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Bacon Wrapped Venison Tenderloins on the Yoder

“Take one look at these pics, and you can literally TASTE these phenomenally amazingly delicious Bacon Wrapped Venison Tenderloins on the Yoder! All Hail the Swine! Cattleman’s Cowboy Coffee Rub was a perfect complement to the amazing sweet flavor of the juicy thick cut bacon and the tender fresh venison, and didn’t overpower. Definitely a TOP Method of cooking venison tenderloins, since I was a kid! VERY FAST & EASY! Perfect for Weeknight Cooks!”

-Guy Fitzgerald


Recipe from @fitzgeraldwayoflife on Instagram
https://www.instagram.com/fitzgeraldwayoflife/

INGREDIENTS

  • Two Venison Tenderloins. Note: Tenderloins are located on the inside of the cavity. Loins (aka: backstraps) are a different, and also deliciously tender, part of the deer.
  • Cattleman’s Grill Original Cowboy Coffee Steak Seasoning (a top 3 fav of mine for venison grilling/smoking).
  • Kosher Salt.
  • 4-8 Slices of thick cut bacon (we used a Hickory Bacon here).
  • Spray EVOO used as a binder for the rub.
  • Hickory wood pellets.

INSTRUCTIONS

Directions for Cook:

  • Fill hopper with hickory wood pellets and pre-heat Yoder YS640s to 300ºF and prepare for indirect cooking – toward the chimney side on the lower grate.
  • Cut venison tenderloins into 4-5” pieces and “lightly” sprinkle all sides with Koser Salt.
  • Wrap each tenderloin piece in bacon. Will take one to two pieces of bacon, per tenderloin piece. Use a toothpick to hold bacon on initially, and remove later, once cooked.
  • Once wrapped, spray the whole wrapped situation with EVOO as a binder, and then sprinkle each bacon wrapped tenderloin with the Cattleman’s Coffee Rub. Note: We cooked a couple without the rub in the same cook, as you can see pictured, for family who, let’s just say, did not fancy the coarse pepper on their meat – no biggie. We aim to please all, when we cook!
  • Add the pieces of wrapped and seasoned goodness, toward the chimney side of the pre-heated Yoder Pellet Smoker and close the lid. Let that hickory pellet smoke roll, until the internal temp of the tenderloins hits approx. 120-125ºF (did not take long), then pull those bad boys off, and let them rest on the table for 5-10 mins.
  • Slice as desired and DIVE the heck IN!!! These won’t last long at all, and will be a BIG HIT with the whole family!

Final Thoughts: These two pieces of venison (tenderloins) are the hunters prime muscle meat to enjoy, along with backstraps (we rank heart and liver at the top too) and with the addition of the juicy, flavorful, amazingness of the BACON pork fat infused with the COFFEE & PEPPER of the Cattleman’s Coffee Rub, WHEW – this cook was INSANE!! These ROCKED BIG TIME!! HIGHLY RECOMMENDED for optimal PALATE explosion!!

308 Views | 0 Comments

Bacon Wrapped Venison Tenderloins on the Yoder

“Take one look at these pics, and you can literally TASTE these phenomenally amazingly delicious Bacon Wrapped Venison Tenderloins on the Yoder! All Hail the Swine! Cattleman’s Cowboy Coffee Rub was a perfect complement to the amazing sweet flavor of the juicy thick cut bacon and the tender fresh venison, and didn’t overpower. Definitely a TOP Method of cooking venison tenderloins, since I was a kid! VERY FAST & EASY! Perfect for Weeknight Cooks!”

-Guy Fitzgerald


Recipe from @fitzgeraldwayoflife on Instagram
https://www.instagram.com/fitzgeraldwayoflife/

INGREDIENTS

  • Two Venison Tenderloins. Note: Tenderloins are located on the inside of the cavity. Loins (aka: backstraps) are a different, and also deliciously tender, part of the deer.
  • Cattleman’s Grill Original Cowboy Coffee Steak Seasoning (a top 3 fav of mine for venison grilling/smoking).
  • Kosher Salt.
  • 4-8 Slices of thick cut bacon (we used a Hickory Bacon here).
  • Spray EVOO used as a binder for the rub.
  • Hickory wood pellets.

INSTRUCTIONS

Directions for Cook:

  • Fill hopper with hickory wood pellets and pre-heat Yoder YS640s to 300ºF and prepare for indirect cooking – toward the chimney side on the lower grate.
  • Cut venison tenderloins into 4-5” pieces and “lightly” sprinkle all sides with Koser Salt.
  • Wrap each tenderloin piece in bacon. Will take one to two pieces of bacon, per tenderloin piece. Use a toothpick to hold bacon on initially, and remove later, once cooked.
  • Once wrapped, spray the whole wrapped situation with EVOO as a binder, and then sprinkle each bacon wrapped tenderloin with the Cattleman’s Coffee Rub. Note: We cooked a couple without the rub in the same cook, as you can see pictured, for family who, let’s just say, did not fancy the coarse pepper on their meat – no biggie. We aim to please all, when we cook!
  • Add the pieces of wrapped and seasoned goodness, toward the chimney side of the pre-heated Yoder Pellet Smoker and close the lid. Let that hickory pellet smoke roll, until the internal temp of the tenderloins hits approx. 120-125ºF (did not take long), then pull those bad boys off, and let them rest on the table for 5-10 mins.
  • Slice as desired and DIVE the heck IN!!! These won’t last long at all, and will be a BIG HIT with the whole family!

Final Thoughts: These two pieces of venison (tenderloins) are the hunters prime muscle meat to enjoy, along with backstraps (we rank heart and liver at the top too) and with the addition of the juicy, flavorful, amazingness of the BACON pork fat infused with the COFFEE & PEPPER of the Cattleman’s Coffee Rub, WHEW – this cook was INSANE!! These ROCKED BIG TIME!! HIGHLY RECOMMENDED for optimal PALATE explosion!!

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