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In Reply to: Deer meat posted by Rickey on August 28, 2013 at 09:55:28:
A buddy of mine (Kenny Baker of Guru fame) cooked a hindquarter simply coated with a rub we make called Red Eye Express. It has coffee in it, but the main thing is it really provided all the flavor it needed without marinating. You could probably use any peppery rub with coffee, or even salt, pepper, garlic and coffee.
He coated it good, then seared it over high heat, reduced the heat and roasted it to 120 internal. Rested and sliced, very importantly, across the grain in thin slices. It was better than any backstrap. It was a fairly young deer, so not sure what you have. But I was amazed how much a rub, sear, roast knocked it out of the park.
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