Tatonka3A2
New member
Started with 2 venison brackstraps - the sliver skin removed.
Venison that I rubbed with garlic olive oil and seasoned with Tatonka Dust and a little Canadian Steak Seasoning.
Onto the top shelf of the Yoder with just the fan running to help move the smoke along. The tube smoker filled with Hickory pellets with a nice smoke rolling along the venison. Smoked for an hour with no heat.
Fired up the Yoder to 500° and threw the venison on to the grill grates when they were nice and hot.
FLIP
For the sides - some mixed veggies and garlic toast
And last but not least the lobster tails - seasoned with melted butter, minced garlic, parsley, and some sea salt. While the lobster was cooking I spooned over some melted butter.
Finished plates...
Money shot
Venison that I rubbed with garlic olive oil and seasoned with Tatonka Dust and a little Canadian Steak Seasoning.
Onto the top shelf of the Yoder with just the fan running to help move the smoke along. The tube smoker filled with Hickory pellets with a nice smoke rolling along the venison. Smoked for an hour with no heat.
Fired up the Yoder to 500° and threw the venison on to the grill grates when they were nice and hot.
FLIP
For the sides - some mixed veggies and garlic toast
And last but not least the lobster tails - seasoned with melted butter, minced garlic, parsley, and some sea salt. While the lobster was cooking I spooned over some melted butter.
Finished plates...
Money shot
