bacon wrapped Venison Tenderloin

ScreenHunter_1253 Jan. 03 10.05.jpg

Ingredients:

1 whole venison tenderloin

1 package of thin sliced bacon

Barbecue rub (FFBBQ Texas Beef Rub)

Fresh Herbs chopped fine (Basil, Rosemary, Thyme)

Duck Fat cooking spray

Optional- Reduced sauce from brisket drippings.

FFBBQ Texas Beef Rub

Start with a whole tenderloin and be sure to trim off all the silver skin. Silver skin is a thin membrane of elastin, wrapping connective tissue and can make the bite tough if not removed. Season your loin with a beef barbecue rub and fresh herbs. Staring at one end wrap the loin with bacon being sure to allow the bacon to overlap. When the bacon is cooking it will reduce in size and you are looking to keep the wrapped look across the entire loin. Set your smoker to 275 and use a mild wood such as pecan or apple. Once the pit is at temp spray the tenderloin with the duck fat spray. You can find this at Walmart or Amazon. You are looking for two things an internal temp of 120-125 and for the bacon to be cooked through. The cook should take about 1 -1 ½ hours. I highly recommend using an internal thermometer to be able to monitor the cook. Through out the cook spray the loin for time to time with the duck fat spray. This will help render the bacon. Once you reach an internal temp remove from the pit and let rest at least 15 mins. We did a reduction sauce with the drippings from a brisket but any beef sauce works well with this dish. Slice and enjoy!

Smoked Chicken ravioli

Smoked Chicken Ravioli.jpg

Ingredients:

4 tablespoons unsalted butter

1 carrot, peeled and chopped

1 stalk of celery, trimmed and finely

1 small onion, finely chopped

2-3 cloves of garlic

4-5 chicken smoked chicken thighs, finely chopped

FFBBQ Texas Honey Rub to taste

1 Large package wonton wrappers

2 tablespoons unsalted butter

Fresh Parmesan cheese

Salt and pepper

Fresh Herbs

FFBBQ Texas Honey Rub

Season the chicken thighs with a coating of your favorite barbecue seasoning. Set the smoker to 275 and smoke the chicken for 2 hours or until the internal temp at least 165 but I would look for closer to 180-190. 

 

Chop the carrot, celery, garlic and onion finely (break out the slap chop and get it really fine)

In a pan add 2 tablespoons of butter and added the garlic. You are looking just to toast the garlic and bring out the flavor. Add in the remaining vegetables and cook down until softened. Once mixture has blended remove from heat and hold in a bowl. Breakdown the chicken thighs removing the skin and chopping down very fine. Combine the chicken and vegetables in the bowl and let rest for 10 mins. Break out the wonton wrappers and use a standard size spoon to scoop the mixture and place in the middle of the wonton wrapper. You need to leave enough room around the edges to give room to seal the ravioli. Once mixture is placed on the first wanton add a brushing of water all the way around the edges of the wonton wrapper. Place another wonton wrapper on top and use your fingers to seal the two wrappers together.  

 

Get a large pot of water boiling and place only 4 wontons in at a time. This will allow them to move around freely. Boil until you see them begin to float and place on a paper towel and let dry. In a large pan add 2 tablespoons of butter and fresh herbs. Let me butter brown and added the ravioli to the pan, you are looking to add a little color and flavor to them about a minute a side. Once cooked place of a plate and add fresh parmesan and fresh herbs on top and enjoy