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Message: <blockquote data-quote="MossyMO" data-source="post: 46190" data-attributes="member: 347">Cold smoked the Tatonka Dust seasoned venison backstraps in oak for an hour.<a href="https://imageshack.com/i/pbJ7IiRUj" target="_blank"><img src="https://nodakangler.com/forums/images/not_found/2015/08/J7IiRU-1.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a>-----  Lump charcoal in the Vortex and cooked the backstraps and Buffalo Wing seasoned shrimp indirect while also toasting the garlic bread. The backstraps cooked indirect till its internal meat temp reached 110º.<a href="https://imageshack.com/i/eyFrrXjQj" target="_blank"><img src="https://nodakangler.com/forums/images/not_found/2015/08/FrrXjQ-1.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a>-----     Backstraps were place directly over the Vortex for a good sear.      <a href="https://imageshack.com/i/idyW4lAyj" target="_blank"><img src="https://nodakangler.com/forums/images/not_found/2015/08/yW4lAy-1.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a>-----Flip side of the venison backstrap sear, to an internal meat temp of 125º and off the grill for a quick rest before slicing and serving.<a href="https://imageshack.com/i/f0F7pHPvj" target="_blank"><img src="https://nodakangler.com/forums/images/not_found/2015/08/F7pHPv-1.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a>-----Venison backstrap, shrimp and garlic toast.  I'm so looking forward to this deer season!<a href="https://imageshack.com/i/p52lBbPyj" target="_blank"><img src="https://nodakangler.com/forums/images/not_found/2015/08/2lBbPy-1.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a>Thanks for looking!</blockquote>

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