I like it better without rub-just salt and pepper. If I do anything to it, like steaks from an older buck, I'll marinate about an hour in some olive oil, worchestershire, and a little red wine vinegar. Cook it hot and fast, and baste it with butter when you flip. There is a fine line between delicious and leather with deer steaks, and it happens just past medium rare. Cook it medium rare and you'll love it, much more, and you'll know why some people don't like venison.
...Half a yard full of crap to cook on like everybody else...
Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer
Just a hungry hillbilly lookin for a dead critter to cook
Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow: