2 barbeque recipes, one unusual, one straight

There is no dearth of barbeque recipes. Almost everyone who barbeques food has found a new way to cook. Here are two barbeque recipes, one unusual, one straight:

Recipe 1: Grilled venison with bacon
Preparation time: 6 to 7 hours
Cook Time: 20 minutes
Servings: 4

Ingredients
2 pounds venison backstrap (tenderloin)
1 quart apple cider
1 ½ pounds thick sliced bacon
2 bottles of barbecue sauce, 12 ounces each

How to cook
Cut venison into 2 inch chunks, and place them into a shallow baking dish. Pour apple cider into the dish till the venison pieces are covered fully. Place the dish in a refrigerator, and allow the venison to soak the cider for two hours.

Shake the venison pieces vigorously to free them of cider. Also, throw away the cider that is left in the dish. A good idea will be to wash the dish before putting the venison in it again.

Now, it is the turn of barbeque sauce to cover the venison. This too should be poured generously so that it covers the venison fully. The dish should then be covered and placed in the refrigerator for two to three hours.

It should then be allowed to stand for half an hour in normal room temperature. Now it is time to wrap bacon slices around each venison chunk. The bacon should be secured with toothpicks to make sure that it does not fall off during grilling.

The venison is now ready for being barbequed. Heat the grill and apply some olive oil on the grill grate. After this, place the venison packed in bacon on the hot grill. You can expect the bacon to flame, but don't worry. Let it get slightly burnt. It will only add to the smoked flavor. Turn the grill a few times to ensure smooth and even cooking, and serve hot.

Recipe no. 2: Stuffed Grilled BBQ Pork Chops

Preparation time: 30 minutes
Cook time: 20 minutes
Servings: Four

Ingredients
4 extra-thick rib pork chops, about 1" to 1 1/4" thick
3/4 cup dry breadcrumbs
Large pinch dry rosemary, crumbled fine
Large pinch dry marjoram, crumbled fine
1 Tbsp. melted butter
1/2 cup sweet onion, minced
1 small clove garlic, minced
1/2 tsp. salt

How to cook
First, slice shallow pockets in the pork with a sharp knife.

Next, take a deep dish and toss breadcrumbs, butter, garlic, onion, rosemary, marjoram and salt. Mix it well, and then stuff the mixture into the pockets.

Now, grill the chops. The grilling should be done at medium-high heat for 8 to 10 minutes per side. To ensure even cooking, the chops should be turned several times.

They get ready for serving once they are nicely browned.