Quick meal with my brother tonight. Been a while as we use to make this often. We used 2 chunks of backstrap about 8-9" long. Fillet them open with the meat about 1/2" thick. put them in a ziplock bag with some Cajun Injector roasted garlic and herb marinade for about an hour. Then assemble and wrap with bacon...
The filling is cream cheese, jalapenos and white onion...
Roll tightly, wrap with bacon and stick with tooth picks...
Set aside and grill the veggies first...
Onda gas grill, middle burner off, outside burners on med. high for the first 15 minutes,
then after searing all sides, burners turned down to med low so as not to over cook the bacon or burn the Steen's cane syrup glaze. I also put a chunk of live oak in the corner on the deflector for smoke.
The plate:
Cooked to 132*F on the ends, probe ran 125-127*F in the middle but it was hard knowing for sure whether I was in the meat or the stuffing. Pulled them anyways. Should have let rest longer before slicing for carryover, but I'd rather eat venison rare than overcooked on a grill. Was damn good! Man we gotta do that again soon!
The filling is cream cheese, jalapenos and white onion...
Roll tightly, wrap with bacon and stick with tooth picks...
Set aside and grill the veggies first...
Onda gas grill, middle burner off, outside burners on med. high for the first 15 minutes,
then after searing all sides, burners turned down to med low so as not to over cook the bacon or burn the Steen's cane syrup glaze. I also put a chunk of live oak in the corner on the deflector for smoke.
The plate:
Cooked to 132*F on the ends, probe ran 125-127*F in the middle but it was hard knowing for sure whether I was in the meat or the stuffing. Pulled them anyways. Should have let rest longer before slicing for carryover, but I'd rather eat venison rare than overcooked on a grill. Was damn good! Man we gotta do that again soon!
