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Grilled Venison Backstrap

Reviewed: Sep. 25, 2012
Wow! I made these for my husband's (work) family bbq. I did alter the directions a little. 1-I cut the backstrap into bite size pieces 2-Marinated the venison in apple cider for 24 hours 3-Drained the apple cider and marinated the venison in a spicy bbq sauce for 12 hours (I used Funni Bonz Barbeque Sauce - Spicy) 4-Wrapped pieces with smoked bacon (you'll need to cut each slice of bacon) and stuck a toothpick through to hold it together (also makes for easy handling and eating bite sized pieces) 5-Placed on a foiled cookie sheet and baked in a 375 degree oven until done. It was simply out of this world! I could not make these fast enough...Adults and children alike (even those who swear they can't stand venison) were piling these bites onto their plates. This is going to be our staple dish that we bring and have at all bbqs.
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Miso and Soy Chilean Sea Bass

Reviewed: Feb. 8, 2012
This was absolutely AMAZING!!!....The Sea Bass was like butter in your mouth. My husband was skeptical about eating it mainly he's not a fan of fish to begin with, but he went back for seconds and thirds! I would definitely make this again!!!
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Steve's Bourbon Buffalo Wing Sauce

Reviewed: Feb. 5, 2012
This sauce is very good, but I don't consider it a Buffalo Wing Sauce as it is more sweet and not much if at all heat. It has a tang to it. The guests at my party who don't like buffalo wings because of their spiciness loved it. If I make it again, I'll definitely add more bourbon and more heat and will update!
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Restaurant-Style Buffalo Chicken Wings

Reviewed: Feb. 5, 2012
These were amazing!!! I didn't have cayenne pepper so I substituted with Chipotle Chili Pepper and Ancho Chile Pepper. I used Frank's for the sauce and added some Tobasco as well.
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