Like grilled venison?? How ‘bout smothered in bacon, garlic and honey? The perfect combination of sweet and salty!
No matter where you live, every season is grilling season. Whether it’s just a regular weekend or Super Bowl Sunday, many are looking for ideas for scrumptious hors d’oeuvres… look no further!
Competitive barbequing extraordinaire Malcolm Reed has the corner on all things BBQ. Whether you have a venison loin or backstrap in the freezer from this season’s hunt, I challenge you to find a better recipe than Reed’s for your next grilling excursion.
Contrary to popular belief, grilling and barbecuing ARE NOT THE SAME! Radio personality Greg Rempe says grilling is easy and relatively simple for instant gratification. However, BBQing (or smoking) is “a noun, a destination, a way of life.”
In my own experience if you don’t have a smoker, a charcoal grill will work to BBQ venison straps (Sorry Greg). Get the coals very hot by opening both top and bottom vents of the grill. Once the coals are almost all white, close all vents as if you are shutting down the grill.
Wait a few minutes to cool it off some and throw the backstraps on the grill. Cover immediately and keep the vents closed. The moisture, heat and smoke will do the trick. Now go eat!