-1 to 1/2 backstraps

-Stubbs beef marinade (or your own, for mine it would be a mix of worchestersire sauce, vinegar, ketchup, spices)

-Garlic Powder

-Onion Powder

-Meat tenderizer

Lay the back strap out on the cutting board, trim all silver skin off, you want NONE on it at all.  The goal is to have a nice, big slab of red meat!  Once trimmed, cut the backstrap in half so you are looking at two 1/2 size backstraps.  Now cut them in half the opposite way but only 3/4 of the way.  They should look like big butterfly steaks now.  Now, take your tenderizer and pound them to about half of the thickness.Do this for all sections.

Now put meat tenderizer on each steask, both sides and put them in a gallon size ziploc.  Add garlic powder, onion powder, and stubbs and shake up good.  Place in fridge, turning once, for at least two hours.

Now its time to cook, preheat your grill and get it piping hot, 500+.  Once it is to at least 500, turn down to medium heat and put the steaks on.  They will only have to cook about 6 minute per side, venison cooks very fast and if it is overcooked will dry out.  Medium rare to medium at most is perfect.  Now pull them off and enjoy with your veggie of choice and some homemade mash taters!

Happy Hunting ad Happy Cooking!

-1 to 1/2 backstraps

-Stubbs beef marinade (or your own, for mine it would be a mix of worchestersire sauce, vinegar, ketchup, spices)

-Garlic Powder

-Onion Powder

-Meat tenderizer

Lay the back strap out on the cutting board, trim all silver skin off, you want NONE on it at all.  The goal is to have a nice, big slab of red meat!  Once trimmed, cut the backstrap in half so you are looking at two 1/2 size backstraps.  Now cut them in half the opposite way but only 3/4 of the way.  They should look like big butterfly steaks now.  Now, take your tenderizer and pound them to about half of the thickness.Do this for all sections.

Ready For Marinating

Now put meat tenderizer on each steask, both sides and put them in a gallon size ziploc.  Add garlic powder, onion powder, and stubbs and shake up good.  Place in fridge, turning once, for at least two hours.

Now its time to cook, preheat your grill and get it piping hot, 500+.  Once it is to at least 500, turn down to medium heat and put the steaks on.  They will only have to cook about 6 minute per side, venison cooks very fast and if it is overcooked will dry out.  Medium rare to medium at most is perfect.  Now pull them off and enjoy with your veggie of choice and some homemade mash taters!

Happy Hunting ad Happy Cooking!

3-4 – lb Roast
1 can cola
1/2 cup brown sugar
2 beef bouillon cubes
salt
pepper
garlic powder
Onion powder

Put roast in crockpot. Add Cola and all ingredients except BBQ sauce. Add just enough water to cover the roast. Cover and cook on low for 8-10 hours. When done, drain liquid and shred meat, mix with BBQ sauce, add a slice of cheese and a bun and ENJOY!

Happy Hunting and Happy Cooking!

Lets start out with some Baby Back Ribs, this recipe is going to be very broad as it will have to do with your personal preference however the method is the important part!

-1-2 Racks Baby Back ribs
-Seasoning
-Olive Oil
-Your favorite BBQ, I personally am a huge fan of Sweet baby Ray’s

Again I know this is vague but the method is what is important.
Preheat oven to 175. Rub both sides of ribs with olive oil and season to your taste. I go heavy on my seasoning mixture this time. Place in oven for two hours, remove and add a little more seasoning, place in oven for another hour at least, pull and slather some BBQ sauce on. Place in the oven for ANOTHER hour.

That’s right, so far we have had them in the oven at 175 for 4 hours, this is a MINIMUM! After they have been in for 4 hours, fire up the grill. Pre-heat the grill to 500 degrees to burn everything off and then slowly let it cool down. You do not want your grill too hot, 300 is plenty if not too much. The point of the grill is for flavor and to really “burn” the BBQ sauce to the ribs. The grill part is a part that you will really have to know what you are looking at. There is a fine line between burnt and the BBQ being “stuck” good. Cook for a few minutes flip, slather BBQ sauce, cook flip, etc. until they are ready to rock. Now enjoy with your favorite beverage of choice.

The ribs go great with Grilled Corn on the Cob

8-10 ears of sweet corn WITH the husks
Cooler full of water
Butter, salt, and pepper

Let all corn soak in water for AT LEAST 30 minutes if not longer. You want them fully submerged and soaked good so they do not catch fire. Pre heat the grill, shake of water and place ears on the grill. Turn frequently and cook until all sides are chard (about 15 minutes). Let cool for a few minutes peel off the husks, enjoy with butter, salt, and pepper!

I hope you all have a GREAT Memorial Day Weekend, Happy Cooking!

2 pounds lean ground venison or beef
½ cup crushed potato chip (we used lays)
½ cup finely diced red onion (about 1/2 med onion)
1 packet Hidden Valley® The Original Ranch® Salad Dressing & Seasoning Mix
1½ tablespoons chopped fresh parsley
1 tablespoon oil

Topping:

1/3 cup finely diced red bell pepper
¼ cup sour cream
1-1/2 tablespoons jalapeno jelly

Heat oil in a medium saucepan until hot. Add the diced onions and cook over medium heat until translucent, about 3-5 minutes. Let cool. Meanwhile, in a large bowl, combine ground beef, seasoning mix, parsley, and potato chip crumbs. Add cooked onions and mix well. Form into 6 patties.

For topping, mix together jalapeno jelly, sour cream, and diced red pepper. Refrigerate until ready to use.

Grill patties 4-6 minutes per side or until meat is no longer pink in the center. Top with about 2 tablespoons of topping.

Happy Hunting & Happy Cooking!

1 lb. Crappie Filets cut into 1/4 or 3/8′ cubes
5-6 limes or lemons (or combination of both) (Enough to cover the fish)
2 cups diced fresh tomatoes
1 green pepper, sweet. chopped
4 tablespoons chopped parsley or cilantro
1 tablespoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
2 jalapeno peppers chopped (or more to suit your heat tolerance)
1 heavy shake of chili powder
2 tablespoons white vinegar
1 medium onion, finely chopped
2 tablespoons cilantro, chopped
2-3 dashes pf tabasco sauce (or more if you like it hot)

Prepare all ingredients and mix them (except the second batch of cilantro) in a bowl Cover them with the citrus juice and the vinegar and stir them into the mess.
Cover the bowl and refrigerate for 1 hour.
Take it out and stir it. The fish should be white all the way through and therefore cooked. Taste it and add more heat as you prefer.
Sprinkle the cilantro on top just before serving

Serve with chips or crackers as an appetizer or on a leaf of lettuce for a salad.
You can use almost any kind of fish except the real oily kinds. You can add shrimp or scallops as you like, but steam them first and cool them, then add just before serving. (It they are added with the original marinade, they will be tough.)

Enjoy! Happy Fishing & Happy Cooking!

Anyhow, we are going to use the KISS (keep it simple stupid) method for this one because well it is just that good!

-1-2 Turkey Breasts (or 4-5 chicken breasts) cut into shish ka bob cubes
-2 Bottle Italian or Zesty Italian Dressing
-2 Large Sweet Onions sliced
-16-24 Ounces of Whole Baby Bella Mushrooms sliced in half (I use 24 because we love mushrooms)
-Shish Ka Bob Skewers

Marinate Turkey in one bag with a bottle of Italian dressing and mushrooms and onions in another bag with the second bottle. Marinate for 24 hours. Put either just turkey on the skewers and vegetables in a grill basket or turkey onions and mushrooms.

Grill until turkey in done (165 degrees) and vegetables are tender. Enjoy! This one is really good with some fresh grilled trout as well but we will save that recipe for another day!

Happy Cooking & Happy Hunting!

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