09-19-2007, 11:16 PM #1
Allright a recipe board!
First take 2 back-straps
Soak over night in 8 parts water 2 parts viniger
Cut into strips the size of your pinkey finger
Take 2 lbs bacon,hardwood smoked
Cut both packs of bacon in half
Roll up 1/2 piece of bacon around each strip of loin
Tooth pick threw it and place all after compleating in a tupperwear bowl
put in zesty italian dressing seal an refigerate overnight.
Next day fire up your grill!
grill on low around 300-350 no higher let bacon cook good around loin!
You can mix it up like a skewer with pinnapple green peppers onion or what ever you like just have a bunch of people around ta eat them.
Feeds atleast 10 people!
Heres some pic's at home grillin and at the R-100 in Greencastle!
Last pic! Me cookin and SMOKES could'nt leavem alone!
And every year at the 3Dshoots reunion if im there,Il be Grillin them Tip's
Arrows..beman ICS hunter
SURE-LOCK sights..Extreme scopes..TT rest
Wheely Custom Quivers & Poston Stab's..Made in The U.S.A
09-19-2007, 11:24 PM #2
nobody could leave them alone.....I cut things up and split them down!
09-20-2007, 09:30 AM #3
- Join Date
- Jul 2007
- Pittsburgh, PA
I wish My son and I would have taken you guys up on the offer to join you for supper. I know we wont say no next year.IT'S NOT ABOUT THE KILLIN, IT'S ABOUT THE GRILLIN
09-24-2007, 11:04 PM #4
That's some good looking eating right there.
Another reason to be PO'd to did make it to that shoot.
And, Rinehart never refunded my money...
Looks like it took Smokes breath away...
09-25-2007, 05:32 PM #5
I Must Try ThisFBSA MEMBER
counting down till next season!
09-28-2007, 08:35 PM #6
06-17-2012, 08:47 PM #7
hows it going i am a newbie. any of you guys or gals ever put backon ends in your burger when you gring it. my daughter loves it.
06-17-2012, 09:02 PM #8
to the site, duane
no, I've never tried that, but I bet its good