First Picture Post - We call it Wolf Meat

SwampBadger

Becuase everyone usually "wolfs" it down at the deer camp. But we're not at camp, and out of venison, so it's sirloin instead. Kind of like a chicken bomb, but we were doing this long before I ever knew what a chicken bomb was. Start with cubed Meat:



Add a pat of cream cheese, a jalapeno slice, and wrap in bacon:



New Glarus Road Slush while you work:



On the grill at 400 raised direct with something remotely healthy (so THAT's why you need an adjustable rig. The real-estate gets tight with both meat and vegetables), and a little hickory smoke:



A little over done, but hard to estimate with the first wolf meat I've done on an Egg:



Plated with the obligatory fork (will someone explain to this noob why the fork is mandatory?), and an O'so "Night Train" Oatmeal Porter to cut the bacon fat:



First pic post, hope it worked. Watching "A Good Year" with my beautiful wife for a pre-Valentine's evening. Bon Appetit!

Sea2Ski

That looks yummy! I would eat that!

bill37

what are you using as a skewer

SwampBadger

Just use cheap, thinly sliced bacon. It's super stretchy and sticky, and no skewer is needed. The expensive, thick sliced stuff is hard to wrap and manage, and lets the cheese leak out everywhere, and needs toothpicks. (I like really good bacon, and learned the hard way.) No skewers necessary. Prep and place on the grill with the end of the bacon down, the gravity holds it in place. By the time the balls are ready to turn, the bacon is set.

SmokeyPitt

Man those look good!  Very creative.  I would love to try those with venison but the sirloin looks great as well.  

It seems like it might be hard to get the bacon crispy without getting the meat fairly well done.  Looking at the pics though I don't think I would mind the meat being a little on the medium + side.  

SwampBadger

The bacon doesn't get crispy. It probably would if it were a lot lower to the coals, or a lot higher temp, or both. Kind of a "reverse sear" action might do it. My son won't eat anything less than burnt bacon, and he refuses to eat these. His steak is in the middle, which i omitted earlier.

UrbanForestTurnings

Great job and post. Might give that a try with my road kill back straps

SwampBadger

I like stuffing those little back straps with crawfish-crabmeat-celery-onion-pepper-breadcrumb stuffing, then sliced on the bias and smothered in a marchand du vin. Wicked good.

DMW

Those look great. I have a feeling I'll be cubing up all kinds of meat and wrapping in bacon with cheese and jalapeno now...

NPHuskerFL

Genius! Plate me up Holmes that's just good eats right there. Nice work and pics.

NPHuskerFL

Now let's talk about that brew. Local? Where can we get it to try it out? Tastes like?

SwampBadger

Unfortunately, New Glarus (the Road Slush Oatmeal Stout) does not sell outside of Wisconsin. I think O'so might, but certainly not that far down south. I spent close to 30 years in Central and West Florida, and not much there comes close to the brew here in Wisconsin. I've had a decent micro from Cigar City, but the local brews here are amazing.

Taste: Both New Glarus and O'so are rich, dark, smooth oatmeals. O'so has a little bit more hop, and a little more dimension, while New Glarus has a little more of a coffee note. I used to homebrew, but gave up once I moved to Wisconsin. I can buy better stuff in the local Village market than I could ever make.

NPHuskerFL

@SwampBadger there are a few breweries here locally that have some phenomenal product. I service one of said breweries. That being said I enjoy beer and appreciate the craft that these folks have that make it. It's definitely an art. Some of my favorites were in Germany and Gibraltar.

SwampBadger

NPHuskerFL said:

there are a few breweries here locally that have some phenomenal product. I service one of said breweries.

LOVE it!