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Venison Backstrap, hope to get more this season!
LSF Member
Joined:
05/20/2004
From Glenburn, ND
Posts: 632
Cold smoked the Tatonka Dust seasoned venison backstraps in oak for an hour.


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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 110.


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


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


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



Thanks for looking!

Posted on: 2015/8/24 15:29
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www.OwensBBQ.com
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Re: Venison Backstrap, hope to get more this season!
LSF Member
Joined:
06/17/2010
From Chaska, MN
Posts: 1314
Looks great as usual Mossy! Where did you get your Vortex? Seems to get a lot of use by you, and there are a range of options available online.

Posted on: 2015/8/24 15:40
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Crush 'EM
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Re: Venison Backstrap, hope to get more this season!
LSF Member
Joined:
07/04/2012
From Brainerd/Nisswa
Posts: 38
That looks awesome!!! So ready for deer season

Posted on: 2015/8/24 15:49
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Re: Venison Backstrap, hope to get more this season!
LSF Member
Joined:
05/20/2004
From Glenburn, ND
Posts: 632
Quote:

BigWerm wrote:
Looks great as usual Mossy! Where did you get your Vortex? Seems to get a lot of use by you, and there are a range of options available online.


My wife and I have Owens BBQ which is a distributor of the Vortex's - www.owensbbq.com/vortex.html

Posted on: 2015/8/24 15:59
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Re: Venison Backstrap, hope to get more this season!
Staff Team
Joined:
12/14/2010
Posts: 3987
If I had only one choice left on earth for a food source, it would likely be Venison.

Starting with yours!

Posted on: 2015/8/24 16:39
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