Smoked venison backstrap
Soaked in Tender Quick Brine for 24 hours. Rubbed Montreal steak seasoning and wrapped in aluminum foil for 24 hours. Smoked on Komado grill using chunk charcoal and mesquite for the heat. Smoked at 225 degrees until the internal temperature was 125 degrees.
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Have Mercy, you’re killing me.
Man that looks good.0 -
I am salivating all over my key board.———————Ray
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Looks really good and delicious I bet.
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Woo boy doggy, heck yeah
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That and a dozen morels would be heaven.
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and a bait of branch lettuce and ramps
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That's some fine lookin' vittles right there!
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OH BOY!! Please put me in for the giveaway!!😛
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So, the meat is sealed up in foil?
Sounds more like slow cooking and less like 'smoking'.
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No, I removed the foil before cooking
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that looks yummy
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Nice!!
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is it just my eyes or do you all have purple deer down there Jim??????
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Not just you @hillbille I saw it and thought Barney back strap…..
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Ha! Must be the LED kitchen light.
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You say those back straps are suffering from LED poisoning Jim? 😁
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You might say that.🤣
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Nothing better than back straps and the tenderloins😋
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wow! Nice job!
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