Page 1 of 1

Chicory Rub Hindquarter

PostPosted: Wed Nov 04, 2015 8:14 pm
by gtk
Man this is good !
Image
Image
Image


Sent from my iPhone using Tapatalk

Re: Chicory Rub Hindquarter

PostPosted: Wed Nov 04, 2015 8:45 pm
by dustygoodson
dang bet that is good

Re: Chicory Rub Hindquarter

PostPosted: Thu Nov 05, 2015 2:19 am
by terry08
Looks wonderful, recipe please

Sent from my SM-G920R7 using Tapatalk

Re: Chicory Rub Hindquarter

PostPosted: Thu Nov 05, 2015 9:28 am
by triple_duece
Dang that looks awesome. Got a deer done like that near Vicksburg one year, expensive but very good.

Re: Chicory Rub Hindquarter

PostPosted: Thu Nov 05, 2015 9:59 am
by gtk
Rub
----------------------
2 Tbsp. chilli powder
1 Tbsp. sugar
1 Tbsp. kosher salt
1 Tbsp. finely ground chicory coffee
1 tsp. coarse ground black pepper
1.5 - 2 llb deer HQ or Backstap


The wife usually doubles or triples this recipe.

The deer meat should be 1.5" - 3" thick. Any thicker and it won't get done in the middle. Clean the strip of meat up , dry off with paper towels, and generously rub it down with the mixture. I let mine sit in fridge all day. Let the meat come to room temp before grilling.

Grill should be 400-500.. Grill 3 - 5 minutes each side. I take it off as soon as the internal temp reaches 120-125.. Any longer and it will be tough. For venison, anything past med-rare is too done & will be tough. Let it "rest" for 5 min's or so, then slice thinly

Re: Chicory Rub Hindquarter

PostPosted: Thu Nov 05, 2015 12:16 pm
by jv
Bet that is good...will have to try it