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Chicory Rub Hindquarter

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Chicory Rub Hindquarter

Postby gtk » Wed Nov 04, 2015 8:14 pm

Man this is good !
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Re: Chicory Rub Hindquarter

Postby dustygoodson » Wed Nov 04, 2015 8:45 pm

dang bet that is good
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Re: Chicory Rub Hindquarter

Postby terry08 » Thu Nov 05, 2015 2:19 am

Looks wonderful, recipe please

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Re: Chicory Rub Hindquarter

Postby triple_duece » Thu Nov 05, 2015 9:28 am

Dang that looks awesome. Got a deer done like that near Vicksburg one year, expensive but very good.
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Re: Chicory Rub Hindquarter

Postby gtk » Thu Nov 05, 2015 9:59 am

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
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Re: Chicory Rub Hindquarter

Postby jv » Thu Nov 05, 2015 12:16 pm

Bet that is good...will have to try it
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