bluetang
somebody shut me the fark up.
My cuz, who I will owe to the day I die(according to him:loco
does in fact hook us up with venison. We always get back strap, cubes steaks, stew meat and such, but never tip roast. He gave us three, his bud does all the fab work. Since I've never cooked one I asked. He said he usually just grinds them into burger. Hmmm. I just was not into any grindage so I took a different tack. Ya know, nothing ventured bla bla bla.
Quite "muscley", I was dubious as to the tenderness.
S&P only
I'm thinking bacon just might be OK.
On the Pro Q @ 350°F
Smellin good here
Pulled at 128°F and rested
SON of a ...., this was fantastico! Not tender like backstrap, but not chewy tuff arse like bottom round as I'd envisioned. The flavor, well:biggrin1::biggrin1::biggrin1::biggrin1:! We B happy. The other two will def not be ground. Thanks fer lookin ya'll!
does in fact hook us up with venison. We always get back strap, cubes steaks, stew meat and such, but never tip roast. He gave us three, his bud does all the fab work. Since I've never cooked one I asked. He said he usually just grinds them into burger. Hmmm. I just was not into any grindage so I took a different tack. Ya know, nothing ventured bla bla bla.
Quite "muscley", I was dubious as to the tenderness.
S&P only
I'm thinking bacon just might be OK.
On the Pro Q @ 350°F
Smellin good here
Pulled at 128°F and rested
SON of a ...., this was fantastico! Not tender like backstrap, but not chewy tuff arse like bottom round as I'd envisioned. The flavor, well:biggrin1::biggrin1::biggrin1::biggrin1:! We B happy. The other two will def not be ground. Thanks fer lookin ya'll!
