#traegergrills #grilling #venison #wildhog #wildgamecooking
In todays video, we're breaking in our new Traeger pro series 22 grill. We're cooking some venison backstrap, and some wild hog ribs, both of which were harvested, processed, prepared, and cooked by yours truly. Recipe below:
Venison backstrap:
Ingredients
1-2 lbs of venison backstrap or tenderloin
olive oil to coat
sea salt
black pepper
Directions
Heat treater grill to 225 degrees
lightly rub venison with olive oil
season venison on all sides thoroughly with sea salt and pepper
place on Traeger and cook approximately 15-30 minutes, turning once
remove from grill when internal temp reaches 115-125 degrees
let rest for 5 minutes, then slice and serve.
Wild Hog Ribs:
Ingredients
1-2 lbs of wild hog ribs, or meat
yellow mustard
Lawry's seasoned salt
black pepper
Barbecue sauce (I recommend Stubbs original)
aluminum foil
Directions
heat Treager or pellet grill to 225 degrees
coat ribs with yellow mustard, on both sides
coat ribs with seasoned salt and pepper thoroughly
wrap in tin foil, and place on grill
grill for approximately 20-30 minutes, and remove
take ribs from aluminum foil, coat with barbecue sauce, and re-wrap loosely with aluminum foil
return to grill and cook until internal temperature of 160 degrees
remove from foil and place directly on grill grates for an additional 5 minutes for added smoke flavor
remove from grill, let rest for 5 minutes
cut ribs and serve with barbecue sauce
