Tom Jackson

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Recipe: Bacon Wrapped Venison Medallions

Published January 23, 2015 | By Tom Jackson

venison-medallion-recipe-5

Bacon Wrapped Venison Medallions

Ingredients

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Recipe: Bacon Wrapped Venison Medallions

Ingredients

Instructions

Place the medallions in a zip top bag with the Sweetwater Spice Ancho Chipotle Bath. Squeeze the air out and place in the fridge for 30 minutes.

Preheat your Yoder Smokers YS640 to 400ºF set up for indirect grilling with GrillGrates. Remove the steaks from the brine. Wrap each one with one half of a slice of bacon, and secure the bacon with a toothpick. Season each side and the bacon with Oakridge BBQ Venison and Wild Game Rub. Rest 5-10 minutes, to let the rub set on the meat.

Grill the medallions for about 5 minutes on the first side. Flip and grill until the internal temperature reaches 130ºF. Check the temperature with an instant read thermometer like the Maverick PT-100. Remove from the grill. Rest 5-10 minutes before slicing.

http://thesauce.atbbq.com/bacon-wrapped-venison-medallions/

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Tips and Techniques: How to Prepare Grilled Spaghetti Squash

Published January 7, 2015 | By Tom Jackson

spaghetti=squash-recipe-5

Spaghetti Squash with Grilled Chicken and Pesto
2-4 Servings

Ingredients

– 1 spaghetti squash
– 2 boneless skinless chicken breasts
– Olive oil
– Salt and Pepper
– Cattleman’s Grill Italiano Seasoning

For the Pesto:
– 2 cups (about 2 oz before picking leaves) packed fresh basil leaves
– 1/4 cup pinenuts, toasted
– 2 cloves garlic, chopped
– 1 tsp lemon juice
– 1/4 cup EVOO

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