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<blockquote data-quote="stalker" data-source="post: 270252" data-attributes="member: 863">I also like to eat them right away.&nbsp; We usually have a couple of meals during the first week of season when everyone is still there.My older brother cleans them up and slices about 3/8&quot; to 1/2&quot; thick.&nbsp;&nbsp; He removes all the junk as stated above.We have a gas grill at the cabin so I use an A-Maze-N smoke tube to get some flavor.&nbsp; I season them with whatever steak seasoning I enjoy at the time and then I cook them with no flame and the smoke tube (depending on outside temp) for about 45 minutes. Then I light up half the grill to finish them on low.&nbsp; I don't believe I stick a thermometer in them, but the goal is medium rare.The results are spectacular.&nbsp; Save the tips for the newbies.&nbsp; They will be hooked for life.If possible, serve with a good red wine in a well used coffee cup.&nbsp; Side dishes are optional.&nbsp; Looks like I had left over venison hamburger beans.&nbsp; Paper plates add a touch of class also.Now my tummy is rumbling.&nbsp; Thanks a lot!</blockquote>

[QUOTE="stalker, post: 270252, member: 863"] I also like to eat them right away. We usually have a couple of meals during the first week of season when everyone is still there. My older brother cleans them up and slices about 3/8" to 1/2" thick. He removes all the junk as stated above. We have a gas grill at the cabin so I use an A-Maze-N smoke tube to get some flavor. I season them with whatever steak seasoning I enjoy at the time and then I cook them with no flame and the smoke tube (depending on outside temp) for about 45 minutes. Then I light up half the grill to finish them on low. I don't believe I stick a thermometer in them, but the goal is medium rare. The results are spectacular. Save the tips for the newbies. They will be hooked for life. If possible, serve with a good red wine in a well used coffee cup. Side dishes are optional. Looks like I had left over venison hamburger beans. Paper plates add a touch of class also. Now my tummy is rumbling. Thanks a lot! [/QUOTE]

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