My cousin just came back from a hunt in Colorado with a mule deer and an elk. He shot the deer the last day right before they left so he just had them quarter and debone it, pack it in ice and drove back to Ga. He brought me over what looks like a shoulder and whole tenderloin tonight and wants me to try them on the egg.
I was thinking about cutting the tenderloin into about 1-1/2" pieces and wrapping them in bacon. On what we think is a shoulder, I was thinking about just a slow and low smoke. I'm guessing there is about 20 pounds of meat total in the cooler, so there's a lot to play with.
What are some of y'alls favorite ways to cook deer on the egg?
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1 • Off Topic Disagree Agree 1LikeRemoved all silver skin, brushed on EVOO, salt, cracked black pepper, onion powder and garlic powder, wrapped in thick cut bacon.
Stabilized egg at 350 with plate setter and a drip pan with some water inside. Added a few apple chunks and cooked indirect until center was at 145 with a Thermapen.
Pulled and let set for about 5 minutes before cutting. Very juicy, tender and no wild taste at all.
I have another 40 pounds in the freezer, so this will go into the weekly rotation for a while.
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0 • Off Topic Disagree Agree LikeWhat's a deer?
Buon appetito to all the BGE family
XLBGE, LBGE, MBGE and lots of toys
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Buon appetito to all the BGE family
XLBGE, LBGE, MBGE and lots of toys
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