What's cooking?! A forum to share your favorite duck recipes, goose recipes, wild game recipes, and smoking; along with how to prepare game before hand.
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Hey guys I have about a dozen of those little tenderloins (the little piece of lighter meat on the underside of the breast) soaking in a marinade and I want to do them on the grill. I am doing the breasts butterflied with pepper jack cheese wrapped in bacon on tooth picks. The tenderloins shrink up pretty good when heated and I don't want them falling through the grill. Should I do them in a foil boat or something? On tooth picks and just watch them carefully? Do any of yall cook these separately? Thanks for the help.
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