Meat Goodness

[rbest]

Cherry Wood smoked Blueberry Thyme marinated Venison back strap,

[rifleman]

Ok that looks & sounds so good... Can you post the recipe???

[M.Dean]

My God Man!!! I've got a entire mouth full of stitches and you post pictures like this??? Some where's on this site there's a Law against folks like you, that take pleasure in slowly torturing fellow members like me!!! Why not send me a big ripe olde orange with Salt all over over it if you want to see me cry? By the look of that back strap, I'm bett'in if a guy was too put a few slices in a blender, then spread it over wet bread, even I could enjoy it's incredible taste!!! Looks Dam Fine!!!

[NorBC]

Woooowwwww

[rbest]

Ok, I'll post the recipe so those that choose can enjoy;

Marinate
-1 pint fresh blueberries(if out of season frozen is fine, it will colour the outside of the meat more, but flavor will be there)
-small handful of fresh thyme leaved and chopped
-1 small sprig of fresh rosemary leaved and chopped
-2 cloves garlic minced
-2 floz Okanagan Raspberry syrup( honey will do just fine, but the Raspberry builds the sweetness profile)
- salt and pepper

Marinate should taste sweet and salty.

Marinate for two days. There are a couple cooking/smoking options. The best is to use an Oklahoma Horizon smoker, which always turns out the best! This one I did last night in my Charcoal grill. Build your charcoal fire by using royal oak Lump coal off to one side under the grill. Add Cherry wood chips or chunks small amounts at a time. You can control how much smoke you put to it by the amount of wood your throwing on at a time. If you want it crazy smoky, use lots, if you just want that hint of smoke, use less. keep your bbq temp between 200F-300F. Put the meat off to one side, not directly over the heat source, or it will cook to fast. The way to get your desired temperature throughout the whole piece of meat is to cook it low and slow with indirect heat. Cook until your desired temp. poke a thermo in the meat and pull off 5F-10F before desired doneness. I pulled it off at 135F internal temp and let it rest for 10 minutes. Enjoy

[Rich_D]

Looks like a good recipe to break in my new smoker.

[andrewscag]

That looks amazing

But, you still have backstrap left???? Barely hits the freezer at my place. You're a stronger man than me

[Sofa King]

That looks amazing

But, you still have backstrap left???? Barely hits the freezer at my place. You're a stronger man than me

this was my though too.
haha.
and freezer? mine didn't even get that far.

that looks damn good though.

[BigfishCanada]

That is illegal wow!!!!

[stinkyduck]

RBEST you are the man!!!!!!! when i see your name on a post i read it first!!!!!