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Venison

Doc_EggertonDoc_Eggerton Posts: 4,453
edited March 2012 in EggHead Forum
Venison and grilled veggies for dinner.
Pasquali Luciano
Buon appetito to all the BGE family
XLBGE, LBGE, MBGE and lots of toys

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Comments

  • stikestike Posts: 15,597
    Nice. Venison is great stuff. That farmed or did you take that one yourself?
    ed egli avea del cul fatto trombetta -Dante
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  • lrkay19lrkay19 Posts: 15
    That looks good I do alot of venison how did you cook them and were they tender loins
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  • Doc_EggertonDoc_Eggerton Posts: 4,453
    Hunted the last three seasons, and got zilch.  These were a gift.  A backstrap and another unknown cut.

    Marinated 24 hours in Dichicko's garlic peri-peri, let set to room temp, and done like a seared steak.  Heat soak to dome to 500, then 5 minutes to a side.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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  • cortguitarmancortguitarman Posts: 2,024
    I really need to shoot a deer this year!
    Mark Annville, PA
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  • tdbmdtdbmd Posts: 41
    Is there are recommended internal temp to shoot for with venison?
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  • bigguy136bigguy136 Posts: 1,020
    130°

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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  • tdbmdtdbmd Posts: 41
    Pull at 130 and then rest?  I have a couple of small venison roasts that I might try on the egg.
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  • bigguy136bigguy136 Posts: 1,020
    I did a 'hot'tub' till 85° then grilled to 130°. Very tender and no gamie taste. I also only did a dry rub.

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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  • tdbmdtdbmd Posts: 41
    Also, what is "hot tub"?
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  • Mmm... backstrap...  =P~ 
    Looks delish! 
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences -
    You can find me on Facebook & Instagram, too! 
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  • Doc_EggertonDoc_Eggerton Posts: 4,453

    By heat soak I mean getting the whole Egg body up to temperature.   A newbie error is to start a cook as soon as the thermometer registers the right temp, which means the dome is not really ready yet.

    For a hot cook I usually get the Egg upto 100 degrees higher heat than the tarkget, then slowly cool it down before starting the cook.

    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

    ·
  • bigguy136bigguy136 Posts: 1,020
    Hot tub is to put in a zip-loc type of bag and dunk in hot water till core temp is what you want.

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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  • tdbmdtdbmd Posts: 41
    Thanks for the info.  Will have to give it a go, I have lots of venison around.
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