Mmmmmmm...fresh grilled venison, Catfinger harvest.

[SpurHunter]

I love it when a plan comes together! I cut the backstraps in two, and put a mixture of: Soy, chopped garlic, tyme, salt, pepper, onion powder, basil, and some mesquite marinade. Let it sit for an hour, and onto the hot grill. Cooked to perfection, and it looked so good I thought I should take pics! Enjoy.....I know we did! Oh yea, made some bernaise sauce to go with it....

 

[Bprice]

Looks great! </p>

Do you let it sit outside of the fridge in the marinade to bring it up to room temp?  I've always had great success with meat that I grill liek that.</p>

 

[Guest]

Spur, that is some of the ribs that you got from Sticky Fingers. Did you buy too many and brought these home in a doggy bag?

 

[puddle jumper]

Erik
Man that looks good!!

Might have to go to the woods this weekend...emoHungry emoHungry emoHungry
You use butter when there on the grill??
Puddle...emoUSA emoToast

 

[hoggerhead]

You aint right man, Ive been having dreams about backstrap for about a month now. Seems i wont get to go hunting till after thanksgiving, you just turned my dreams into an all out nightmare! If you or catfinger kill a doe you dont want, i will gladly get it processed. Looks greatemoHungry

 

[SpurHunter]

OK....I forgot to say I also put chili powder in there

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NOW;</p>

Brandon: I only let it sit long enough to get everything else ready. I normaly put it in a bag overnight, but I was HUNGRY ...lol

</p>

DOC:Ummmm...what do the ribs you eat look like????

I dont know if I have ever had any that looked like that, but to each his own I guess. Oh yea, I have some ocean-front property for sale in Georgetown...

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PJ: No I dont use any butter, I end up putting butter on everything else I eat, so I try and cut back where I can.</p>

Hogger: I know!!!!............guess thats about all I can say about that.

   I will put you on the list of deer recipiants too. I have several that would like some. </p>