Post by Ronnie Williams on Dec 27, 2005 13:39:16 GMT -5
Deer
Old Crow's Deer Chili
2-2 1/2 pounds of ground venison
One big spanish onion or vidalia if available
one bunch fresh cilantro (optional)
2 cans of Rotells sliced green chili peppers and tomatoes(I like the hot variety but the mild is ok too)
2 heaping TBS of chili powder-I use ground chilie caribe powder that is put out by one of the Mexican food companies-its medium hot
2 heaping TBS of Cumin-(sometimes more)
2 cans of Kidney Beans-one dark and one light
2 cans of tomato sauce
In a cast iron pot or dutch oven of your choice brown the meat and onions together over a medium heat- I dont have any fat added to the meat when I have it ground so whatever water is in the meat cooks out-otherwise drain any fat /water off of it before proceeding.
Add chili powder and let it cook into the meat and onions for a few minutes(10-15) while stirring ocassionally-then add rotells,chopped up cilantro and the beans and tomato sauce and cumin.
Let simmer on low heat for about 2 hours if possible-the longer it cooks the better it is
Serve with a good cornbread and enjoy!!!
Optional-I dont know if you like it hot or not but sometimes I will put 5 or 6 fresh jalepenos in it to add a little different flavor and sometimes I will add a couple TBS of Masa Harina (corn flour)to the meat and onions and chilli powder-while its cooking together-it gives it a SW flavor
Arkhunter's Deer Chili
2 pounds ground deer meat
1 onion, diced
1 can stewed tomatoes
1 can tomato sauce
1 can Rotel
1/2 tablespoon cayenne pepper
2 tablespoons garlic powder
chili powder to taste
salt to taste
Add meat, onion, cayenne pepper, garlic powder, and chili powder in a pot and cook until meat is brown. Then add the tomatoes, tomato sauce, and Rotel and let simmer for at least one hour. Add salt to taste.
Texas Chili
4 lbs. meat (any kind) 1 tsp. black pepper
2 beers or 750ml zinfindel 1-3 tsps. oregano
2 Jalapeno peppers (chopped) 1 tbsp. cumin powder
2-4 tbsps. chili powder 1 tbsp. salt
4 cloves crushed garlic 1 16 oz. can tomato sauce
1 tbsp. finely chopped green onions 2 tbsps. chopped bell pepper
Mix all the meat in a large kettle. Brown the meat, stirring occasionally to mix well. Once the meat has browned, add the tomato sauce, beer or wine and all of the seasonings.
Cook over low-medium heat for 30 minutes, stirring occasionally to prevent sticking, then reduce heat to low and cover. Cook covered for 1 hour, stirring from time to time. Sample for taste, increase seasoning as desired, and cook on low for another hour, stirring occasionally.
Sample again and add additional cumin, chili pepper, oregano, Jalapenos or critters to suit your taste; turn off heat and place in the refrigerator over night. Reheat on the following day and serve. For an especially tasty presentation, serve up in bowls and sprinkle the top with chopped white onions and shredded Monterrey Jack and cheddar cheeses.
Jerky
Buck's Deer Jerky
12 tbl spoons Worcestershire sauce
12 tbl spoons Soy Sauce-(Kikoman brand is best)
1 tbl spoon Ketchup
2 tbl spoons Tony Checere Seasoning
1 tea spoon Pepper
1 tea spoon Garlic Powder
1 tea spoon Onion Salt
1 tea spoon Salt
Cayenne pepper can also be added if you like it hot.
Mix ingredients. Place 3 lbs thinly sliced deer meat in plastic bag along with seasoning mixture. Let marinate AT LEAST 12 hours and longer is even better. Place in dehydrator and dry 5 hrs at 155 degrees.
Another Jerky Recipe
1 Cup Soy Sauce
1 Cup Vinegar
1 cup water
1 onion chopped small
1 tsp Liquid Smoke
1 tbsp crushed red pepper
1 tsp Garlic powder
1 tsp Greek seasoning
1 tbsp Adobo
1 tbsp black pepper
3 lbs Venison sliced thin
Mix all ingredients in large plastic bowl. Add venison, soak overnight to 2 days. Turn
venison at least 2 times to get all meat soaked. Place in dehydrator, dry at least 4 hrs or until you get the texture you like.
Deer Jerky
5 lbs venison
1 cup brown sugar
1/4 Worchestier sauce
1/4 cup soy sauce
1/4 cup terriaki sauce
1 oz liquid smoke
1/4 cup Lousiana Hot Sauce
1 tbsp Tony Chackere's
1/2 tbsp garlic powder
1 tsp course ground red/black pepper
1 tsp course ground black pepper
1/2 cup of Busch lite beer
Chicken Fried Venison Steaks
Before placing steaks in skillet beat with a meat mallet or edge of a plate, and dust in flour. Dip in buttermilk. Dust again with flour, salt, and pepper. Fry in virgin olive oil until brown. Make gravy after steaks have been removed from pan by adding one Tablespoon flour to skillet for each Tablespoon of oil left in skillet. As flour starts to brown, add 1 cup milk for each Tablespoon of flour already added. Stir contantly until thick and creamy. Add salt and pepper to taste.
Backstrap Steaks
8 butterfly backstrap steaks
(or other tender boneless steaks)
1 package of Knorr French Onion Soup Mix
1 package of Knorr Tomato with Basil Soup Mix
1 cup of water
Place the steaks in a sheet of foil (heavy duty preferred), one steak deep. Sprinkle half of
the tomato soup mix over the steaks. Follow with all of the onion soup mix and then with the
the remaining tomato soup mix. Begin to seal the foil. Just before completely sealing, add
the water and finish sealing. Bake in a 250 degree oven until the steaks are done to your
preference.
Venison Pot Roast
Ingredients:
2-3 lbs. Venison Roast
1/2 cup Balsamic Vinegar (This is the key to eliminating the "wild" taste)
Garlic Powder (or fresh Garlic if you have it)
2 whole Onions (Scallions or even wild onions work well also)
2-4 Potatoes (skin should be left on)
2-4 Carrots (Sliced)
1 dash of Worcestershire sauce
2 teaspoons tarragon
Water
Salt (optional)
Corn Starch (optional)
Take the roast from the freezer and thaw overnight in the refrigerator. Carefully rinse roast, then soak in salt water and ice for 15-20 minutes - repeat this step at least twice. Place roast in Crock Pot or other slow cooker. Add Balsamic Vinegar, Garlic Powder, and salt to taste, Tarragon, and 1 or 2 dashes of worcestershire sauce. Cut Onions into quarters, Carrots into slices 1/4" thick (quantity depends on the number of servings required), Cut potatoes into large cubes (quantity depends on the number of servings required), add these to the pot. Add water until all ingredients are covered . Cook in on medium heat for 6-8 hours, while occasionally stirring. When done remove meat (it should fall apart) and vegetables from pot and place on serving platter. Mix 2 tablespoons of corn starch with cold water and add to gravy in pot. Bring this to a boil and allow to thicken (it may require 2 rounds of corn starch), then pour over meat and vegetables. Feeds 6-8 hungry people.
Venison Stroganoff
Ingredients
2 lbs. Venison round steak
2 Packets Lipton's Onion Soup
2 0r 3 cans Brown Mushroom Gravy
2 Whole Onions
2 Cans sliced Mushrooms
1 container Sour Cream
1 or 2 packages Wide Egg Noodles
2 Bay Leaves
Garlic Powder
Vegetable or Garlic spiced Olive Oil
Salt
Black Pepper
As per previous recipes clean and soak meat. Any cut may be used but round steak is the easiest. Cut meat into thin (1/4") strips, 3-4" long . Place 1 or 2 tablespoons of garlic spiced oil (or add dash garlic powder to vegetable oil) into frying pan. Turn stove to high, when oil is hot braise meat until brown (do not try to completely cook meat at this point). When finished pour meat and juice into slow cooker or electric skillet. Add onion soup, brown mushroom gravy, onions (cut into approximately 8 sections), mushrooms, and bay leaves. Bring mixture to simmer and allow to cook for one hour minimum (if in electric skillet you may need to add water to keep gravy from thickening to much). After mixture has simmered for a while taste and add pepper (with soup mix you shouldn't need salt but who knows?). About 25 minutes before you are ready serve fill stockpot 2/3rds full of water and place on stove. Add 1 tablespoon of oil (either) and 1 teaspoon of salt, then bring to boil. Add noodles and cook until done. Pour into colander and drain. Place noodles on plate and cover in stroganoff, Add sour cream to taste, garnish, and serve. Goes extremely well with French bread and a good Cabernet Sauvignon. Serves 4-6 persons.
Barbecued Venison Ribs
2 1/2 c water
3 c ketchup
1 tb white vinegar
1/4 c lemon juice
1/2 c Worcestershire sauce
1/2 c maple syrup
1/2 c brown sugar
2 md onions - diced
2 tb chili powder
1/2 ts salt
6 lb venison ribs with some loin meat attached
Freshly ground black pepper to taste
Preheat oven to 325°F. In large bowl, combine all ingredients except ribs and pepper. Blend well. Sprinkle ribs with pepper and additional salt. Place in 5 qt. roasting pan in double layer. Roast 1 hour. Pour sauce over ribs. Increase heat to 350°F and bake until ribs just begin to char on top, about 1 1/2 hours. Turn ribs over cover pan and bake about 30 minutes longer, until ribs are tender and sauce is thick. To serve, place ribs on serving platter. Pour sauce over ribs. Makes about 6 servings.
Note: If venison is a little gamey tasting, increase vinegar in sauce to 3 tbsp. Taste sauce after mixing and add additional brown sugar to taste, about 1/2 cup.
Venison Meat Loaf
2 pounds ground venison
1/4 tsp garlic powder
1 pound of bacon, fried and crushed
1 tsp dry hot mustard
1 cup bread crumbs
1 16-oz canned stewed tomatoes
1 cup chopped bell pepper
2 slightly beaten eggs
1 tsp black pepper
1 large onion chopped
Preheat oven 300 degrees. Mix all ingredients together. Shape into a loaf and place in a baking dish. Cover with foil as to prevent burning. Cook for 2 hours. After 1-1/2 hours drain off fat and cook additional 1/2 hour.
Venison Backstrap Wraparounds
Recipe courtesy of The Texas Gourmet
Ingredients :
1 loin Venison backstrap (venison backstrap may be substituted with pork tenderloin or filet mignon)
14 to 16 slices thin sliced bacon
1 large purple onion-peeled and quartered lengthwise then half the quarters lengthwise again.
6-8 large fresh jalapenos-stemmed, seeded and cut in 1/4 lengthwise
1 lb. cake pepper jack cheese- sliced into 1/8 thick by 2"x1/2"wide slices
1 box round toothpicks- remove from box and place in a bowl of water
Remove all sheath, membrane or skin from backstrap. Cut into 12-14 3/4 " thick steaks. Place each steak one at a time on a cutting board. Cover with saran wrap and lightly strike with a tenderizing mallot(shallow stippled faced down), until 1/4" thick. Be careful and try to keep from pounding holes through the meat. Spray with olive oil spray and set aside.
Separate purple onion ito 1-2 piece sections-approximately 12-14 sections.
Preparation:
Take 1 slice of tenderized backstrap in one hand.
Lay a purple onion slice in center of meat-inside up.
Place a slice of cheese on onion piece.
Lay a jalapeno quarter face down on cheese.
Carefully roll the meat around vegetables and cheese.
Wrap a slice of bacon around the wrap carefully from one end stretching the bacon slice as you wrap, around the meat until you have sealed the whole wrap. Carefully fold in and seal the ends with the moistened toothpicks.
Baste:
Basting brush
1-jar Texas Gourmet Jalapeno Kiwi Jelly
2 T olive oil
1 cup merlot or other dry red wine
2 T Black pepper
1 T sesame seeds
2 T soy sauce
1 T coarse mustard
2 cloves fresh garlic-minced
Heat basting marinade ingredients in a sauce pan until well blended. Remove from heat.
Grilling:
Grill over a mesquite charcoal, or gas fire on medium/high heat. Place the wraparounds indirectly over the heat. Baste liberally, then cook covered for 3-5 minutes per side. Continue basting when turning. When bacon is done, place the wraparounds on a platter and carefully remove all toothpicks.
Jalapeno Kiwi Glazed Ribs
Recipe courtesy of The Texas Gourmet
Makes One Rack of Ribs
Rub:
1 T garlic powder
1 T Paprika
1 T Black Pepper
2 T Brown Sugar
1/3 T Cayenne Pepper
Mix ingredients
together in a bowl.
Baste:
1 Jar TXG Jalapeno Kiwi Jelly
4 oz. Orange Juice
1 T Cooking Oil
1 T Soy Sauce
2 Cloves Fresh Garlic Minced
(Mix above Baste ingredients together in a small sauce pan and heat @ medium heat for 5-6 minutes.)
Remove from heat.
Preparation:
Spray entire surface of ribs with olive oil spray - Pam, etc.
Generously spread rub on both sides of ribs - cover & place in refrigerator.
Allow ribs to set 2-3 hours before cooking.
Place ribs on smoker or pit with indirect heating - approximately 1.5 hours @ 250 - 275 degrees. Don't turn the ribs or baste yet. I recommend 2/3 mesquite and 1/2 hickory smoking wood.
Baste the ribs liberally with the basting sauce. Wrap them in heavy duty foil, but leave a small opening at the top center.
Allow to keep cooking @ 250 - 275 degrees for another 2 - 2.5 hours - basting every 30 minutes or so.
Remove from heat and open the foil. Return ribs to pit for 20 minutes to finish them off. Allow the ribs to cool for 5 minutes before slicing.
Drizzle with remaining basting juices.
Complements of :
thesouthernoutdoorsman.com/recipes.htm
Old Crow's Deer Chili
2-2 1/2 pounds of ground venison
One big spanish onion or vidalia if available
one bunch fresh cilantro (optional)
2 cans of Rotells sliced green chili peppers and tomatoes(I like the hot variety but the mild is ok too)
2 heaping TBS of chili powder-I use ground chilie caribe powder that is put out by one of the Mexican food companies-its medium hot
2 heaping TBS of Cumin-(sometimes more)
2 cans of Kidney Beans-one dark and one light
2 cans of tomato sauce
In a cast iron pot or dutch oven of your choice brown the meat and onions together over a medium heat- I dont have any fat added to the meat when I have it ground so whatever water is in the meat cooks out-otherwise drain any fat /water off of it before proceeding.
Add chili powder and let it cook into the meat and onions for a few minutes(10-15) while stirring ocassionally-then add rotells,chopped up cilantro and the beans and tomato sauce and cumin.
Let simmer on low heat for about 2 hours if possible-the longer it cooks the better it is
Serve with a good cornbread and enjoy!!!
Optional-I dont know if you like it hot or not but sometimes I will put 5 or 6 fresh jalepenos in it to add a little different flavor and sometimes I will add a couple TBS of Masa Harina (corn flour)to the meat and onions and chilli powder-while its cooking together-it gives it a SW flavor
Arkhunter's Deer Chili
2 pounds ground deer meat
1 onion, diced
1 can stewed tomatoes
1 can tomato sauce
1 can Rotel
1/2 tablespoon cayenne pepper
2 tablespoons garlic powder
chili powder to taste
salt to taste
Add meat, onion, cayenne pepper, garlic powder, and chili powder in a pot and cook until meat is brown. Then add the tomatoes, tomato sauce, and Rotel and let simmer for at least one hour. Add salt to taste.
Texas Chili
4 lbs. meat (any kind) 1 tsp. black pepper
2 beers or 750ml zinfindel 1-3 tsps. oregano
2 Jalapeno peppers (chopped) 1 tbsp. cumin powder
2-4 tbsps. chili powder 1 tbsp. salt
4 cloves crushed garlic 1 16 oz. can tomato sauce
1 tbsp. finely chopped green onions 2 tbsps. chopped bell pepper
Mix all the meat in a large kettle. Brown the meat, stirring occasionally to mix well. Once the meat has browned, add the tomato sauce, beer or wine and all of the seasonings.
Cook over low-medium heat for 30 minutes, stirring occasionally to prevent sticking, then reduce heat to low and cover. Cook covered for 1 hour, stirring from time to time. Sample for taste, increase seasoning as desired, and cook on low for another hour, stirring occasionally.
Sample again and add additional cumin, chili pepper, oregano, Jalapenos or critters to suit your taste; turn off heat and place in the refrigerator over night. Reheat on the following day and serve. For an especially tasty presentation, serve up in bowls and sprinkle the top with chopped white onions and shredded Monterrey Jack and cheddar cheeses.
Jerky
Buck's Deer Jerky
12 tbl spoons Worcestershire sauce
12 tbl spoons Soy Sauce-(Kikoman brand is best)
1 tbl spoon Ketchup
2 tbl spoons Tony Checere Seasoning
1 tea spoon Pepper
1 tea spoon Garlic Powder
1 tea spoon Onion Salt
1 tea spoon Salt
Cayenne pepper can also be added if you like it hot.
Mix ingredients. Place 3 lbs thinly sliced deer meat in plastic bag along with seasoning mixture. Let marinate AT LEAST 12 hours and longer is even better. Place in dehydrator and dry 5 hrs at 155 degrees.
Another Jerky Recipe
1 Cup Soy Sauce
1 Cup Vinegar
1 cup water
1 onion chopped small
1 tsp Liquid Smoke
1 tbsp crushed red pepper
1 tsp Garlic powder
1 tsp Greek seasoning
1 tbsp Adobo
1 tbsp black pepper
3 lbs Venison sliced thin
Mix all ingredients in large plastic bowl. Add venison, soak overnight to 2 days. Turn
venison at least 2 times to get all meat soaked. Place in dehydrator, dry at least 4 hrs or until you get the texture you like.
Deer Jerky
5 lbs venison
1 cup brown sugar
1/4 Worchestier sauce
1/4 cup soy sauce
1/4 cup terriaki sauce
1 oz liquid smoke
1/4 cup Lousiana Hot Sauce
1 tbsp Tony Chackere's
1/2 tbsp garlic powder
1 tsp course ground red/black pepper
1 tsp course ground black pepper
1/2 cup of Busch lite beer
Chicken Fried Venison Steaks
Before placing steaks in skillet beat with a meat mallet or edge of a plate, and dust in flour. Dip in buttermilk. Dust again with flour, salt, and pepper. Fry in virgin olive oil until brown. Make gravy after steaks have been removed from pan by adding one Tablespoon flour to skillet for each Tablespoon of oil left in skillet. As flour starts to brown, add 1 cup milk for each Tablespoon of flour already added. Stir contantly until thick and creamy. Add salt and pepper to taste.
Backstrap Steaks
8 butterfly backstrap steaks
(or other tender boneless steaks)
1 package of Knorr French Onion Soup Mix
1 package of Knorr Tomato with Basil Soup Mix
1 cup of water
Place the steaks in a sheet of foil (heavy duty preferred), one steak deep. Sprinkle half of
the tomato soup mix over the steaks. Follow with all of the onion soup mix and then with the
the remaining tomato soup mix. Begin to seal the foil. Just before completely sealing, add
the water and finish sealing. Bake in a 250 degree oven until the steaks are done to your
preference.
Venison Pot Roast
Ingredients:
2-3 lbs. Venison Roast
1/2 cup Balsamic Vinegar (This is the key to eliminating the "wild" taste)
Garlic Powder (or fresh Garlic if you have it)
2 whole Onions (Scallions or even wild onions work well also)
2-4 Potatoes (skin should be left on)
2-4 Carrots (Sliced)
1 dash of Worcestershire sauce
2 teaspoons tarragon
Water
Salt (optional)
Corn Starch (optional)
Take the roast from the freezer and thaw overnight in the refrigerator. Carefully rinse roast, then soak in salt water and ice for 15-20 minutes - repeat this step at least twice. Place roast in Crock Pot or other slow cooker. Add Balsamic Vinegar, Garlic Powder, and salt to taste, Tarragon, and 1 or 2 dashes of worcestershire sauce. Cut Onions into quarters, Carrots into slices 1/4" thick (quantity depends on the number of servings required), Cut potatoes into large cubes (quantity depends on the number of servings required), add these to the pot. Add water until all ingredients are covered . Cook in on medium heat for 6-8 hours, while occasionally stirring. When done remove meat (it should fall apart) and vegetables from pot and place on serving platter. Mix 2 tablespoons of corn starch with cold water and add to gravy in pot. Bring this to a boil and allow to thicken (it may require 2 rounds of corn starch), then pour over meat and vegetables. Feeds 6-8 hungry people.
Venison Stroganoff
Ingredients
2 lbs. Venison round steak
2 Packets Lipton's Onion Soup
2 0r 3 cans Brown Mushroom Gravy
2 Whole Onions
2 Cans sliced Mushrooms
1 container Sour Cream
1 or 2 packages Wide Egg Noodles
2 Bay Leaves
Garlic Powder
Vegetable or Garlic spiced Olive Oil
Salt
Black Pepper
As per previous recipes clean and soak meat. Any cut may be used but round steak is the easiest. Cut meat into thin (1/4") strips, 3-4" long . Place 1 or 2 tablespoons of garlic spiced oil (or add dash garlic powder to vegetable oil) into frying pan. Turn stove to high, when oil is hot braise meat until brown (do not try to completely cook meat at this point). When finished pour meat and juice into slow cooker or electric skillet. Add onion soup, brown mushroom gravy, onions (cut into approximately 8 sections), mushrooms, and bay leaves. Bring mixture to simmer and allow to cook for one hour minimum (if in electric skillet you may need to add water to keep gravy from thickening to much). After mixture has simmered for a while taste and add pepper (with soup mix you shouldn't need salt but who knows?). About 25 minutes before you are ready serve fill stockpot 2/3rds full of water and place on stove. Add 1 tablespoon of oil (either) and 1 teaspoon of salt, then bring to boil. Add noodles and cook until done. Pour into colander and drain. Place noodles on plate and cover in stroganoff, Add sour cream to taste, garnish, and serve. Goes extremely well with French bread and a good Cabernet Sauvignon. Serves 4-6 persons.
Barbecued Venison Ribs
2 1/2 c water
3 c ketchup
1 tb white vinegar
1/4 c lemon juice
1/2 c Worcestershire sauce
1/2 c maple syrup
1/2 c brown sugar
2 md onions - diced
2 tb chili powder
1/2 ts salt
6 lb venison ribs with some loin meat attached
Freshly ground black pepper to taste
Preheat oven to 325°F. In large bowl, combine all ingredients except ribs and pepper. Blend well. Sprinkle ribs with pepper and additional salt. Place in 5 qt. roasting pan in double layer. Roast 1 hour. Pour sauce over ribs. Increase heat to 350°F and bake until ribs just begin to char on top, about 1 1/2 hours. Turn ribs over cover pan and bake about 30 minutes longer, until ribs are tender and sauce is thick. To serve, place ribs on serving platter. Pour sauce over ribs. Makes about 6 servings.
Note: If venison is a little gamey tasting, increase vinegar in sauce to 3 tbsp. Taste sauce after mixing and add additional brown sugar to taste, about 1/2 cup.
Venison Meat Loaf
2 pounds ground venison
1/4 tsp garlic powder
1 pound of bacon, fried and crushed
1 tsp dry hot mustard
1 cup bread crumbs
1 16-oz canned stewed tomatoes
1 cup chopped bell pepper
2 slightly beaten eggs
1 tsp black pepper
1 large onion chopped
Preheat oven 300 degrees. Mix all ingredients together. Shape into a loaf and place in a baking dish. Cover with foil as to prevent burning. Cook for 2 hours. After 1-1/2 hours drain off fat and cook additional 1/2 hour.
Venison Backstrap Wraparounds
Recipe courtesy of The Texas Gourmet
Ingredients :
1 loin Venison backstrap (venison backstrap may be substituted with pork tenderloin or filet mignon)
14 to 16 slices thin sliced bacon
1 large purple onion-peeled and quartered lengthwise then half the quarters lengthwise again.
6-8 large fresh jalapenos-stemmed, seeded and cut in 1/4 lengthwise
1 lb. cake pepper jack cheese- sliced into 1/8 thick by 2"x1/2"wide slices
1 box round toothpicks- remove from box and place in a bowl of water
Remove all sheath, membrane or skin from backstrap. Cut into 12-14 3/4 " thick steaks. Place each steak one at a time on a cutting board. Cover with saran wrap and lightly strike with a tenderizing mallot(shallow stippled faced down), until 1/4" thick. Be careful and try to keep from pounding holes through the meat. Spray with olive oil spray and set aside.
Separate purple onion ito 1-2 piece sections-approximately 12-14 sections.
Preparation:
Take 1 slice of tenderized backstrap in one hand.
Lay a purple onion slice in center of meat-inside up.
Place a slice of cheese on onion piece.
Lay a jalapeno quarter face down on cheese.
Carefully roll the meat around vegetables and cheese.
Wrap a slice of bacon around the wrap carefully from one end stretching the bacon slice as you wrap, around the meat until you have sealed the whole wrap. Carefully fold in and seal the ends with the moistened toothpicks.
Baste:
Basting brush
1-jar Texas Gourmet Jalapeno Kiwi Jelly
2 T olive oil
1 cup merlot or other dry red wine
2 T Black pepper
1 T sesame seeds
2 T soy sauce
1 T coarse mustard
2 cloves fresh garlic-minced
Heat basting marinade ingredients in a sauce pan until well blended. Remove from heat.
Grilling:
Grill over a mesquite charcoal, or gas fire on medium/high heat. Place the wraparounds indirectly over the heat. Baste liberally, then cook covered for 3-5 minutes per side. Continue basting when turning. When bacon is done, place the wraparounds on a platter and carefully remove all toothpicks.
Jalapeno Kiwi Glazed Ribs
Recipe courtesy of The Texas Gourmet
Makes One Rack of Ribs
Rub:
1 T garlic powder
1 T Paprika
1 T Black Pepper
2 T Brown Sugar
1/3 T Cayenne Pepper
Mix ingredients
together in a bowl.
Baste:
1 Jar TXG Jalapeno Kiwi Jelly
4 oz. Orange Juice
1 T Cooking Oil
1 T Soy Sauce
2 Cloves Fresh Garlic Minced
(Mix above Baste ingredients together in a small sauce pan and heat @ medium heat for 5-6 minutes.)
Remove from heat.
Preparation:
Spray entire surface of ribs with olive oil spray - Pam, etc.
Generously spread rub on both sides of ribs - cover & place in refrigerator.
Allow ribs to set 2-3 hours before cooking.
Place ribs on smoker or pit with indirect heating - approximately 1.5 hours @ 250 - 275 degrees. Don't turn the ribs or baste yet. I recommend 2/3 mesquite and 1/2 hickory smoking wood.
Baste the ribs liberally with the basting sauce. Wrap them in heavy duty foil, but leave a small opening at the top center.
Allow to keep cooking @ 250 - 275 degrees for another 2 - 2.5 hours - basting every 30 minutes or so.
Remove from heat and open the foil. Return ribs to pit for 20 minutes to finish them off. Allow the ribs to cool for 5 minutes before slicing.
Drizzle with remaining basting juices.
Complements of :
thesouthernoutdoorsman.com/recipes.htm
