Two deer tenderloins, marinated 6-8 hours in Italian Dressing--the cheapest Kroger brand. patted dry and season with Deer Steak rub on one and Elk Steak rub on the other. Heated my TImberline 850 to 470*F, and placed the tenderloins on with the probe set to 110*F. At temp, flipped meat over to finish at 140*F internal.
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Last edited by bbqLuv; December 16, 2023, 10:20 PM. -
That looks delicious.
I really need to make friends with someone who hunts.-
I think you need to ask texastweeter . Maybe say hello deer.
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Beautiful looking loin!
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I am not a hunter and probably won't become one, but I did not realize how good I had it growing up.
My grandfather, my father and his brothers were accomplished deer hunters. It was a yearly family tradition to go up to the deer lease in central Texas each year. I went many times when I was young. (Fell on a cactus one trip, ouch, that was memorable!)
Having venison regularly was normal to me when I was young. I wish I had known that that is not typical (even in Texas) and could have cherished it more than I did, as now, with family passing on and getting older, traditions change and die out.
It's one of the reasons I love texastweeter's deer posts so much....they bring back so many memories.
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Thank you. It's a way of life that can be handed down generation over generation that nobody can take from you. One of the reasons I keep my hunting fairly primitive is I like the challenge, plus I want to ensure that future generations can learn to do it, no matter what their finances look like. Calhouns have been harvesting wild game with their fathers and grandfathers all the way back to or family's origin in Scotland. It's fellowship, a way of life, and a tradition all rolled into one. -
It's not about killing, it's about providing, challenging oneself, keeping traditions alive, and learning to be stewards of the land.
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Michael_in_TX By using the phrase "accomplished deer hunters" I would have guessed you hadn't hunted much in life.
Those tenderloins look, well.....TENDER.
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