BBQ Venison Tortilla Pinwheels on the @Kamado Joe Ingredients Venison Filling 1 lb ground Venison (80/20 venison to fat ratio preferred) 1 Jalapeño, seeded and finely diced ¼ Small Onion, finely diced 2 tbsp Chopped Cilantro 1 tbsp Worcestershire sauce 1-2 tablespoons BBQ Sauce 1 tablespoon BBQ rub (more or less to taste) Pinwheels 3–4 large burrito-size flour tortillas 1½ cups freshly shredded Sharp Cheddar Olive oil spray or melted butter Wooden or metal skewers Smoky BBQ Ranch (Optional) ½ cup ranch dressing 1 tbsp BBQ sauce 1 tsp hot sauce 1 tsp smoked paprika Instructions Set your Kamado Joe for direct grilling at 375 degrees F. In a bowl, combine the ingredients for the venison filling. Mix until fully combined. Lay out a tortilla and spread a thin, even layer of the raw venison mixture all the way to the edges. Top with shredded cheese. Roll tightly into a log, then slice into 1 to 1½-inch pinwheels. Thread several pinwheels onto skewers tightly together so they hold their shape while grilling. Lightly spray or brush the outside with oil or melted butter. Place directly on the grill grates and cook for 18–20 minutes, rotating every few minutes until: the tortillas are crispy and golden, the cheese is melted, and the venison reaches 165°F internally If you want to serve with the smoky bbq ranch. Blend or whisk together the ingredients in a small bowl and set aside until you're ready to serve. Serve warm, drizzled with the smoky bbq ranch or dipped into it if desired. #Grilling #Venison #WildGame #Cooking - @jenniferdanella