• Dear User,

    We had issues in getting your old password work with the new version of the software, henceforth kindly Reset Your Password here

    You won't be able to login with your old password

    If you do not receive the Password reset request within a few minutes, please check your Junk / Spam E-mail folder just in case the email got delivered there instead of your inbox. If so, select Not Junk, which will allow future messages to get through.

    If you still need assistance, email [email protected]

    We appreciate your patience and understanding on this matter.

Buck Hollow Sporting Goods - click or touch to visit their website Hunterra - Custom Hunting Property Maps

Let’s Eat! (The Ishi legacy thread)


Bare Shelves Biden
Reverse Seared Venison Inner Loins

I found this new rub that can be used as is or mixed with beer to be a marinade.
It’s a newer rub and kinda hard to find without ordering from a website. They make six different rubs and the two I have are very good.


Mixed the marinade up and let them brew for 5 hrs.


Smoked for one hour then pulled while the grill reached searing temps.


Seared for 4 minutes per side


I’m learning my new pellet grill and the loins after slicing into one were still rubbing trees like rare/medium but so tender and great taste.


Sent from my iPhone using Tapatalk

Wapsi Tree Rat

Well-Known Member
Needed something to pull me out of my annual mid January depression.
Super easy.

Strap trimmed clean
Virgin olive oil
Heavy Montreal steak seasoning
Grill HOT (450-500) for 4 minutes, rolling it 1 minute per side untill seared.
Decrease heat to 325-350, flipping one more time at 90 degree internal temp.
Remove from grill at 122.
After 7-10 minutes, temp rises to 130-132.
I usually cut in after peak temp and 2 degrees cooling.

Do this with almost any cut and you'll never "grind up a deer" ever again!

Grinder 2.JPGGrinder 3.JPGgrinder 4.JPG
Last edited:
Top Bottom