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What do you think would happen if you indirect smoked them at 250-300 or so? Just to get some smokey goodness? Think the bacon would be rubbery? I guess you could finish them off on open flame. Just curious; those look really nice Goat!
The tenders were seasoned with http://www.jerrybairds.com/pages/products.html the all purpose seasoning. A liberal sprinkling of that and wrap it up. Left overs were even very good tonight.