Came home from deer camp just in time to prep a little meal and grill it before tonight’s game. Took the fresh tenderloins from a deer I took this weekend, and marinated it for a while in Moore’s original marinade.
Then I took a slab of hickory smoked bacon and made 24 paper thin slices. After that I cut some jalapeños in 3rds, length-wise, and de-seeded.
I froze my cream cheese for about 45 minutes, so it would stay firm, then I wrapped a slice of cheese, tenderloin & jalapeño with one strip of bacon. Only running one toothpick through each one, trying to pierce bacon, pepper and meat. The trick is exposing as little toothpick as possible so that when cooking, you can rotate all the way around.
This is how they looked before grilling. Sorry I didn’t get any pics on the grill but it was dark.
I use this weber delicate foods surface when grilling things that are wrapped in bacon. It really helps a lot.
The tenderloin was so tender, the bacon was thin enough that it didn’t take too long to cook. These were a hit, and gone before the second quarter!
Then I took a slab of hickory smoked bacon and made 24 paper thin slices. After that I cut some jalapeños in 3rds, length-wise, and de-seeded.
I froze my cream cheese for about 45 minutes, so it would stay firm, then I wrapped a slice of cheese, tenderloin & jalapeño with one strip of bacon. Only running one toothpick through each one, trying to pierce bacon, pepper and meat. The trick is exposing as little toothpick as possible so that when cooking, you can rotate all the way around.
This is how they looked before grilling. Sorry I didn’t get any pics on the grill but it was dark.
I use this weber delicate foods surface when grilling things that are wrapped in bacon. It really helps a lot.
The tenderloin was so tender, the bacon was thin enough that it didn’t take too long to cook. These were a hit, and gone before the second quarter!
