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<blockquote data-quote="SDMF" data-source="post: 396966" data-attributes="member: 412"><p>Big chunks like Guy's</p><p></p><p>2+hr "marinade" in garlic/herb olive oil @ room temp. Salt/pepper to taste just before tossing on the grill.</p><p></p><p>600+ degree grill, toss them on and dump the plate full of oil onto the fire for a good sustained flare-up. ~90sec/side.</p><p></p><p>Shut down all but 1 burner, turn the 1 burner down as low as it will go. Get the meat as far from the heat as you can. Insert temp-probe and remove the meat from the indirect heat @ 115-120 (4-7min indirect cooking time for most wild game as the cuts are smaller/thinner even doing "chunks"). Let it stand under a foil tent for 5-15min.</p><p></p><p>I basically do this for any/all red meat no matter what critter it was attached to, wild or domesticated.</p></blockquote><p></p>
[QUOTE="SDMF, post: 396966, member: 412"] Big chunks like Guy's 2+hr "marinade" in garlic/herb olive oil @ room temp. Salt/pepper to taste just before tossing on the grill. 600+ degree grill, toss them on and dump the plate full of oil onto the fire for a good sustained flare-up. ~90sec/side. Shut down all but 1 burner, turn the 1 burner down as low as it will go. Get the meat as far from the heat as you can. Insert temp-probe and remove the meat from the indirect heat @ 115-120 (4-7min indirect cooking time for most wild game as the cuts are smaller/thinner even doing "chunks"). Let it stand under a foil tent for 5-15min. I basically do this for any/all red meat no matter what critter it was attached to, wild or domesticated. [/QUOTE]
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