Ingredients:
- 1 whole venison backstrap (can substitute beef or pork steaks)
- ½ cup Worcestershire sauce
- ¼ cup soy sauce
- ¼ red onion, sliced
- 2oz bourbon or whiskey
- 1 large orange or three mandarin oranges
- 1 can beer
- 2 tbsp BBQ rub * see recipe below
Directions:
- Preheat smoker or grill to 325º
- Trim venison, beef or pork. Place in shallow dish inside of chamber vacuum
- Add following ingredients to meat, making sure to cover
- Use marinate function on your chamber vac, you can place all ingredients in to vacuum seal bag and use a standard vacuum sealer as well. I prefer the force marinate function. I run the function twice.
- Place meat on grill and cook until your desired doneness has been achieved.
- Remove from grill and rest meat 10 minutes, pour a single shot of bourbon over meat before serving and light for the added kick of bourbon without the alcohol
- Enjoy.
BBQ Rub
- 2 tbsp Garlic powder
- 2 tbsp Onions, dried
- 2 tbsp Black pepper
- 2 tbsp Brown sugar
- 1 tbsp Cayenne pepper
- 2 tbsp Chili powder
- 1/4 cup Paprika
- 1 tbsp Salt
- 2 tbsp Sugar
- 2 tbsp Cumin, ground
Mix and store in airtight container.
Jeremiah Doughty
From Field To Plate
