Smoked Venison Backstrap FULL Recipe on Pit Boss Pellet Grill
Вставка
- Опубліковано 23 сер 2024
- Deer season has kicked off in Louisiana, so you know what that means: we’re firing up the Pit Boss grill. Justin Martin shares his new favorite recipe, Smoked Venison Back strap in this week’s episode.
►Hit "subscribe" to be the first to watch our hunting videos and tips!
►Duck Commander gear available here: store.duckcomm...
►Follow us:
Facebook: / officialduckcommander
Instagram: / officialduckcommander
Twitter: / duck_commander
►Sponsors:
Realtree: bit.ly/Realtree...
Benelli USA: bit.ly/benelliusa
HEVI-Shot: bit.ly/HEVIshot
Mojo Outdoors: bit.ly/MOJOoutd...
Frogg Toggs: bit.ly/froggtog...
Yeti Coolers: bit.ly/Yeti_Coo...
Victor Pet Food: bit.ly/VictorPet
B'n'M Poles: bit.ly/bnmpoles
Kicks Industries: bit.ly/KicksInd
Tetra: bit.ly/TetraHea...
Higdon Outdoors: bit.ly/HigdonDe... - Розваги
Every time I see Martin or Godwin either one near a grill my mouth starts watering!🦌
Tried this recipe tonight....best backstrap I've ever had! My wife thought I was crazy when I added the pickle juice! 😅
Martin and Si carrying the DD torch Props.TY,Godwin Also. Young bullfrog can carry it also! Where the heck is whhhhhhats hiiiiiiiiss naaaaaame ?MOUNTAIN MAN! Get him on the Podcast yall!
Nothing beats a backstrap cooked over a fire! I’m with you, If people knew how good this is there wouldn’t be any deer left!
Then we would have to play romantic music in the woods so they produce more deer.
😆 🤣 😂 lol
Justin has cleaned up so much since the first episodes!
Justin, thanks for the heads up on the W sauce!
I love the no frills vibe of this video. Simple & to the point. Too much editing to get “video perfection” sometimes takes away from the feeling of just hanging out grilling that this video has. That meat looks great!
My mouth is waterfalling right now. More smoker vids
Meat out of a marinade is already wet for seasoning to stick. My brother in law used to tell me how fantastic his bacon wrapped backstrap stuffed with jalapeños and cheese was but we find it much easier to just serve the smoked backstrap with bacon wrapped jalapeños stuffed with cream cheese. That way it’s so simple to nail the doneness of both the venison and the bacon wrapped peppers. It’s a simple, short cook but mmm mmmm so good together.
You never fail to give us delicious recipes
God bless y'all
i tried this recipe and it was SUPER GOOD . some of the best deer ive made.
Hey Mr Martin! Killin me with that meat! Looks really yummy, ENJOY
Any man can cook for me but these guys really know how to do it. Yum yum mouthwatering
Nothing like back strap and inner loins woo hoo ! Good job Justin!👍🇺🇸
I’ve never had back strap but Martin makes it look amazing every time
Chef Martin at it again! 👍
When a southern man says "my goodness gracious" you know the food is good
Stuff it with boudin, season it, wrap it in bacon, then smoke it. Perfection!
You’re making me hungry brother! Great video!
Got my PB a few weeks ago and loving every minute of it .
I love watching these videos but dang I wish I was there! It always looks so good
Looks delicious Martin
That looks Amazingly Delicious! If you like cheesesteaks, next time smoke some red bell pepper, onions, and mushrooms with the back straps and slice that back strap thin and slide the veggies and put your favorite cheese on a hoagie roll! God Bless from Caldwell Ohio!
Says he doesn’t want to take away any of the wild game taste.. soaks in salt water over night, marinates it with w sauce and picka juice, then puts mustard and two seasonings on it... I like your style. It looks good
Lmao, i think you read my mind word for word
@Michael Struble I’m pretty sure it does both. I’ve done the same thing on some back straps.
Salt water is a brine. It just makes retain moister. If you’ve ever brined a chicken you’ll know it makes it juicier and if anything makes the flavor stronger.
As for the rest of it, I don’t think the 20 min marinade makes that much a difference. I like to brine and then put on a steak seasoning or SPG
@michaelstruble5534 yeah you're full of shit. You soak ANY meat, especially redmeat in water and it will completely change the taste. I mean look at the color. Jagoff
yall r cute :) @@EvMc305
Oh baby that looks good!
You know when you see Justin on the grill it's bout time to eat something good son.
You are correct. If people could just get over themselves they would realize how amazing venison really is. But like you said if they did deer would be extinct. My wife used to be one of those who wouldn't eat or even cook it. But over the years( married 27) she now says hey we don't much venison left you need to some. Got to love it. Oh the first meat my daughter ever ate was venison and at 16 she still likes it. Cheers
Lol i am so hungery now😂😍
Nicely done Sir 👍🏻
Gotta try Arby’s sauce as the binder, one packet a side usually depending on the size of the meat, works great!
try mustard😮💨
Try pineapple juice and W sauce. The pineapple helps tenderize the meat without sweetening. Use it sparingly as you would any binder.
I always love watching y'all show..😎👍
Martin you made that meat look great 👍 keep it up man big fan😁 God Bless you Brother 🙏
That looks great.
Making this today along with my smoked chicken wings to eat for the SF/Philly game, can't wait to see how the backstrap turns out here in a couple hours!
That looks good as ever brother
Martin Ramsey!!
oh my yumminess!
Thanks for the video I'm going to give it a try today with a deer roast and a couple of back straps. Great job sir thanks.
Agree how amazing deer can taste, as a flexitarian I have to try this🍴🥩
Good listening Martin.
Good job.
What a good dude
WHAT'S UP GUYS!! GOD BLESS 🙏
Love y'all
Great job!
Gonna have to try this!
That sure looks delicious when r u inviting me over for some of that
Your makeing me hungry lol
Try alpine all purpose seasoning it’s delicious on salad ,pork ,chicken ,beef ,deer ,jerky, and Cheerios
Oh Yea man, about to make my tongue slap my brains out!!!
"I'm not trying to cover the deer flavor"
*Brines it, marinades it, mustard, different rubs*
Had me fooled.
Oh man that looks good! Thanks for sharing!
Godwin that's the bomb brotha!
I kept waiting for a skunk to show. Lol
U got talent martin love ur podcast.....im from roswell n.m the alien community😊
Well that deer aint alive 🤣🤣🤣 looks great cant wait to try it
Looks good man!!
GREAT video!
Looks good I'm going make this right now !!!
Good grief that looks good!!!
Martin, you have killed the essence of venison! 47 different seasonings and brines and marinades GOOD GRIEF!
How many mustard packets?
Martin is allways good to see just dont give him any of SIs nam surprise
I like your style....
You should try that Kfred seasoning, that’s some good stuff
After watching these videos it's no secret how you and Godwin got so big
Mr. Martin, you do know there is a "15 second rule" for the sausage that hit the turf don't ya?!!
I keep my cooking area very clean so if I do have a jumper it ain't goin to the dog.
Wow I'm comn to ur house to eat... looks like u cooked enough for evry1....
Martin takes cooking seriously..but eating he takes it to the next level. Did you see how carnal he was looking at that cooked meat? I would not want to be between him and that cutting board...no sir!
How long do you sear it for?
I noticed you referring to the back-strap as he. Did that doe identify as a buck? Just kidding! Looks great!
Mooooorrrrrrrrrrooonnn
I see some meat church in there. Now im in
How long did you have to smoke it for roughly?
Went to Rosewood block website and couldn't find that board. Anyone know where to but it at?
First of all, I've been in the lumber business for 40 years. Second, I doubt if it is true Rosewood. It looks to be half Maple and Walnut. Finally, Hard Maple is the best wood to purchase for cutting boards. Rosewood has toxic oils that can leech into your food. It's oils are the reason that Rosewood is used in guitar fret boards. While his video is somewhat informative, his sales pitch on the cutting board is bullshit.
When you droping that smoked sausage recipe?
Why a binder if its already soaked with the W sauce? Doesn't binder just help seasoning stick?
How many of ya'll when he ate the HOT sausage thought
... NO $=!| SHERLOCK
I like your talk fish duck tacos can it make you have hamburger too if you roll them up and fry them Martin I'm from Ohio and millfield show me some more videos
How can I get some your season you put on your deer meat or anything else
Wow raw deer meat
I hope your tv still works after that smoking.
I make pull versions
Little salt bless it u goood.
Where jase jep and willie you never see them can we get a video with all the brothers ?? Al to ?
I'm in Colorado and I shoot mule deer.
I always Brine for 24 hours in a salt bath, and every single cut of meat gets a half hour smoke on hickory before I either put it in the crock pot or put it on the grill or iron skillet
How do we get the W sauce?
@Kevin no I don't have Google! I have duckduckgo
Let's just stand a mustard bottle on its top like it's no big deal. Sure, no body will catch that.
🤤🤙🏾
😂pull out of a 24 hour salt brine and say don’t soak in marinade long because you don’t want to get rid of meat flavor. Then dripping with marinade and still put in mustard as a binder 😂
Thankfully it’s hard to mess up good deer meat.
No need for a binder if you marinated it you use a binder so all your seasoning stick to the meat or am I thinking wrong here
Already wet. No need for a binder.
Question why a mustard binder when the meat was already wet lol but looked great brother
Why wet brine of you're not trying to hide flavor?
You didn't lick that aluminum foil before to tossed it yo!
I saved it
❤👍👍👍👍
A Doe is a she. A Buck is a he. How'd it turn from a she to a he when it hit the grill?
what kinda of pit boss does he have?
🙏⛄️🔥🎄
After you just mentioned about dropping it🤦🏽
I appreciate the video but man, you do relize by now what a contradiction this video is? You are very right, backstrap has amazing flavor by itself! Doesn’t need brine, pickling, marinades or bunch of rub. Sometimes we think we have to do or add a bunch of stuff to make it look like we know what we are doing. Especially true with crawfish boils. I’ve seen people do all kinds of dumb stuff to a crawfish boil to try to look fancy. Next time just trim the backstrap, cut in half, use some vegetable oil, salt and pepper, then braise on your smoker on med-high heat. When you get a good crust pull it. Wrap in foil and let it rest. It will be rare in middle and medium rare on sides. Can also be done in cast iron if no fancy smoker. Keeping eye on temp is good idea with thermometer for people with one. That red juice coming out when you cut it isn’t blood, but your a lot smarter than me so you already know this. It’s water and myoglobin. Don’t brine it trying to pull the “blood” out. I’ve done all that stuffing it with cheese, boudin, peppers etc. but “KISS” seems best with such a fabulous cut of meat. You wouldn’t do all that to a 1” thick ribeye, or filet mignon? Nope, me either. 😂
Good luck hunting everyone.