Venison backstrap with qview

Discussion in 'Wild Game' started by drb111, Dec 26, 2009.

  1. drb111

    drb111 Newbie

    This is becoming one of my favorite ways to cook the backstrap. (the other is to marinate overnight in EVOO, fresh rosemary, sea salt, cracked pepper- over hot coals until rare-med rare..yum!)

    I put the backstraps in soy, OJ, garlic powder, onion powder, worcestershire etc. overnight) Let air dry for an hour. coarse cracked salt and pepper on top and into the GOSM for 1.5 hours @ 225, over a panful of Hickory until internal temp was 140. Slice and enjoy!
    [​IMG]
     
  2. lifterpuller

    lifterpuller Fire Starter

    MN
    That looks fantastic I may have try that with the doe back strap I have in the freezer.

    Do you wrap in bacone?
     
  3. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    looks Great...
     
  4. drb111

    drb111 Newbie

    I did not wrap in bacon and have found @ 140 internal that the meat is plenty juicy, but bacon would be wonderful
     
  5. bigslick

    bigslick Smoke Blower

    That looks perfect! I have plans to do some venison myself, going to try back strap like you, will keep in mind the 140, thanks for sharing.
    Godspeed,
    bigslick
     
  6. big game cook

    big game cook Smoking Fanatic

    looks finely done. med rare is really the only way i eat my venison. unless its in the croak pot. grilled smoked fried i like a lil pink. well its just to dry.
     
  7. cowgirl

    cowgirl Smoking Guru OTBS Member

    Looks great from here too. Thanks for the recipe![​IMG]
     

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