I like to marinate mine in liquid smoke and worchestire sauce overnight. Then I take them out, sprinkle with salt & pepper, sage, and alittle cajun spice, then I wrap a couple pieces of bacon around the tenderlions. I then take them out side and put them on the mequite burning
Bar-B-Q and when there about done I pour alittle McCormick flavored Mequite sauce on top. P.S When the bacon is done, the tenderlions are also done.