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Venison on the BGE
bigmikej
Posts: 216
Does anyone have any suggestions on how to cook a 4 Lb. venison loin on the BGE? I have it marinating in a combo of red wine, dijon, worcestershire, and a touch of soy sauce. Direct or indirect? Dome temp and internal meat temp?[p]Thanks in advance!
Comments
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<p />bigmikej:[p]Direct, 375º/425º, right on the hot spot. Over cook and you will be disappointed. Pictured is a venison rib roast. The internal was about 120º when it was pulled and it rested for about five minutes covered. On a small piece of meat you have to be careful or you may overshoot your desired internal.
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djm5x9,[p]Thanks! Looks great. I can't wait til tomorrow night![p]
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bigmikej,[p]First thing is get it out of the marinade...venison loin needs nothing more than a rub of olive oil, salt and pepper. Cook it hot and fast.
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