New Years Eve Venison Backstraps

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

mossymo

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
May 30, 2007
4,991
1,811
Glenburn, North Dakota
A few trimmed up venison backstraps.


-----

Venison backstraps seasoned with Tatonka Dust.


-----

Smoked the venison backstraps with oak at 150º for about an hour, then pulled them to raise the grill temperature to 500º and grilled them to an internal temperature of 125º.


-----

The internal meat temperature then kept climbing after removed from the grill more than usual and the backstraps were done a tad more than we prefer.


-----

Here is the backstrap sliced.


-----

Venison backstraps seasoned with Tatonka Dust, smoked with oak and plated with shrimp seasoned with Feiny's Chesapeake Bay and mixed veggies. Even a tad overdone than we prefer, the backstraps and everything was delicious!



Thanks for looking!
 
Looks great, Owen! I'll be cooking backstrap on Friday night for dinner, and I'm always on the lookout for ways to prepare it. Thanks for sharing!

Happy New Year!
Clarissa
 
Those loins look great! I ordered some Q mats over the holidays and a bottle of Tatonka Dust came with it. I tried it for the first time last week end on some rib eyes and it is off the hook! I'll be ordering some more soon.
 
I ordered some Q mats over the holidays and a bottle of Tatonka Dust came with it. I tried it for the first time last week end on some rib eyes and it is off the hook! I'll be ordering some more soon.

Great to hear your liking the flavor of Tatonka Dust Woodcutter!
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Clicky