Number Served: 4-8
2-4 pounds tenderloin of Antelope
Texas Grub Rub seasoning
16 ounces seedless raspberry jelly (freezer jam)
1/3 jar Tabasco brand chipotle sauce
Season meat with rub the night before.
Smoke meat in a BBQ with mesquite until internal temperature is 150 degrees F.
Cook at 200-225 degrees F (Cook where, in what, how long?)
Mix raspberry jelly with chipotle
Cut meat into medallions and cover (In What?) with raspberry chipotle
Boil until jelly boils and then serve
Notes & Variations:
Contributor: Dave Myers, RRGC