Trad Gang
Main Boards => Recipes/Grilling/ Barbecuing/Smokers => Topic started by: LoweBow on March 04, 2011, 10:37:00 AM
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I usually make these as an appitizer and they never last long. I used back strap on these, but any cut of meat will work as the marinade makes it all tendor. This just happened to be the last pack of meat I had in the freezer.
Clean all sinew and tallon off of meat.
Slice 1/4"-3/8" thick and 2"x3" or so strips.
(http://i1019.photobucket.com/albums/af314/LoweBow/Poppers/DSCF1448.jpg?t=1299252640)
(http://i1019.photobucket.com/albums/af314/LoweBow/Poppers/DSCF1449.jpg?t=1299252640)
Place all sliced meat into a marinade dish or a 1 gal ziploc bag.
Use a Fajita seasoning. I've used a ton and prefer the Walmat brand. You just mix powder w/ water in a shaker and pour on meat in bag...shake bag to make sure all is coated and refrigerate overnight.
(http://i1019.photobucket.com/albums/af314/LoweBow/Poppers/DSCF1451.jpg?t=1299252640)
(http://i1019.photobucket.com/albums/af314/LoweBow/Poppers/DSCF1452.jpg?t=1299252640)
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Supplies you will need the next day....
Jalapeno peppers, tooth picks, 1 lb of bacon.
(http://i1019.photobucket.com/albums/af314/LoweBow/Poppers/DSCF1453.jpg?t=1299252640)
Remove ends off peppers, slice in half, and remove all seeds. (unless you like stuff really hot and overpowered by jalapeno taste!)
(http://i1019.photobucket.com/albums/af314/LoweBow/Poppers/DSCF1454.jpg?t=1299252640)
(http://i1019.photobucket.com/albums/af314/LoweBow/Poppers/DSCF1455.jpg?t=1299252640)
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Chunk up your now seedless jalapenos and take 1/2 of your backon and cut into 1/3's..
(http://i1019.photobucket.com/albums/af314/LoweBow/Poppers/DSCF1457.jpg?t=1299252640)
Placing a spear of pepper into a sclice of meat...lay on slice of bacon....roll and insert toothpick.
(http://i1019.photobucket.com/albums/af314/LoweBow/Poppers/DSCF1458.jpg?t=1299253134)
(http://i1019.photobucket.com/albums/af314/LoweBow/Poppers/DSCF1459.jpg?t=1299253134)
(http://i1019.photobucket.com/albums/af314/LoweBow/Poppers/DSCF1461.jpg?t=1299253134)
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Repeat....Repeat....Repeat!!
(http://i1019.photobucket.com/albums/af314/LoweBow/Poppers/DSCF1462.jpg?t=1299253134)
(http://i1019.photobucket.com/albums/af314/LoweBow/Poppers/DSCF1463.jpg?t=1299253134)
(http://i1019.photobucket.com/albums/af314/LoweBow/Poppers/DSCF1464.jpg?t=1299253134)
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Throw on preheated grill.
Medium heat.
(http://i1019.photobucket.com/albums/af314/LoweBow/Poppers/DSCF1465.jpg?t=1299253134)
Check when almost done w/ 1st refreshment.
(http://i1019.photobucket.com/albums/af314/LoweBow/Poppers/DSCF1466.jpg?t=1299253134)
Check again when almost finished w/ 2nd refreshment.
(http://i1019.photobucket.com/albums/af314/LoweBow/Poppers/DSCF1467.jpg?t=1299253517)
You have to cook these until the bacon starts to crisp, which takes alot longer then you would ever cook venison any other time. I usually take on off and eat it....the meat will be done, but sometimes the pepper will still be crispy.
You know they are really done when the pepper become soft...you will think you've overcooked everything, but it will be nice, firm, and still tender because of the bacon keeping the meat from drying out..
(http://i1019.photobucket.com/albums/af314/LoweBow/Poppers/DSCF1468.jpg?t=1299253517)
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Enjoy!
(http://i1019.photobucket.com/albums/af314/LoweBow/Poppers/DSCF1471.jpg?t=1299253517)
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OH, my! They look fantastic. :thumbsup: Thanks for sharing the recipe and the pics. I will definitly give these a try. Maybe this week-end?
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Thanks Mike. I usually make mine with low sodium dales marinated for about 30 min and then grill. But they come out salty. Duh!!! Gonna definitely try these. Many thanks!!!!
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I follow a similar recipe but I add a little piece of cream cheese to it as well. You can make a chipotle dipping sauce that goes pretty well also.
Man I'm hungry now looking at those pictures.
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Any of you guys that make them similar have any tricks to cooking the peppers faster? I was thinkin of trying to sautee the pepper down a little..let them cool..then wrap them to try to reduce the cooking time.
?????
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She didn't make these, but my mom used to microwave peppers for a very short time, before putting them on a pizza so they would be already cooked some. You might try that.
CKR
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I sautee my peppers and onions before I put them in a chili or stew so I don't know why it wouldn't work for that Mike.
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Mike,
Looks "delish". What's your guesstimate on total cook time? I have to confess I tend to polish off two beers a lot quicker than most folks! Not a big fan of hot peppers, but I'll bet substituting a slice of bell pepper and onion would work also. Another marinade for backstrap kabobs is 1/2 pack of Good Seasons dry Italian dressing mix stirred with a half stick of melted butter. Now I'm hungry.
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Mike real nice. I bet if you pureed those peppers into a paste and folded in some blue cheese and then spread it on the loins before rolling and wrapping with the bacon you could kick it up another notch. tm
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Hey olddogrib - I'm not a real big fan of real hot peppers, either. But I found that when you cook them until they are good and soft that they tend to be a milder. Enough for me to tolerate them, anyway. I tried some similar recipes with hot peppers and the peppers were still crunchy and they were hotter than heck. We cooked them more and it tamed them down nicely. I have to try this recipe!
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Mike, just buy the canned slivered Jalapenos there already tender from the canning process. Then you can cook them just until Your bacon is crisp and Your deer steak stays a little rarer.
Also try this same recipe with a terriaki marinade or a little soy and garlic. Don't forget the Cachere's.
You can also use tougher cuts of steak just run them through your tenderizer first.
Also good with a little Jack Daniels and peach jam mixed together for a quick dipping sauce.
Pardon Me while I go search My freezer for some deer steak.
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Bammmmm!!!!! Looks great :)
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Look incredible!!! You know, you could eat those until you were sick.
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I don't much care for the canned jalapenos.
I suggest you put all your peppers on the grill to roast until they get some brown spots all over. Pull them off and quickly put them in a plastic shopping bag, give it a spin to twist it shut, wrap the extra around the contents and set aside for about 10 minutes. The peppers will continue to cook for a little while and should come out soft. Then clean the peppers like you normally would and cut into pieces.
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I tried this only i used green peppers because I am not a fan of spicy/hot things. They were great! Thanks for the recipe.
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I love jalapenos but for those of you who don't, Anaheim peppers make a great substitute that is not so hot...
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Dang..those look great. Im gonna have to give that one a try!!
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Man, those look good!
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I will definately be giving this one a try.
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Gonna definitely try this one. Thanks for the recipe and for the really great photos. Very well done.
Chuck
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Heck yes Bro! those look good :thumbsup:
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Yeah they look awesome, to bad I'm out of venison.
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Put the pepper pieces in a bowl with a damp paper towel, and microwave for about 15 sec, check for tenderness, do it again until it is nearly done, then proceed as per receipe.
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I did these over the weekend and used a mixture of onions, bell and jalapeños peppers. I am thinking some crushed garlic rolled with the meat might work to. I like the veggies on the crisper side so I didn't precook them. I thought it worked well with all.
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Tried these this weekend with Serrano peppers for less heat. They were a big hit!
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These sound great! I try and give them a try this weekend. Has anybody ever put cream cheese in the pepper, then the venison, then bacon? Sounds good to me, let you know if any of you get to it before I do.
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I do something similar to this minus the peppers and I use Lowry's Steak and Chop for the marinade.
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I made some in turkey camp a couple months ago, they were awesome, and using the beverage for a timer made absolute perfect sense to me!!
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Great recipe, thanks
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I need to check this section out more ---THIS SOUNDS GREAT ....
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These are my favorite appetizers and they always make those "non game eaters" ask for more. I use red bell pepper and onion instead of jalapino. For my marinade I use red plum jam...bold n spicy A1...garlic...lime juice...and a little Crown Royal to thin it out. I wrap up the apps and marinate everything for about an hour. Cook them just long enough to get the bacon done...they won't last long
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Man, those look great. They will be at the top of my list when I tag my first deer this year.