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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 03-03-2014, 12:02 PM   #31
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Unread 03-03-2014, 12:32 PM   #32
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Backstrap is wonderful - you can cook it whole on the grill or butterfly the loin up and grill.

I like to wrap my loins in bacon and cook indirect until IT hits 125.



Sometimes they get stuffed with feta cheese.






This is actually just a roast off the hind quarter - cooked in my homebuilt smoker over some cherry at 275 until IT temp hit 125.

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Unread 03-03-2014, 12:37 PM   #33
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That roast looks great
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Unread 03-03-2014, 12:42 PM   #34
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Quote:
Originally Posted by Mrtodd777 View Post
That roast looks great
This^^^^
Very nice!
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Unread 03-03-2014, 01:45 PM   #35
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Surprised nobody has mentioned yet (that I've noticed), but since the thread title asks what cut is the BEST, the answer is the small inside tenderloins that we remove when we gut the deer (so they don't dry out and also to make sure I get to eat them!). Kinda like small hangar steaks. Highly unlikely your butcher can get you those; whoever breaks down the whole carcass is probably keeping them! After that, definitely the backstrap in my opinion.
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Unread 03-03-2014, 01:51 PM   #36
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Wow, just wow! Thanks so much for sharing those Smoking Westy!
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Unread 03-03-2014, 02:08 PM   #37
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Quote:
Originally Posted by c farmer View Post
Hind quarter. Cheese steaks, burger, dried venison, jerkey, roast, steak.
Love me some deer jerky... It's the whole reason I bought a slicer and a couple of dehydrators.
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Unread 03-03-2014, 03:16 PM   #38
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Quote:
Originally Posted by MisterChrister View Post
Surprised nobody has mentioned yet (that I've noticed), but since the thread title asks what cut is the BEST, the answer is the small inside tenderloins that we remove when we gut the deer (so they don't dry out and also to make sure I get to eat them!). Kinda like small hangar steaks. Highly unlikely your butcher can get you those; whoever breaks down the whole carcass is probably keeping them! After that, definitely the backstrap in my opinion.
Shhh.... Those cuts are secret. They disappear without a trace before anyone knew what happened. They usually turn into breakfast at deer camp.
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Unread 03-03-2014, 04:01 PM   #39
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Quote:
Originally Posted by MisterChrister View Post
Surprised nobody has mentioned yet (that I've noticed), but since the thread title asks what cut is the BEST, the answer is the small inside tenderloins that we remove when we gut the deer (so they don't dry out and also to make sure I get to eat them!). Kinda like small hangar steaks. Highly unlikely your butcher can get you those; whoever breaks down the whole carcass is probably keeping them! After that, definitely the backstrap in my opinion.
Yeah, those 2 pieces are not for the general public, they belong to the hunter!! You want those....go get your own deer.
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Unread 03-03-2014, 04:04 PM   #40
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Quote:
Originally Posted by mikemci View Post
Yeah, those 2 pieces are not for the general public, they belong to the hunter!! You want those....go get your own deer.
I can totally understand this, since these aren't farmed but hunted. What hunter would want to give those up? Unless of course, they wanted to make a pretty penny selling them :)
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Unread 03-03-2014, 04:09 PM   #41
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The heart is by far my favorite. Here is my video of some heart strips and tenderloin steaks getting chicken fried.

http://youtu.be/qz4GndkgwsQ
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Unread 03-03-2014, 04:21 PM   #42
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Quote:
Originally Posted by smoking westy View Post
backstrap is wonderful - you can cook it whole on the grill or butterfly the loin up and grill.

I like to wrap my loins in bacon and cook indirect until it hits 125.



sometimes they get stuffed with feta cheese.






this is actually just a roast off the hind quarter - cooked in my homebuilt smoker over some cherry at 275 until it temp hit 125.

you're killing me westy!! I'll be right over.
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Unread 03-03-2014, 04:23 PM   #43
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Originally Posted by Wolverine View Post
Store bought?OOH haillll no!! Ask around im sure you can find someone that has extra in the freezer, most Real hunters would be glad to give you some, chances are they have cooked it so many ways they wont eat it anymore at least till fall.I dont like all the fancy junk on it, its like your trying to cover up poor handling of the deer. Salt Pepper, onion, or even lipton onion soup mix works great for roasts. A good portion of our deer here are nice and fat anywhere between 150-300lb,A nice 2-3 year olds are yummy, good luck
I was wondering about the "store bought" too. Would that be farmed venison?
I'm not familiar with any butchers in my area that carry venison at all....let alone a choice of cuts. (but then again everyone in my area hunts their own.)

I'd give him a call and see what cuts he has to offer.
Tenderloin is the best in my opinion, then backstrap, BUT all venison is mighty tasty if prepared right.
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Unread 03-03-2014, 04:24 PM   #44
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Quote:
Originally Posted by Mrtodd777 View Post
Shhh.... Those cuts are secret. They disappear without a trace before anyone knew what happened. They usually turn into breakfast at deer camp.
^^^As soon as I'm done field dressing my deer, my inner tenderloins typically get cooked up. Adding the heart to this tradition as well. Cooked up my deer hearts this year and they were fantastic.
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Unread 03-03-2014, 05:28 PM   #45
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Quote:
Originally Posted by USMC View Post
The heart is by far my favorite. Here is my video of some heart strips and tenderloin steaks getting chicken fried.

http://youtu.be/qz4GndkgwsQ
I add it to the grind to add flavor. I also add fat saved from prime packers.
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