Mason Dixon Bowhunta
is one Smokin' Farker
The long awaited return of deer archery season arrived on September 6 here in Maryland. Which means the freezer is again filled with fresh venison. Decided to fire up the gasser and grill some backstraps for the Grilled Throw Down
https://www.bbq-brethren.com/forum/showthread.php?t=275779
Started with a chunk of loin coated with EVOO and salt and pepper
Mixed up some of my world famous black gold glaze which is equal parts molasses, soy sauce and worcestershire
Need to cook these hot and fast because they have no fat and dry out quickly. Glazed several times during the cook
Pulled the loin and then let it rest. Sliced against the grain and ready for the plate
Plated the loin with some smashed potatoes and creamed spinach.
First venison of the season is always the best! The glaze adds an hint of sweet saltiness to the meat.
Thanks for looking!
https://www.bbq-brethren.com/forum/showthread.php?t=275779
Started with a chunk of loin coated with EVOO and salt and pepper
Mixed up some of my world famous black gold glaze which is equal parts molasses, soy sauce and worcestershire
Need to cook these hot and fast because they have no fat and dry out quickly. Glazed several times during the cook
Pulled the loin and then let it rest. Sliced against the grain and ready for the plate
Plated the loin with some smashed potatoes and creamed spinach.
First venison of the season is always the best! The glaze adds an hint of sweet saltiness to the meat.
Thanks for looking!
I need to find time for it.
