Kill it and grill it.

General » General Discussion

Site Notices

[ARCHIVED THREAD] - Kill it and grill it.

Posted: 12/18/2016 8:23:48 PM EDT

Mmmmm.......backstrap.

Attached File

Posted: 12/18/2016 8:31:23 PM EDT

[#1]

10/10

+10 (Kill/Grill automatic)
+1 NFA
-1 Raw red meat

Cook it next time.

(I adjusted to 10/10 for kill and grill, but found it necessary to spank you a point regardless.)

Posted: 12/18/2016 8:33:58 PM EDT

[#2]

somebody's gonna have the shits tomorrow

Posted: 12/18/2016 8:37:14 PM EDT

[#3]

10/10 for the kill and grill, but that meat is still alive. Too rare for my tastes.

Your damn right I am one of those heathens that likes medium well!

Posted: 12/18/2016 8:37:24 PM EDT

[#4]

~~Looks good, missing pics from the field~~

Posted: 12/18/2016 8:39:37 PM EDT

[#5]

Looks good, a bit rare for me. I like mine medium, that literally shows the meaning of "wipe its ass and drag it across the grill"

Posted: 12/18/2016 8:42:12 PM EDT

[#6]

Quote History

Quoted:
10/10

+10 (Kill/Grill automatic)
+1 NFA
-1 Raw red meat

Cook it next time.

(I adjusted to 10/10 for kill and grill, but found it necessary to spank you a point regardless.)

View Quote

Its deer... U cant cook it like you would beef.. I like my beef rare, in order to achieve that same texture/moisture content with venison you have to go almost raw... See how dry the outside looks? 5 more mins in the heat the whole damn backstrap would be like that... Hes got a perfectly cooked strap... If anything thing, the outer rim might be "slightly" overcooked, but unless you deep fry it, is hard to get a universal "doneness"...

I say 11/10..
+ 1 for the NFA

Posted: 12/18/2016 8:42:19 PM EDT

[#7]

I wouldn't eat or feed my family wild game that undercooked, but that's just me.

Posted: 12/18/2016 8:44:54 PM EDT

[#8]

Quote History

Quoted:
Its deer... U cant cook it like you would beef.. I like my beef rare, in order to achieve that same texture/moisture content with venison you have to go almost raw... See how dry the outside looks? 5 more mins in the heat the whole damn backstrap would be like that... Hes got a perfectly cooked strap... If anything thing, the outer rim might be "slightly" overcooked, but unless you deep fry it, is hard to get a universal "doneness"...

I say 11/10..
+ 1 for the NFA

View Quote

This.

Posted: 12/18/2016 8:46:08 PM EDT

[#9]

Posted: 12/18/2016 8:47:55 PM EDT

[#10]

That’s what I call a plate, none that two bites of meat shit.

Posted: 12/18/2016 8:52:22 PM EDT

[#11]

A lot of bleeding vaginas in here whining about it being cooked correctly

10/10 good sir.

Posted: 12/18/2016 8:53:15 PM EDT

[#12]

10/10

Good kill congrats I am going out tomorrow for muzzleloader

Posted: 12/18/2016 8:58:11 PM EDT

[#13]

Quote History

Quoted:

View Quote

Posted: 12/18/2016 8:59:06 PM EDT

[#14]

Nice job! I did some last weekend and man they were tastey.

How'd you do it? Sear the outside then bake for a few more minutes?

Posted: 12/18/2016 8:59:47 PM EDT

[#15]

Quote History

Quoted:
Its deer... U cant cook it like you would beef.. I like my beef rare, in order to achieve that same texture/moisture content with venison you have to go almost raw... See how dry the outside looks? 5 more mins in the heat the whole damn backstrap would be like that... Hes got a perfectly cooked strap... If anything thing, the outer rim might be "slightly" overcooked, but unless you deep fry it, is hard to get a universal "doneness"...

I say 11/10..
+ 1 for the NFA

View Quote

And we finally find someone who knows how to cook wild game.

11/10

Posted: 12/18/2016 9:10:18 PM EDT

[#16]

I approve. A little rare for me, however, wild game is way safer than anything you buy at the store. Nobody wiped their ass and rubbed your raw meat except you. So if you like It that rare, deer is the perfect way to go.

Posted: 12/18/2016 9:14:30 PM EDT

[#17]

Tikka/Sightron/Omega (or Harvester)..... 10/10

Posted: 12/18/2016 9:16:46 PM EDT

[#18]

Quote History

Quoted:
Tikka/Sightron/Omega (or Harvester)..... 10/10

View Quote

Close

Tikka / Bushnell 6500 / Omega

Posted: 12/18/2016 9:19:23 PM EDT

[#19]

Quote History

Quoted:

Close

Tikka / Bushnell 6500 / Omega

View Quote

I detract a point for the Bushnell 9/10.

Edit: What caliber? You can redeem yourself here!

Posted: 12/18/2016 9:21:21 PM EDT

[#20]

What seasonings ? Salt pepper garlic?

Posted: 12/18/2016 9:21:51 PM EDT

[#21]

Quote History

Quoted:
Nice job! I did some last weekend and man they were tastey.

How'd you do it? Sear the outside then bake for a few more minutes?

View Quote

I seared on the grill over high heat for about 6 minutes a side. Then, transferred to the oven until the internal temp was 100 at the rarest spot. It will continue to cook another 5-10 degrees while it rest, came out just like I wanted. If it were cooked any longer the other half would have been way overcooked. The slices in the picture were from the big end, most rare.

Posted: 12/18/2016 9:24:11 PM EDT

[#22]

Wood smash.

There is nothing as tasty and succulent as rare wild game.

12/10

Posted: 12/18/2016 9:26:44 PM EDT

[#23]

Quote History

Quoted:

I detract a point for the Bushnell 9/10.

Edit: What caliber? You can redeem yourself here!

View Quote

Lol, maybe maybe not.

Its a .243, loaded with my own handloads of Nosler brass, 95gr Nosler Ballistic Tips, and H-4350. Feeds from AICS mags too so that ought to earn me some cred too.

Posted: 12/18/2016 9:28:01 PM EDT

[#24]

Quote History

Quoted:
What seasonings ? Salt pepper garlic?

View Quote

I did the same thing I do with tenderloin.

Black pepper, garlic, soy sauce, and a little olive oil.

Posted: 12/18/2016 9:30:27 PM EDT

[#25]

Posted: 12/18/2016 9:33:35 PM EDT

[#26]

Awesome!

I want a Tikka t3

Posted: 12/18/2016 9:35:08 PM EDT

[#27]

Whats that red goo stuff in the center of each of those cuts? Looks like jello. OP needs to buy a functioning grill.

Posted: 12/18/2016 9:37:01 PM EDT

[#28]

Any of you guys try aging your deer? We age all of our moose and caribou just as we have beef with great results...

Moose...

Posted: 12/18/2016 9:38:06 PM EDT

[#29]

Quote History

Quoted:

I seared on the grill over high heat for about 6 minutes a side. Then, transferred to the oven until the internal temp was 100 at the rarest spot. It will continue to cook another 5-10 degrees while it rest, came out just like I wanted. If it were cooked any longer the other half would have been way overcooked. The slices in the picture were from the big end, most rare.

View Quote

Thanks! Still trying to perfect my sear technique myself.

Posted: 12/18/2016 9:41:59 PM EDT

[#30]

Very nice.

Posted: 12/18/2016 9:42:06 PM EDT

[#31]

A "kill n grill" automatically gets a 10/10 regardless of how its cooked

Posted: 12/18/2016 9:44:09 PM EDT

[#32]

Quote History

Quoted:
Its deer... U cant cook it like you would beef.. I like my beef rare, in order to achieve that same texture/moisture content with venison you have to go almost raw... See how dry the outside looks? 5 more mins in the heat the whole damn backstrap would be like that... Hes got a perfectly cooked strap... If anything thing, the outer rim might be "slightly" overcooked, but unless you deep fry it, is hard to get a universal "doneness"...

I say 11/10..
+ 1 for the NFA

View Quote

Looks fine to me, too. I may break out the sous vide when I pull mine out of the freezer.