipotle Sauce

We decided to fire up the Weber tonight and make one of our favorite salmon dishes

Ingredients:
Sauce
2 tablespoons extra virgin olive oil
1/2 cup finely chopped red onion
2 teaspoons minced garlic
1 teaspoon dried oregano
1 can (28 ounces) whole tomatoes
1 canned chipotle chile in adobo sauce
1/2 teaspoon granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon finely chopped black pepper

4 salmon fillets (with skin), 6 to 8 ounces each and about 1 inch thick
Extra virgin olive oil
Kosher salt
Freshly ground black pepper

In a medium saucepan over medium-high heat, warm the oil. Add the onion and cook until soft, 4 to 5 minutes, stirring occasionally. Add the garlic and oregano and cook until the garlic is light brown, about 1 minute, stirring occasionally. Add the tomatoes with the juice and the chile. Season with the sugar, salt, and pepper. Bring the sauce to a boil, then lower the heat to a simmer. Cook for 30 to 40 minutes, stirring occasionally and crushing the tomatoes with the back of a large spoon as they soften. Carefully pour the sauce into a food processor. Puree and return to the pan. Keep warm over low heat.

Generously brush or spray the fillets with oil and season with salt and pepper to taste. Grill, flesh side down, over direct high heat (450°F to 550°F), with the lid closed as much as possible, until you can lift the fillets off the grate with tongs without sticking, 6 to 8 minutes. Turn the fillets and finish cooking them to desired doneness, 2 to 3 minutes for medium rare. Slip a spatula between the skin and flesh, and transfer the fillets to serving plates. Serve warm with the sauce.

Santa Fe Cured Pork Loin

We are a little burnt out on pork loin, but since it is New Years Day we felt like it was a requirement. This is one of our better pork loin recipes.

Ingredients:
3-4 pound boneless pork loin roast
8 cups water
1 cup sugar
6 tablespoons chili powder
2 tablespoons salt
2 tablespoons crushed thyme
1 tablespoon ground cumin
2 teaspoons coarsely ground black pepper
2 teaspoons crushed oregano

In large saucepan, heat all ingredients except pork loin to boiling, stirring to dissolve ground spices and mix cure ingredients thoroughly. Remove from heat and cool to room temperature.

Place pork loin in glass container large enough to immerse roast in cure solution, cover and refrigerate 2-4 days OR place roast in 2-gallon self-sealing plastic bag and pour cure solution over; seal bag and place in large bowl, refrigerate 2-4 days.

Heat BGE to 325°. Remove pork roast from cure, discarding cure solution. Pat pork gently dry with paper towels.

Place roast in rack over drip pan and cook over indirect heat for 45 minutes to an hour, until thermometer inserted reads 155°-160°.

Remove from grill and slice to serve.