Home Forums Hunting & Shooting Food, Cooking, and Game Preparation What is the BEST Way To Cook a Whole Deer Loin?

Best of luck to your boy Rick.

My 14 year old is all amped up for our white tail youth hunt this week too.

They sure are packed with excitement & wonderment on them big road trips at that age too!

I can cook quite well thank you!

I used to butterfly too... when I was like 20 or something.

Folks used to do it that way when I was a kid.

It didn't take me too long out on my own to figure out I like to freeze large roast sized cuts rather than steaking and freezing. For backstraps I like to cook them whole, halves or in 3rds depending on how big they are.

It's easy to steak up a roast sized cut when partially thawed and it packs tighter as a bulk cut with less surface area to potentially freezer burn.

IMHO - pretty much bang on - I tend to season the same but cook on the grill at slightly lower temps, while brushing the loin with butter every time I turn it. I only cook long enough to get it to the rare/medium rare stage.

Light beer is never OK, nor does it make anything else OK.

Light beer is fine it means I can drink another six pack for the same cals.

I actually like good beer, getting drunk isn't the object. I'd rather have two or three good ones.

You mean there's other ways to hydrate the body??

Three glasses of water and three real beers beats the heck out of six horse wizz lites.

lol!!

this evening i grilled my loin as described by bigbrie, only i did didn't add the cheese. it was delicious! thanks for the great suggestions.

glad it worked out for you and you enjoyed it .

Perfect. This is now on my "To Do" list.

This! I do this with half and third loins, but have done it with whole loins as well. It just can't be beat, hands down. Simple and delicious!

This might be my favorite campfire quote ever! Amen brother, amen.

Just can't understand why anyone would drink DIET BEER. Light bread=diet bread, light ice cream=diet ice cream, light beer is diet beer. My daughter goes to school in Reading PA and every time we go up I stop in Stoudts resteraunt and pick up a couple six packs of their October Fest and a couple of their Fat Dog. Real beer is a pleasure to drink in, light beer is a pleasure to wizz out, Joe

Ok we tried this and let me tell ya......

It was great!!

Thx

My favorite way is to use a pepper based seasoning, EVOO optional. I like Montreal Steak and a little extra garlic powder. Smoke lightly over apple until on the raw side of rare. Cut into thick individual portions and finish on a very hot grill. An advantage if entertaining is you can do the smoke part ahead of time and finish on the grill quickly when it's convenient. Also you can cook to order when finishing, oddly enough there are people who like it cooked medium or better.

put it on the grill unseasoned,and basically just warm it up,serve with horseradish sauce on thin slices of Italian or French bread.