stickburner plus
Full Fledged Farker
I got him this am for meat deer .
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Bbq my backstraps & tenderloins
- Thread starter stickburner plus
- Start date
newtwoq
is one Smokin' Farker
Envious, enjoy them!
AlwaysSmokey
is Blowin Smoke!
Alright !
tommiegunnz
Knows what a fatty is.
Oh man, I am jealous, couldn't get time off with my new job so no deer this year for me. 
MAB52
is one Smokin' Farker
Very nice, congrats.
BigBobBQ
Babbling Farker
looks like a great start.
Duckboats
Knows what a fatty is.
No need to wrap in bacon. I treat them like pork loins and throw them on the smoker whole. First marinate in a good steak marinade. I use the KC Masterpiece Garlic Balsamic. Smoke low 180-200 for an hour to two, then sear for a couple minutes each side. I am so envious because I didn't get one this year.....yet! December muzzlestuffer season is close.
Smoking Westy
is one Smokin' Farker
Looks good! Our firearm opener is Friday, looking forward to spending some time in the woods even though the forecast is looking really wet.
My buddy brought over a fresh venison heart last night and I cut it up, hit it with some Oakridge BBQ's Secret Weapon and tossed it on the kamado for a minute or two on each side.
Turned out fantastic.
My buddy brought over a fresh venison heart last night and I cut it up, hit it with some Oakridge BBQ's Secret Weapon and tossed it on the kamado for a minute or two on each side.
Turned out fantastic.
stickburner plus
Full Fledged Farker
Sweet
Im leaning toward's stuffing them with something or other ,Onion's,Red Pepper,Garlic,Asian Seasoning's ,Fruit Soy Sauce,Pepperjack Cheese.
Just trying something different then just plain meat with seasoning.
Thought about adding Sriracha sauce
Im leaning toward's stuffing them with something or other ,Onion's,Red Pepper,Garlic,Asian Seasoning's ,Fruit Soy Sauce,Pepperjack Cheese.
Just trying something different then just plain meat with seasoning.
Thought about adding Sriracha sauce
Smoking Westy
is one Smokin' Farker
If you like feta cheese I would recommend giving that a shot. I butterflied this backstrap, stuffed with feta and then wrapped it in a bacon weave. Cooked it until it hit about 125 internal temp. :thumb:
Final product:
Final product:
Mrtodd777
Full Fledged Farker
My personal favorite is an herbed cream cheese (soften cream cheese and add green onions, etc..) and jalapeno stuffed tenderloin. Partially freeze the cream cheese blend before stuffing so it doesn't all melt out during the cook. You can wrap in bacon, or just tie or toothpick it..
stickburner plus
Full Fledged Farker
These are looking good .
Blythewood BBQ'er
Babbling Farker
Uuuuummmmm is all I can say!:thumb:
Looking good! I have a deer tenderloin in my fridge. I think it's going to get some of that treatment! Thanks for the inspiration
Ribeye Republic
is one Smokin' Farker
We cut the backstrap into steaks and cook the tenderloins whole. Grilled over lump to med rare. I love the taste of Allegro Hot and Spicy Marinade.
stickburner plus
Full Fledged Farker
Did a little test run .
Really tender and delicious
internal temp 120 degree
Backstrap left ,Tenderloin right
Really tender and delicious
internal temp 120 degree
Backstrap left ,Tenderloin right
Mrtodd777
Full Fledged Farker
Looks great!
Herkster
Knows what a fatty is.
And now I am even more excited for our shotgun deer season coming up the first weekend in December. Too bad it's buck only this year...darn the low deer numbers!
