Venison Steaks/Weber Kettle/Slow N Sear

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  • Published on:  11/22/2017
  • I dry brined these deer steaks for 3 hours, after salting them, I placed them on the rack, uncovered in the refrigerator. I patted the steaks dry, rubbed them down with Tsang Stir Fry oil, fresh cracked black pepper and garlic powder. I used the cold grate method from David at Adrenaline BBQ. After rotating the grate several times, I decided to cook each steak separately, since they were so large. These steaks were so tender and delicious.

    Adrenaline BBQ Cold Grate Video: https://www.201tube.com/video/xGjJQQCfqNY/video.html
    Get your Slow N Sear and other great accessories for your kettle here
    Adrenaline BBQ Company/Slow N Sear: https://abcbarbecue.com/



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