Welcome to Backwoods Bound.
Backwoods Beauty Photos | Bulletin Board | Candid CamShots | Contact Us | Fishing
Fun Facts | Home | Hunting | Links | Newsletter | Recipes | Site Map | Store

Click Here to Order!

BBQ Venison Backstrap
Submitted by Bryan Deke.

~ 1 whole side venison backstrap
~ 1/4 cup brown sugar
~ 1/4 cup seasoning salt
~ 2 tbsp chili powder
~ 2 tbsp garlic powder
~ 2 tbsp onion powder
~ 2 tbsp cayenne pepper, optional
~ 5 cups vinegar
~ 5 cups water
~ 8 cups hickory wood chips

Remove as much fat and membrane from meat.

Mix all the dry ingredients together in a bowl. Rub liberally all over the meat.

Place in a bowl and cover. Place in refrigerator until ready to use.

In a large bowl, mix the vinegar and water together. Add 8 cups hickory chips.

Prepare charcoal as normal. When ashed over, separate to form a ring around the outside of the grill.

Place a disposable pie tin in the middle of charcoal. Fill with water.

Take half the chips out of the water and squeeze to remove excess water. Place around on top of charcoal.

Place the meat on grill over pie tin. Cut into two pieces if necessary.

Close grill lid. Open top vent and try to keep temperature inside between 160 - 200 degrees.

Cook until the meat reaches 190 degrees internally. Add more lit charcoal and chips as needed.

Resist the urge to peek to often. It only adds to the cooking time.

Serve with potato salad, coleslaw slaw and ice cold beer


* "This is real bbq which needs no store bought sauce. If you want to use sauce, heat it in a pan and brush it on after the meat is done." - Bryan

Order Trophy Plaques Here!