LeadDog Posted December 16, 2006 Report Posted December 16, 2006 Ok this time when I got done cooking the cookies I seared some steaks on the lower rack. I think I could have seared them a little bit longer but the end result was very juicy and good. Next I brought the steaks up to the main grill and left them there at 400° for 25 mins. I peaked at them once and turned them over. I'm really happy about how they turned out. My neighbor tried to steal one before I even got to taste them.
Curly Posted December 17, 2006 Report Posted December 17, 2006 25 mins at 400 seems like a long time. Were they well done?
LeadDog Posted December 17, 2006 Author Report Posted December 17, 2006 Compared to Beef yes they were done, no pink meat in them at all. I don't know why but that is the way I like my venison. You also might not pick this up from the picture but those cuts were extra thick. Beef on the other hand I like medium done. Anyway now I know that venison ribs can be cooked in the same way and turn out good.
DennisLinkletter Posted December 18, 2006 Report Posted December 18, 2006 Fat Bambi.. Bambi Fat? Those be some well fed deer! Damn, that's a lotta fat for a wild animal.. I would have thought they would be much more lean.. Were they "harvested" late spring?
LeadDog Posted December 18, 2006 Author Report Posted December 18, 2006 Yea they were really fat this year. Then again they are fat all the rest of the years too, just a little more this year. We think it was from all of the watermelons they ate last year. The deer had its neck broken in August.
