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.