This is last years Kansas bow kill. Back strap stuffed with cream cheese, jalepenos and chives wrapped in Bacon sided with assorted veggies.
washed it down with a New Castle or 4..
washed it down with a New Castle or 4..
Hunting & Fishing Little bit of Grill Action
- Thread starter Pr0VideR
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Re: Little bit of Grill Action
Looks great but not sure about the cream cheese part, I think pepper jack would have been good. How was it?
Looks great but not sure about the cream cheese part, I think pepper jack would have been good. How was it?
Re: Little bit of Grill Action
Thats a good idea I'll have to try the PepperJack. It was great! Kids love it too.
Thats a good idea I'll have to try the PepperJack. It was great! Kids love it too.
Re: Little bit of Grill Action
mmmm New castle.
Are those potatoes on a kabob?
mmmm New castle.
Are those potatoes on a kabob?
Re: Little bit of Grill Action
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: garrett1107</div><div class="ubbcode-body">mmmm New castle.
Are those potatoes on a kabob? </div></div>
They are sir.. Mushrooms and red bell pepers as well
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: garrett1107</div><div class="ubbcode-body">mmmm New castle.
Are those potatoes on a kabob? </div></div>
They are sir.. Mushrooms and red bell pepers as well
Re: Little bit of Grill Action
Any info on how you did up the backstraps? Like Recipe wise?
Any info on how you did up the backstraps? Like Recipe wise?
Re: Little bit of Grill Action
I have done this many times, but I always cut my tenderloin into medallions and beat them flat with a tenderizer. I also put the cream cheese, jalapeno (chopped), but I also add onion (chopped) and sausage, then wrap each medallion with bacon, and top with either cojack or pepperjack cheese slices about 5 minutes before they are done.
I have done this many times, but I always cut my tenderloin into medallions and beat them flat with a tenderizer. I also put the cream cheese, jalapeno (chopped), but I also add onion (chopped) and sausage, then wrap each medallion with bacon, and top with either cojack or pepperjack cheese slices about 5 minutes before they are done.
Re: Little bit of Grill Action
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: TLong</div><div class="ubbcode-body">I have done this many times, but I always cut my tenderloin into medallions and beat them flat with a tenderizer. I also put the cream cheese, jalapeno (chopped), but I also add onion (chopped) and sausage, then wrap each medallion with bacon, and top with either cojack or pepperjack cheese slices about 5 minutes before they are done. </div></div>
In my opinion as a classically trained professional chef, if you are going to mutilate your meat like that, use a cheaper, fattier cut of beef, like tri-tips or other sirloin. Of course, it is your money and palate, but really, try some sirloin some time.
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: TLong</div><div class="ubbcode-body">I have done this many times, but I always cut my tenderloin into medallions and beat them flat with a tenderizer. I also put the cream cheese, jalapeno (chopped), but I also add onion (chopped) and sausage, then wrap each medallion with bacon, and top with either cojack or pepperjack cheese slices about 5 minutes before they are done. </div></div>
In my opinion as a classically trained professional chef, if you are going to mutilate your meat like that, use a cheaper, fattier cut of beef, like tri-tips or other sirloin. Of course, it is your money and palate, but really, try some sirloin some time.
Re: Little bit of Grill Action
can't wait till technology will allow us to PM a slice of that.
can't wait till technology will allow us to PM a slice of that.
Re: Little bit of Grill Action
Damn you! Now I'm hungry. Looks like I'm defrosting some backstraps.
Damn you! Now I'm hungry. Looks like I'm defrosting some backstraps.
Re: Little bit of Grill Action
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Cody Petersen</div><div class="ubbcode-body">Any info on how you did up the backstraps? Like Recipe wise? </div></div>
Yep...
I take one strap and cut it in two. I take each strap and make a slice opening up a pocket. Take your cream cheese mix fresh chives, and jalapenos, in a bowl and proceed to stuffing. I prefer the Mazzetto's (sp?) tamed jalapenos. It doesn't seem to over power everything else and adds great flavor. Wrap in the bacon, there is no real art to this but I have done it enough to figure out how to keep the cheese from melting out. I try to have the bacon ends meet close the pocket and use a long skewer and weave it in and out closing up the pocket as well as securing the bacon.
You don't want too hot of a fire, too hot and you cook the hell out of the bacon and the outside and the middle is raw.. So you need a fire that will not over cook the bacon and cook the interior nice and slow. Get those juices flowing.
Good luck. Let me know how it turns out.
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Cody Petersen</div><div class="ubbcode-body">Any info on how you did up the backstraps? Like Recipe wise? </div></div>
Yep...
I take one strap and cut it in two. I take each strap and make a slice opening up a pocket. Take your cream cheese mix fresh chives, and jalapenos, in a bowl and proceed to stuffing. I prefer the Mazzetto's (sp?) tamed jalapenos. It doesn't seem to over power everything else and adds great flavor. Wrap in the bacon, there is no real art to this but I have done it enough to figure out how to keep the cheese from melting out. I try to have the bacon ends meet close the pocket and use a long skewer and weave it in and out closing up the pocket as well as securing the bacon.
You don't want too hot of a fire, too hot and you cook the hell out of the bacon and the outside and the middle is raw.. So you need a fire that will not over cook the bacon and cook the interior nice and slow. Get those juices flowing.
Good luck. Let me know how it turns out.
Re: Little bit of Grill Action
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: tomthebaker</div><div class="ubbcode-body">In my opinion as a classically trained professional chef, if you are going to mutilate your meat like that, use a cheaper, fattier cut of beef, like tri-tips or other sirloin. Of course, it is your money and palate, but really, try some sirloin some time. </div></div>
Hey Tom the baker, we are talking about venison not beef. If you really look at it, its all expensive as shit!
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: tomthebaker</div><div class="ubbcode-body">In my opinion as a classically trained professional chef, if you are going to mutilate your meat like that, use a cheaper, fattier cut of beef, like tri-tips or other sirloin. Of course, it is your money and palate, but really, try some sirloin some time. </div></div>
Hey Tom the baker, we are talking about venison not beef. If you really look at it, its all expensive as shit!
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