How to Grill Venison / Grilled Deer Tenderloin on a Charcoal Grill
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- čas přidán 8. 12. 2019
- #venison #grilled #charcoal
In this video we show how to grill Venison Backstrap! Seasoned up with Blues Hog Bold and Beefy. Cooked on the Pk 360.
We started with one deer Backstrap and got it all cleaned up. We kept it in the refrigerator up until we were ready to season that way it doesn’t cook to quick. We put a medium coat of blues hog bold and beefy on all sides. We built a 2 zone fire in the PK360 using one Weber chimney full of royal oak charcoal. Once it was up to temp we but the Backstrap strait over the coals to get a good sear on each side. Then we moved it to the indirect side and just monitored the temperature and pulled it when our thermapen read 125. We let it rest then sliced it up! Total cook time was 40 minutes. Hope y’all enjoy the video!
501bbq
Instagram brianrobinson501bbq - Jak na to + styl
I like my venison so rare a good vet could bring it back to life.
Yes sir!!!
Damn LMAO! Its better than steak rare if you ask me
I’m with you!
501 BBQ no doubt!!
Ive even prepared venison as sushimi and carpaccio before. Great stuff.
Love that comment about not letting the meat come to room temperature. That way you can char the outside more without overcooking the inside.
Thank you! Appreciate you watching
Thanks for the lil tidbit about getting them on the grill fresh out of the fridge. Generally go hot and fast with room temp meat for med-rare but getting a good char is tough with that method IMO so I’m looking forward to giving this a go. Also love the Go-Red Cutco!!!
We like our cutco knives! Thanks for watching!
Good stuff as always! Like that PK 360
Thank you! The 360 is a awesome grill for sure!
Nice work. Good job and good info.
Thank you!
Liked and Subscribed! That venison looks absolutely delicious. Our freezer has a venison backstrap that might warrant pulling out the PK! Great video.
We really appreciate it! Hard to beat some good Backstrap!!!
Like the red handled cutco chef knife you have! Backstraps look excellent!
We got the cutco set years ago! Great knives. Thanks for watching!
This is wholesome
Appreciate you watching!
Interesting style ! I like my loins on a grill that’s REDDDD HOTTTTT. Slap slap 2.5 mins a side. Done. Medium rare / rare for good quality fresh deer meat. Nice vid!
Yep I like doing them hot and fast as well! Thanks for watching
Cooking a small piece on Friday from my first doe! Hope comes out as good as the one you grilled!
Awesome! Hope it turns out good! Thanks for watching
I came here for tenderloins and got back straps Haha. Nice vid man.
Nice fridge tip!👍
Thanks for watching!
Awesome video I subbed!
Thank you! Appreciate you watching
love the info on these videos ,whats the best place you recommend to buy venison if not available locally?
well done!
Thank you!
I thought they were medium rare
Collin. Exe the video was well done!
Nice hat, I’m from Arkansas too. Just killed my first doe. Thanks
That’s awesome! Congratulations
Have you ever thought about making your sauces and selling them to the public.Just and idea man. That sauce looked pretty interesting. Great video....
We definitely have thought about it. Hopefully in the next couple years we will have something out!
Commentary inspired by “how to BBQ right”
He’s the man!
Thank you for actually narrating instead of destroying brain cells with shitty techno music.
Good job. New sub.
+mojorizn72 Thank You I appreciate it!
I am starving
Good work. I hate seeing people overcook venison. I just rub it with garlic butter and thyme. Pan sear the outside and finish in the oven to about 130 internal.
Thank you! Simple is good! I pan seared some earlier today! Thanks for watching
@@501BBQ I'm subscribed now. Didn't get a chance to go out this year due to medical reasons. Trying to get ahold of some backstraps somehow though. Wish me luck! It's hard times in Michigan.
Good luck hope you get better. I just got done processing some more meat. Gonna get cranked back up on videos soon. Been busy on the weekends! Thanks for subscribing
@@501BBQ I'll be watching chief. You're good people. Appreciate the reply. I hope you and your family have a Merry Christmas.
Hope yours does as well
I'm from Arkansas why am i just finding this channel
I don’t know! Glad you found it!
When deer is cooked to a temperature of 125 internal, how does it compared to the taste of a beef rib eye? Nobody seems to want to talk about it. Are we talking better than beef? Or gamey deer taste.
I personally think it’s just as good as beef this way. Others may agree or disagree. This did not have a gamey taste at all.
@@501BBQ thanks for the quick reply. I appreciate the knowledge.
No problem. Thanks for watching
I like my venison tenderloin well done. No chance for a deer disease to be alive in it and eaten. I dont want to be looked at as a vampire. Lol.
Same process and cook it to the doneness you want!
Except this was back strap not tenderloin. Lol
And no known deer disease is transmitted to humans. Well done = shoe leather.
I agree!
@@501BBQ 😁
No butter? That's a main part of my rub is butter
I definitely use butter just didn’t on this one!
@@501BBQ 👍
It’s not a sear on that deer. You are grilling. 125 is perfect for your finish temp when you rest it. Med rare to medium is when your venison will taste better than the best beef.I aim for 133.
Oh oh my God!!!!! Is there anyone left on here who is honest without something to sell!!!!!!!!!
What am I selling? I didn’t make any money 😂
So your saying if someone on here trying to sell something Thier dishonest? That doesn't make any sense man.
Your a dick head Steve green..
Title says tenderloin, video shows back strap.
You are correct!
Why does everyone call backstraps tenderloins? It's not the same
🤢 worms
Stop calling backstraps tenderloins
Yes sir
Looks like back strap and not tender loin to me
Good eye. Tenderloin gets searched more than Backstrap. So that’s the reasoning
LOL good because I thought those are some huge tender loins@@501BBQ
😂