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[Hoosier Daddy]

I recently smoke the best piece of meat I've ever but into my mouth!   A buddy gave me a deer back strap (tenderloin of deer) and it was wonderful.   Seasoned with SPG then wrapped in bacon then grilled at 250dg until it was 130dg IT.  I was suprised at how good it was.  Mmmmm

[ZCZ]

I recently smoke the best piece of meat I've ever but into my mouth!   A buddy gave me a deer back strap (tenderloin of deer) and it was wonderful.   Seasoned with SPG then wrapped in bacon then grilled at 250dg until it was 130dg IT.  I was suprised at how good it was.  Mmmmm

A friend of mine recently gave me some as well. Better than beef I’d say.
Grilled at 550 on my Pro.

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Z

[LowSlowJoe]

Ha, only part of a deer that I really would like to have...     I often drive down the road , secretly hoping to find a fresh road kill, so I can cut the back straps out.   Problem is I don't even carry around a knife with me, so even if I did run across one, I'd not be able to harvest any.

[pmillen]

Ha, only part of a deer that I really would like to have...    

Venison flavor varies a great deal.  I've harvested deer from Minnesota and North Dakota where the taste is influenced by the bushes and trees on which they've browsed.  Nebraska and Iowa deer are usually corn fed and much better.

I often drive down the road , secretly hoping to find a fresh road kill, so I can cut the back straps out.   Problem is I don't even carry around a knife with me, so even if I did run across one, I'd not be able to harvest any.

If we were sitting near the pit with suitable refreshments I could tell you a few stories about road kill and faux road kill deer.  I knew a man of limited means that fed a huge family all year with that method.  I think the game warden knew but disregarded it.

[Darwin]

Lots & lots of chicken breast and thighs.  During the hot months I smoke up a couple days worth for sandwiches, salads, tacos  and burritos.  I mix in all ethnic groups for variety.  Tandoori and Korean chicken makes great tacos.  Smoked sausage would be next on the list. 
I plan on doing a bit of baking in my grills this winter.

[ZCZ]

Surf & Turf
Except the Turf is venison steak (back strap). Very tender. Not “gamey.”
Also some baked cauliflower & broccoli thrown in sprinkled with Parmesan.

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[BigDave83]

Meatloaf, wings, and cheeseburgers! 90 minutes, 20 minutes and 10 minutes...

20 minute wings, sounds good, can you tell us how.

[Bentley]

I just grill them at 500° and they take about 20 minutes.  Gotta turn them about every 3 minutes, nothing special.

[BigDave83]

thanks, may have to try that, have smoked then grilled to crisp.

[Craig in Indy]

In order of frequency:

Ribs (about 6-to-1 over shoulder)
Pork shoulder
Steaks
Chicken
Brisket

[mo-kid]

bottom round jerky and of course...hamburgers