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Venison Backstrap, hope to get more this season!

post #1 of 6
Thread Starter 
Cold smoked the Tatonka Dust seasoned venison backstraps in oak for an hour.



Lump charcoal in the Vortex and cooked the backstraps and Buffalo Wing seasoned shrimp indirect while also toasting the garlic bread. The backstraps cooked indirect till its internal meat temp reached 110º.



Backstraps were place directly over the Vortex for a good sear.



Flip side of the venison backstrap sear, to an internal meat temp of 125º and off the grill for a quick rest before slicing and serving.



Venison backstrap, shrimp and garlic toast. I'm so looking forward to this deer season!



Thanks for looking!
post #2 of 6

That looks great. I have been holding on to my last two pieces of backstrap from last year. They won't last much longer so I am impatiently waiting for the season to start. 

post #3 of 6

MM, Looks good !

post #4 of 6
Looks great Marty
post #5 of 6

Smoked back straps are great. Think i have 2 more in the freezer, thank god the season starts in just over 2 weeks. 

post #6 of 6

Man that looks really good. I am out of deer meat, with the exception of some chops. I am gonna have to cook them now. I m glad bow season starts in about 3 weeks here in Mo.

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