GRILLS GONE WILD!!
Tim Lawhorn came up from Florida to join the Sites in Tennessee to film these cooking spots with Amanda and to enjoy a few days of Tennessee Turkey Hunting with Jimmy Sites. The results that came off of the grill this day using Lawhorn’s Signature Seasonings were a culinary work of art for sure!
Well this last day of shooting had me very excited about finally getting out on Jimmy’s grill. Amanda had so much great fresh stuff to cook, I decided to grill a smorgasbord of some of our favorites since summer is was just around the corner.
VENISON KEBOBS
To start with, you need to make some FRESH garlic butter to brush everything with as it’s cooking…it’s one of my “must have” ingredients no matter what I’m grilling. It’s simple to make, and you’ll never grill again without it! Make sure when you’re brushing it on, you get some chunks of garlic on the meat and not just the butter by itself (another Tim secret).
GARLIC BUTTER: 4 Minced cloves per stick of butter, DONE! Melt the butter in a small sauce pan and add your garlic, then let it simmer on low heat for about 10 minutes or so. This has a great shelf life in the fridge so don’t throw it away after you’re done grilling for the day.
INGREDIENTS:
2lb-Cubed Venison filets about 1 1/2″ square
1-Bell Pepper( I use red for color) cut into 1 1/2″ squares
1-Red Onion(Bermuda) cut into 1 1/2″ squares
1/2lb-Mediun sized mushrooms
3-Plum Tomatoes cut in 1″ slices
LAWHORN’S SIGNATURE SEASONINGS to taste(a liberal sprinkling will do fine)
Fresh Garlic Butter
8-10 – 10″ skewers
DIRECTIONS:
If you have metal skewers, then just slide on all the ingredients in whatever order you like, and repeat the pattern until the skewer is full and tight.
If you’re using wooden skewers, then you need to soak them in water overnight so they don’t catch fire and burn up on the grill. Brush the kebobs with garlic butter, then season with Lawhorn’s. Cook on a medium-hot grill for 7-10 minutes, depending on your doneness preferences. While cooking, roll the kebobs and brush with more garlic butter when you turn them. If necessary, sprinkle more seasoning on as you go. Pull them off and go to town…OMG Good!!
BACON-WRAPPED VENISON FILLETS
Join Tim Lawhorn and Amanda Sites at the Sites kitchen and out on the deck grilling. Jimmy and Amanda have set-up these cooking segments right in their home, and have a full production studio one level down. Jimmy Sites “Spiritual Outdoor Adventures” award winning outdoors show keeps the studio busy year round.
INGREDIENTS:
1-6-8oz Venison filet per person
1ea-thick-sliced bacon (hickory or applewood smoked is the best)
LAWHORN’S SIGNATURE SEASONINGS
Garlic Butter
Toothpicks
DIRECTIONS:
Liberally Season the filets on all sides. Stand the filet on a bacon slice like a wheel and roll the filet while stretching the bacon around it tightly. Use the toothpicks to hold the bacon around the filet. Try not to have much pick sticking out so it doesn’t burn on the grill. Cook on a hot grill. Brush with garlic butter after 2 minutes. Flip them after 4 minutes and brush with garlic butter again. Cook for another 4 minutes or until your desired doneness is achieved.
GRILLED “WILD BOAR” LOIN CHOPS (or pork chops from the store)
Tim Lawhorn and Amanda Sites are preparing a real favorite today. Now Jimmy insisted on using wild pig for this pork loin chops recipe, but you can use some pork chops right from the store if you haven’t been hunting any wild boar lately. Jimmy does have an advantage, since he is the host and creator of the award-winning outdoors show “Spiritual Outdoor Adventures” that airs on the Pursuit Channel. He gets the chance to have some amazing hunting and fishing adventures and then bring back the spoils into his kitchen (movie set) for some great cooking segments with Tim and Amanda for the new 2011/2012 season of shows.
INGREDIENTS:
6-1″ or thicker-Loin Chops (bone in or boneless is fine)
Garlic Butter
LAWHORN’S SIGNATURE SEASONINGS
DIRECTIONS:
Liberally sprinkle Lawhorn’s on all sides of the chops, then throw them on a hot grill. Brush with garlic butter after about 2 minutes. Flip them after about 5 minutes, brush with garlic butter and cook for another 5 minutes or so until they’re just barley done. (About 150degrees internal temp is fine) let them rest for about 5-10 minutes before you cut them so the juices stay inside!
