Bacon-Wrapped Venison Tenderloin Medallions... It's Fall !!!

Venison Tenderloin Medallions:
Prep:  1/4 cup of EVOO & White Wine Vinegar in a zip-loc bag with the medallions for overnight in the refrigerator.

Dry Rub:
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried sage
1/2 tsp smoked paprika
1 tsp white pepper
1 tsp ground sea salt
1/2 Tbsp fresh chopped rosemary
Let the tenderloin sit at room temp for 2 hours, with dry rub applied, before grilling.

Bacon:
I pre-cook the bacon in the microwave for a few minutes before I wrap and grill the venison.  I cook the bacon a little more than half way done, however long that is in your microwave.  Afterwards, I use two pieces per medallion and pin with a toothpick.

....a lil "sip" whilst grilling!  Cheers...

Whole Beef Fillet

Whole Beef Fillet (~ 6 lbs) purchased from Tag'z 5Star Meats, Murfreesboro, Tn.

Prep process:  

Whole tenderloin was trimmed @ the butcher (Tag'z).  The trimmings become about 1 lb of ground beef.  

Dry Rub:

Apply a generous coat of EVOO to the fillet before applying the dry rub mixture.  The dry rub mixture consists of the following ingredients:

1 Tbsp fine ground kosher or sea salt

1 1/2 tsp onion powder

1 1/2 tsp garlic powder

1 1/2 tsp fine ground black pepper

1 tsp cayenne pepper

1/2 tsp ground cumin

1/2 tsp ground nutmeg

1/2 Tbsp fresh, finely chopped, rosemary (optional)

Mix all ingredients thoroughly.  Apply the dry rub evenly over the tenderloin.  I let the tenderloin sit for about 2 hours, at room temp, before I wrap it in saran wrap & aluminum foil for overnight in the refrigerator.  Leave the fillet in the fridge for 24 hours (or a minimum of 8 hours) before cooking.

Cooking process:

Remove the tenderloin from the refrigerator 2 hours before you cook it.  Let it sit at room temp during that time so the fillet can come back to room temp.  I cook mine in a 9x13 pan with a wire grate in the bottom.  Don't put the fillet directly on the pan, it will stick...

Heat the oven to 450 degrees.  Place the fillet in the oven and cook for 20 minutes @ 450 degrees.  This gives the fillet a nice sear on the outside.  After that time expires, reduce the oven heat to 325 degrees.  Using an instant read thermometer (or other), cook the fillet to 130 degrees, internal temp, for a nice med-rare.  After you remove the fillet from the oven, place a piece of aluminum foil over the fillet (tent) and let it rest for at least 10 minutes.  It will continue to cook a little so if you prefer your fillet Rare+, cook the fillet to 125 degrees internal temp instead of 130.  After the resting period, slice the fillet as thin or thick as you prefer.

bon appetit...

Horseradish Sauce:

1/2 cup sour cream

2 tsp spicy brown mustard

4 tsp prepared horseradish

Mix these three ingredients thoroughly and refrigerate for 1 hour.

Apple-wood Smoked Boston Butt

Prep process: 8 lb Bone-In Boston Butt

I started the prep process by spraying the Butt with a mixture of Apple Cider Vinegar & Black Label Jack Daniels (1/2 cup of each in my spray bottle).  I keep it wet for 60-90 minutes, spraying frequently.

The Dry Rub Mixture:
I like to try different dry rubs and this rub was different from all my previous.  Mix all the ingredients, below, in a mixing bowl.  You can put a light coat of Yellow Mustard all over the Butt to help hold the dry rub or not, your choice.  Apply the dry rub all over the Butt.

2 Tbsp Coarse Black Pepper
2 Tbsp Kosher Salt
1 Tbsp Onion Powder
1 Tbsp Garlic Powder
1 Tbsp Cumin
1 Tbsp Smoked Paprika
2 tsp Chipolte Chile Pepper
1 tsp Cayenne Pepper (2 if you prefer a little more bite)

After the dry rub has been applied, I let the Butt sit at room temp for a couple hours.  After that time, I wrap it with Saran Wrap and then Aluminum Foil and place in refrigerator overnight.

Next, I remove the Butt from the fridge and let it sit at room temp for at least 2 hours before I put it on the smoker.  You don't want the meat to be cold when it goes on the cooker.  The final piece of the dry rub is now layering on 1 Cup of brown sugar (light or dark) all over the Butt just before you place it on/in the smoker.

I cooked this piece for 9 hours over indirect heat and kept my smoker at 250 degrees (225 - 275 will be fine).  I used a few large pieces of Applewood during the cooking process as it give pork a nice flavor.  Lastly, I continue to use my Apple Cider Vinegar & Jack Daniels spray, about every 90 mins, to keep the Butt moist.  I cooked this Butt to 180 - 185 degrees internal temp and it pulled apart, with a fork, very nicely.  I do let the meat rest for 30 minutes before I pull it apart.  It was so good that most people didn't want BBQ sauce on theirs, your call.

Cheers and bon appétit...

Tapas & Grilled Rack of Lamb

Tapas:
Clothbound Cabot & Robiola Due Latte cheeses w/ Peach Chutney & Honeycomb

Wine:  Prosecco & J Vineyards Pinot Noir

Prosciutto wrapped Asparagus with Blood-Orange Balsamic

Asparagus with Grapefruit & Creme Fraiche

Grilled Rack of, New Zealand, Lamb
Pick-up your Lamb @ Whole Foods, Franklin, TN

Marinade - garlic infused EVOO, chopped, fresh, rosemary, fresh roasted garlic, shaved sea salt & cracked black pepper.  24 hrs in a zip-loc bag.

Grilled lamb to 135 degrees internal for a very nice med-rare.

Grilled pears for salad with Strawberry-Basil Vinaigrette.

Wine:  ST.Francis Reserve Cabernet

Cast Iron Skillet Apple Pie

Venge Pinot & Grilled Heart of Romaine with Flat Iron Steak and Homemade Blue Cheese Dressing

unWine'd with a pour...


This Pinot has nice bright red fruit, cherry - raspberry, on the nose with a hint of dark fruit on the mid-palate, maybe even a hint of vanilla - to me.  I like the mild tannins, complexity and the lingering finish of this Pinot.  Great job Venge.  Cheers to all at Venge and bon appetit...


Seasoning the Flat Iron Steak:
Put a light coat of EVOO all over the steak.  Add a couple pinches of Kosher Salt to each side as well as some Cracked Black Pepper.  Next, finely chop 1/2 Tbsp of fresh Rosemary and sprinkle over both sides of the steak.  Lastly, I add a pinch of Smoked Paprika & Ground Cumin to each side.  Now, let that sit a room temp for about one hour prior to grilling.

Grilling the Flat Iron Steak:
I use high heat, 450-500 grill temp which is about 400 - 425 grill surface temp, in my grill.  I brush some EVOO on the grill grates and then place the steak on the grill.  I like my steak Rare+ to Med-Rare so I grill this cut for 4 minutes on each side.  Afterwards, I'll let it sit for about 5 - 7 minutes before I slice the steak, thinly.  Don't over cook this cut of beef.

'07 PlumpJack Cabernet & Dry Aged Rib-eyes

Dry Aged Rib-eyes:  I've been planning to grill these for some time but they're not easily found, where I live anyway, and I thought I might have to buy a whole rib-eye, enough for several steaks.  So, I finally found Dry Aged beef at Whole Foods in Franklin, TN (I-65 & McEwen) where I could purchase individual steaks.  These steaks are about 1 1/2" thick and 1.25 lbs total.  They're a little pricy but definitely worth it.
Get your Dry Aged Rib-eyes @ Whole Foods, Franklin, TN.

So what exactly does Dry Aged mean?
(Source-Internet)  Dry-aged beef is beef that has been hung to dry for several weeks. After the animal is slaughtered and cleaned, either an entire half will be hung, or prime cuts (large distinct sections) will be placed in a cooler, also known as a "hot box". This process involves considerable expense, as the beef must be stored near freezing temperatures. Also, only the higher grades of meat can be dry aged, as the process requires meat with a large, evenly distributed fat content. For these reasons one seldom sees dry-aged beef outside of steak restaurants and upscale butcher shops. The key effect of dry aging is the concentration and saturation of the natural flavor.

The process changes beef by two means. First, moisture is evaporated from the muscle. This creates a greater concentration of beef flavor and taste. Second, the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.

Dry aging of beef is rare in super-markets in the United States today, due to the significant loss of weight in the aging process. It is found in steakhouses and certain restaurants.

The process of dry-aging usually also promotes growth of certain fungal (mold) species on the external surface of the meat. This doesn't cause spoilage, but actually forms an external "crust" on the meat's surface, which is trimmed off when the meat is prepared for cooking. These fungal species complement the natural enzymes in the beef by helping to tenderize and increase the flavor of the meat. The genus Thamnidia, in particular, is known to produce collagenolytic enzymes which greatly contribute to the tenderness and flavor of dry-aged meat.

Preparation & cooking:

I wanted to experience the flavor of this aging process so I didn't do anything but add a few pinches of shaved sea salt and black pepper to both sides.  I let that sit for about 30 - 45 minutes before placing them on the grill.  The flavor of these rib-eyes are beyond anything you'll get at a butcher, Publix or other.  The flavor and marbling made for a fabulous tasting steak.

I cooked these to an internal temp of 130 - 135 (a nice med-rare), removed from the grill and tented them with aluminum foil in the house for another 5 - 7 minutes to rest. If you prefer your steak medium, cook it to 140 - 145 internal temp. If you want it "ruined," cook it beyond 145... :-)

Now, more importantly, the vino.

'07 PlumpJack Cabernet

unWine'd with a pour...

PlumpJack - enough said!!! A close friend of mine got this for me in Oct 2010 @ the winery. I saved it for a special meal and it didn't disappoint with the Dry Aged Rib-eyes. This wine has dark fruit on the nose, great complexity and balance, maybe some cocoa on the mid-palate leading to an ethereal finish. Pick up a bottle for your next special occasion. 

Cheers to all at PlumpJack...

Cedar Wrapped Salmon Fillets

Salmon prep: 
Light coat of EVOO on the fish. I mixed 1 Tbsp of Honey, 1 Tbsp of Spicy Mustard and the juice of a half a lemon. Mix thoroughly and brush on the fillets.

Two lemon slices and a little parsley and dill. Wrap the cedar and tie...

Ready for the grill...

Cooking quite nicely, but more importantly it'll pair nicely with the '09 Meiomi Pinot Noir, a Magnum if you please.......  Cheers.