whiskey
Is lookin for wood to cook with.
I took a couple of deer tenderloins (inside ones) and marinated them whole in soy sauce and sweet bbq sauce overnight. Tonight I rinsed the marinade off and cut them into 2-bite sized medallions. I wrapped them in 1/2 a slice of bacon and put several on a kabob skewer. Next I sprinkled them with just a little cayenne pepper and rolled them in brown sugar. Once they were coated with sugar, I put them back in the fridge for a couple hours while I worked on the rest of dinner and got the charcoal ready. I grilled them for 10 minutes over a hot bed of charcoal. The bacon got crispy on the outside, the sugar did not burn (much) and the venison was cooked to the perfect pink centered medium. They were excellent.
One thing I learned on this first attempt was that the pieces with thicker bacon wrapped were cooked less and the thinner bacon wraps allowed the meat to cook closer to well done. I had to keep the lid closed to prevent flare ups from the bacon grease and sugar dripping on the coals. 5-6 inches between the coals and grill is about perfect.
Grilled asparagus, corn on the cob and asiago cheese toast made a great dinner.
One thing I learned on this first attempt was that the pieces with thicker bacon wrapped were cooked less and the thinner bacon wraps allowed the meat to cook closer to well done. I had to keep the lid closed to prevent flare ups from the bacon grease and sugar dripping on the coals. 5-6 inches between the coals and grill is about perfect.
Grilled asparagus, corn on the cob and asiago cheese toast made a great dinner.
