Deer Loin with q-view

[waysideranch]

Nice SmokeChef. You can't beat the loin.

 

[thebattman]

I'm a year-and-a-half late to the thread... but for anyone (like myself) who had never heard of "gravy master" - here is the nutrition and ingredient label:

Looks pretty easy to fabricate - carmelized sugar (wouldn't that basically be brown sugar?), water, who needs soy and corn protien - just a thickener, apple cider vinegar, salt, onion powerd, celery seed, parsley, and garlic. Not too far off what many people use as a marinade base anyway!

 

[marvin]

I've got a backstrap in my fridge now, i might try that. For those that are interested I usually just cut into "medallions" season with salt and pepper (and whatever else I feel like at the time), then sear each side on a cast-iron skillet that has gotten as hot as possible.

 

[nickelmore]

Good looking smoke, Try it medium rare. I use to only eat medium well/well until I got a taste of a real good steak,

The chef refused to cook it the way I wanted it and told me so. He fixed it his way and I never looked back. Especially on venation.

I does cook real quick.

My place in Kentucky is dry, something granddad help do 100 yrs ago, don't know what he was thinkin.

 

[big game cook]

yep. med rare is the way i go with my venison as well. looks good.

ya ron id correct. the silver skin especially on larger animals can be real tough. slice it off.

had one of these just a few weeks back.