YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
Guy Fitzgerald is no stranger to the hunt, and it’s safe to say he is huge fan of venison on the smoker. “Glancing at the pics, you can see this was out of this world delicious! Hickory wood flavor was on point running through the Yoder Smokers Kingman! Cattleman’s Grill Road House rub was a perfect compliment to the sweet flavor of the tender, fresh venison and didn’t overpower the cook. Definitely my #1 method of cooking venison tenderloins, since I was a kid!”
—
Recipe from https://www.instagram.com/fitzgeraldwayoflife/
https://www.facebook.com/fitzgeraldproductionsofficial
INGREDIENTS
- Two Venison Tenderloins (specifically, fresh deer meat was used here from one of our recent filmed bow hunts). Note: Tenderloins are located on the inside of the cavity. Loins (aka: backstraps) are a different, and also deliciously tender part of the deer.>
- Cattleman’s Road House Rub (my fav for venison grilling/smoking)
- Spray EVOO used as a binder for the rub.
- Hickory wood splits.
INSTRUCTIONS
- Built a Wood Fire in the fire box of our Yoder Durango (we did not use any type of charcoal here. It was 100% Wood Fired). Note: We LOVE the direct wood/coal fire box grilling features of the Yoder Durango and Wichita, which allow us so many added options for quicker (definitely for week night) delicious cooks like burgers, chicken breasts, steaks, smaller roasts, grilled fish, veggies, camp coffee pots, and so much more! Build a quick fire and off you go!
- Removed tenderloins from hanging deer, which was about 20 feet from our Durango (they were that fresh!)
- Sprayed with EVOO and moderately sprinkled Cattleman’s Road House Rub on all surface areas. The EVOO held the rub very well.
- Once a good wood coal bed was established and some moderate flames were happening, placed the two tenderloins directly over the wood coal bed.
- Flipped them a couple times, until about 120ºF internal temp was reached (did not take long), as fresh venison tenderloins are best enjoyed rare to medium rare, max.
- Pulled tenderloins off, let rest about 10 mins max, sliced up, added a light shake of Road House to the sliced pieces for a just right flavor burst, and dove in! Nothing else was needed!
A note from Guy:
“These two pieces of venison are the hunters prime muscle meat to enjoy, along with backstraps (we rank heart and liver at the top too). Venison Tenderloin is considered some of the finest meat in the culinary arts world, as well. Where it can be purchased at the retail level (farm raised) it fetches a pretty penny, often around $40/lb. They are typically the first two pieces devoured fresh, and rarely ever make it to the freezer. I would rank the flavor and texture of this cook in the top tier of all things we cook. Excited to do this again and again! Thanks to Yoder Smokers for making the most amazing equipment, and for being amazing people behind the product! Happy cooking to all!”
Guy Fitzgerald is no stranger to the hunt, and it’s safe to say he is huge fan of venison on the smoker. “Glancing at the pics, you can see this was out of this world delicious! Hickory wood flavor was on point running through the Yoder Smokers Kingman! Cattleman’s Grill Road House rub was a perfect compliment to the sweet flavor of the tender, fresh venison and didn’t overpower the cook. Definitely my #1 method of cooking venison tenderloins, since I was a kid!”
—
Recipe from https://www.instagram.com/fitzgeraldwayoflife/
https://www.facebook.com/fitzgeraldproductionsofficial
INGREDIENTS
- Two Venison Tenderloins (specifically, fresh deer meat was used here from one of our recent filmed bow hunts). Note: Tenderloins are located on the inside of the cavity. Loins (aka: backstraps) are a different, and also deliciously tender part of the deer.>
- Cattleman’s Road House Rub (my fav for venison grilling/smoking)
- Spray EVOO used as a binder for the rub.
- Hickory wood splits.
INSTRUCTIONS
- Built a Wood Fire in the fire box of our Yoder Durango (we did not use any type of charcoal here. It was 100% Wood Fired). Note: We LOVE the direct wood/coal fire box grilling features of the Yoder Durango and Wichita, which allow us so many added options for quicker (definitely for week night) delicious cooks like burgers, chicken breasts, steaks, smaller roasts, grilled fish, veggies, camp coffee pots, and so much more! Build a quick fire and off you go!
- Removed tenderloins from hanging deer, which was about 20 feet from our Durango (they were that fresh!)
- Sprayed with EVOO and moderately sprinkled Cattleman’s Road House Rub on all surface areas. The EVOO held the rub very well.
- Once a good wood coal bed was established and some moderate flames were happening, placed the two tenderloins directly over the wood coal bed.
- Flipped them a couple times, until about 120ºF internal temp was reached (did not take long), as fresh venison tenderloins are best enjoyed rare to medium rare, max.
- Pulled tenderloins off, let rest about 10 mins max, sliced up, added a light shake of Road House to the sliced pieces for a just right flavor burst, and dove in! Nothing else was needed!
A note from Guy:
“These two pieces of venison are the hunters prime muscle meat to enjoy, along with backstraps (we rank heart and liver at the top too). Venison Tenderloin is considered some of the finest meat in the culinary arts world, as well. Where it can be purchased at the retail level (farm raised) it fetches a pretty penny, often around $40/lb. They are typically the first two pieces devoured fresh, and rarely ever make it to the freezer. I would rank the flavor and texture of this cook in the top tier of all things we cook. Excited to do this again and again! Thanks to Yoder Smokers for making the most amazing equipment, and for being amazing people behind the product! Happy cooking to all!”
