After trying to smoke and then cook my venison steaks on my RecTeq, and having them turn out over cooked and dry, I tried something else. Instead of cutting my steaks about a 1/2 inch thick, like I did for a charcoal grill, I left my steaks about 4-5 inches thick. Some of the smaller muscle groups in the hams, or small roasts I guess, I left whole.
I turned the grill up to 350 and started cooking my veggies. I rubbed the steak/roast with olive oil and sprinkled my seasoning on it (used Special **** tonight) put it in the smoker for about 30 minuets.
Took it off, put Dijon mustard on one side, sprinkled capers on the top (just sounded good) and cooked it at 350 to an IT of 130.
It came out perfect, medium rare on the inside, and juicy. Also found a good one, by luck, and had a good supper.
I turned the grill up to 350 and started cooking my veggies. I rubbed the steak/roast with olive oil and sprinkled my seasoning on it (used Special **** tonight) put it in the smoker for about 30 minuets.
Took it off, put Dijon mustard on one side, sprinkled capers on the top (just sounded good) and cooked it at 350 to an IT of 130.
It came out perfect, medium rare on the inside, and juicy. Also found a good one, by luck, and had a good supper.
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