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Deer tenderloin!

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leemschu
leemschu Posts: 609
in EggHead Forum
All I got was a shot before they came off the grill but hey it's a picture so it happened. I cooked 2 half tenderloins last night one with Game On and the other with Red Eye Express. 400 direct for about 40 minutes with a small hickory and apple chunk. Then pulled to the other side to stay warm with the vents still cracked since the guests were late. Had a nice amount of red/ pink in the middle and full of juice and flavor. They didn't really have the gamey taste that my wife hates. I think the smoke really cut it.
Dyersburg, TN
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  • HarrisFrampton
    HarrisFrampton Posts: 104
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    Looks great. Im hoping to put some of those in the freezer this weekend.
    Wimberley,TX
    X-Large,Large, Medium and Small
    17" and 28" Blackstones
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
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    Glad to see someone using Game On on the very thing it was developed for!

    great stuff. Venison is a favorite here. Unfortunately rare to come by.  Havent hunted in thirty years. And sucked at it when i did.  Haha


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  • leemschu
    leemschu Posts: 609
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    Thanks guys. Not too hard to get here I usually hunt for trophies like this guy below from last thanksgiving until December 15th and then it's meat from then on until I get about 3 maybe 4 which isn't hard if I can get 350 yards or closer.
    Dyersburg, TN
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  • Griffin
    Griffin Posts: 8,200
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    Did I read that right? 400 direct for 40 minutes?

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • tarheelmatt
    tarheelmatt Posts: 9,867
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    Looks good, but I'm wondering the same as @Griffin.  
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
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    My Photography Site
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  • leemschu
    leemschu Posts: 609
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    Yes give or take a few. It was tender enough to eat with a fork. It was probably right around medium the small one a little more but not over done.
    Dyersburg, TN
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  • Jellyworm
    Jellyworm Posts: 96
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    =)=) Very nice buck, but here medium is over done!
    Large BGE
    Houston, TX
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  • boboegg
    boboegg Posts: 46
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    I have always had problems with venison on the egg because there is virtually no fat. The long and slow just produces dry and not very tender meat. The tender loin aside, what other meats should I compare venison to?  More like beef?  Clearly not like pork. There's not enough fat to cook it like a brisket.
    LBGE, Lawrenceville, GA
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  • leemschu
    leemschu Posts: 609
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    This was almost like a beef tenderloin when sliced.

    Jellyworm said:
    =)=) Very nice buck, but here medium is over done!
    The wife wouldn't have gone for medium rare where I like it so I went medium for her. Haven't been married a month so I can't make her mad yet.
    Dyersburg, TN
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