PIC: Venison Backstrap

andyjMember

Marinated in a little soy sauce, Jim Beam & crushed red peppers for about two hours. Then into the smoker for about 20 minutes and finally onto a smoking hot grill for about three minutes per side.

Nice and tender with just a hint of smoke. YUM!

8/27/111:43 PM

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duckcommanderMember

very good looking... Deer season starts soon in PA and i'll be lookin for a young deer because the CS is just begging to smoke the hams and backstraps of a deer

8/29/118:15 AM

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andyjMember

Yep, I'm down to one deer ham. Usually go down to visit my brother down near Little Rock in November. But the funny thing is, the only deer I've gotten so far has been with my SUV.

8/29/118:45 PM

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duckcommanderMember

That's some bad luck! Just be happy your not up in Canada where they have to worry about moose!

Like Ron White says, "Put headlights and a horn on a bullet and slow it down to 55 mph, and the deer will jump right in it's path!"

8/30/117:45 AM

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