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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-17-2012, 07:25 AM   #16
Cooknhogz
Knows what a fatty is.
 
Join Date: 10-28-12
Location: BBQn in NW, Pa. cuz a brothers gotta eat.
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Originally Posted by bmonkman View Post
Thanks for the feedback everyone.

@Cooknhogz- does NW PA = Erie?
Just south of bout 25 miles. Work in Erie, live in country.
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Unread 11-17-2012, 08:11 AM   #17
Chaser
Got Wood.
 
Join Date: 09-05-11
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Originally Posted by Butt Rubb'n BBQ View Post
I take zesty Italian pour it out to the bottom of neck on bottle then add dales to it and its fantastic. No rub needed.
I never mixed the two but have used them separately with great success.
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Unread 11-17-2012, 08:20 AM   #18
Gnaws on Pigs
is one Smokin' Farker
 
Join Date: 05-22-10
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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.
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