@@pamelapelech3249 if it was rare it would have red juice dripping from it, not look like pork. I've been cooking loin and backstrap for 30 years and that is overcooked!
At first I DEFINITELY thought so too but @ 5:34 ....idk they don’t look to bad there ....it probably wasn’t TOO bad ....having it being tenderloins probably saved them .....if he would have cooked a backstrap like that .....instant shoe leather lol
@@lessthanlogical I don’t think it looks dry and gray …that’s all I’m saying …I think it was the lighting that made it look gray at times ….it’s not dry …at 5:40 he literally squeezed juices out of it …..I think he cooked it perfectly….this is coming from someone that eats venison 1 to 2 times a week
These poor city folks, bless their hearts, don’t know what they’re missing. Never bought one in my life and I can’t remember a bad tasting one, even if it was terribly overcooked. Good use for a little good compound butter.
@@aqs6024 No, sorry, you don't cook venison medium or above. your venison should not be white in the middle. take ur "everyone gets a trophy" mentality and F off somewhere.
Love your videos. Venison is my favourite meat to cook with, good job guys. I’ve never bbq’ venison... usually seal in the pan with a red currant sauce and some rich and creamy potatoes! 🤤
@@FOGOcharcoal I suppose a pass is warranted. We don't want to be mass producing Deer tenderloins to do something like this over and over until we get it right. I feel like I came here because the tumbnail looked amazing, and the end product was not that.
Did you season it with just salt and pepper? Time and temp of the grill and what temp did you pull the tenderloins. Great cook I have 2 of these in my freezer ready to go.
Yall are entertaining but this video was useless. Titled how to cook venison tenderloin and you have two guys talking alot while saying nothing of value.
Hi Steve, no problem! Hey, sometimes we get it right and sometimes not. I try to use these times as learning experiences and hopefully I can do better next time. I appreciate the constructive criticism!
Ok, the finished product was overcooked and looked NOTHING LIKE THE THUMBNAIL. Plus, you gave no cooking instructions (of course, I wouldnt really want instructions for overcooking meat, though). #fail
Depends on where you harvest your deer. My WT from last season was as tender and delicious as AAA Alberta Beef. Two hours east of me, a friend harvests WT and Mulies that beat that same AAA Alberta Beef.
Dathan Garfield guess it depends on what one perceives as tender. Down here in Texas tender is considered when meat almost melts in your mouth and that’s due to night fat content within the meat. Venison is extremely lean, I’ve eaten venison for years and the most tender venison meat is only the backstrap.
@@fccoz8348 I don't know how well fed Texas deer are, but the Whitetails, Mulies, Elk and Moose in my part of Alberta tend to eat better than the cows. Still ultra lean, but if you cook 'em medium rare, they're absolutely delectable. Chew with your tonsils tender.
@@FOGOcharcoal yeah sometimes it happens to the best of us! Next time try duck fat instead of oil. Also pull at 120° internal and rest for ten minutes. Trust me it'll be the best thing you ever tasted!
You guys seem like super nice fellas. And the production quality of this video is very good. But that's the most over cooked backstrap I've ever seen.
was wondering why it wasnt as dark as ive seen , like ever haha, guessing thats why? thats shit was white meat hahaha
That is tenderloin, not Backstrap and is pretty rare. Backstrom is from the back, tenderloin is from behind the pelvis
@@pamelapelech3249 if it was rare it would have red juice dripping from it, not look like pork. I've been cooking loin and backstrap for 30 years and that is overcooked!
As a hunter that’s cooked deer meat for years you over cooked the shit out of that make me want to cry 😢
At first I DEFINITELY thought so too but @ 5:34 ....idk they don’t look to bad there ....it probably wasn’t TOO bad ....having it being tenderloins probably saved them .....if he would have cooked a backstrap like that .....instant shoe leather lol
@@stifflers69mom1 No. This is overcooked. If its dry and grey, it is neither tender or delicious. And you just wasted a prime cut of meat.
@@lessthanlogical I don’t think it looks dry and gray …that’s all I’m saying …I think it was the lighting that made it look gray at times ….it’s not dry …at 5:40 he literally squeezed juices out of it …..I think he cooked it perfectly….this is coming from someone that eats venison 1 to 2 times a week
@@stifflers69mom1 you may be right. But the thumbnail got me I guess.
@@lessthanlogical yeah lol that thumb nail looks like a completely different cut of meat
These poor city folks, bless their hearts, don’t know what they’re missing. Never bought one in my life and I can’t remember a bad tasting one, even if it was terribly overcooked. Good use for a little good compound butter.
Compound butter makes everything better
waaayy overcooked that bro
Everyone likes their steak different. Not everyone’s a medium or medium/rare fan
@@aqs6024 No, sorry, you don't cook venison medium or above. your venison should not be white in the middle. take ur "everyone gets a trophy" mentality and F off somewhere.
@@Danimal2784 Ur xD
Definitely don't blame you for re-doing it for the thumbnail
Thank you.
Seeing ninja made me realize how much I don't miss him on guga lol
LOL
Awesome Video! What is the brand of the cutting board? Thanks!
I'm not sure, we were at Ninja's house
Love your videos. Venison is my favourite meat to cook with, good job guys. I’ve never bbq’ venison... usually seal in the pan with a red currant sauce and some rich and creamy potatoes! 🤤
Great job 😍😍
Thank you! Cheers!
Wayyyyyy over cooked!
that thumbnail is not the same as what was cooked
Tenderloin is inside the rip cage. Backstrap is along the entire spine.
also there’s no cooking instructions
I am like a minute into this and came down here to see if they had put them anywhere
Overcooked yes, but that cut of meat is so good even if it little overcooked
Yes sir, hey, it happens sometimes!!
@@FOGOcharcoal I suppose a pass is warranted. We don't want to be mass producing Deer tenderloins to do something like this over and over until we get it right. I feel like I came here because the tumbnail looked amazing, and the end product was not that.
Where do they raise deer in a pasture?
its slightly overcooked right?
HMMMMMM....could be....lol
wayyyyyyyyyy overcooked the hell out of that steak. only cook those medium at the most
Did you season it with just salt and pepper? Time and temp of the grill and what temp did you pull the tenderloins. Great cook I have 2 of these in my freezer ready to go.
Hi John, you can find the full instructions here: www.fogocharcoal.com/blogs/cook/venison-tenderloin-off-the-grill
Let me know how it comes out!
Bro I’ve never see deer meat that white looking totally over cooked but you can really ruin the inner loin of a whitetail
No expert here but, overcooked.
Nah. It looked good. I take venison to 140°F. No more than that, unless it's ground.
I agree, that should be more pink, 130-135 max
Big time !! Way way over
Super tender as I almost choke trying to chew it
Thanks for watching Calvin!
Really need the name of that song. I would go perfectly with a video I am creating
All I have to say is Yum!
Yall are entertaining but this video was useless. Titled how to cook venison tenderloin and you have two guys talking alot while saying nothing of value.
Thanks for watching!
Wayyyyy too well done
Sorry
The guga B-roll is classic!
Doing this tomrrow
Let us know how it turns out!
If you flip it over and point down with the knife you take the siverskin with virtually no meat at all .
No idea how to cook deer. Not hating on ya but you used way to salt lol and overcooked it.
Hi Steve, no problem! Hey, sometimes we get it right and sometimes not. I try to use these times as learning experiences and hopefully I can do better next time. I appreciate the constructive criticism!
Bro is that gugas brother🤣🤣🤣🤣
LOl, no, it is not
Dude who’s never had it is missing out so bad
It is just so good.....
Have u ever been on gugas videos? U look so familiar
Yes.
Ok, the finished product was overcooked and looked NOTHING LIKE THE THUMBNAIL. Plus, you gave no cooking instructions (of course, I wouldnt really want instructions for overcooking meat, though). #fail
It looks delicious
Thank you 😋
Super overcooked
On a side note. I couldn't go hunting this year. So if anyone could point me in the direction of purchasing backstraps, I'd appreciate it.
safe to eat?????not sure what that was
Well, 1 year later and I'm still here so I think it was definitely safe to eat. Lol. Funny, others have mentioned that it was over cooked!
Why not show what temp and how long
If I am correct, there is a link to the full recipe in the description.
You guys are awesome 😎 #foodlovers
Well thank you Chef, you're not so bad yourself!
I love watching all of your videos brother, love deer meat ! Perfect cook
Too overdone for me, I like it a bit bloody & juicy, but one of my favourite cuts for sure 👌
Yeah, we may have missed the mark a bit on this one. Hey, it happens to the best of us.
Grill it all..Great💥
good content
friend
Medium is overcooked. Don't go hunting. Destroying that meat is a sin.
Great video, but that back strap is way way over done.
Glad you enjoyed the video!
It's not backstrap.
It's not tenderloin, it's backstraps
tenderlions about half that size usually
Same difference
@@milwaukeetweed4843 no, it's not
Those are tenderloins from a farm raised red deer. They are much bigger than our whitetail or mule deer.
The thumbnail is straight clickbait
The size of those tenderloins suggests they are elk or moose. I have harvested numerous deer, and I have never seen a tenderloin that big.
Hmmmm, I don't know what to say to that...
Those tenderloin were from ranch raised red deer. Those are almost elk sized.
pasturized deer.
Started with venison, ended with pork 😂
This isn't a how to lol. It's a montage. I have cooking questions!
How can I help you?
@Fogocharcoal how to ? Temperatures, times, seasoning, meat status? This isn't a How To, it's a Watch Me Cook. No instruction after salt.
Look more like back straps to me.
Cooking venison tenderloin and smokingonabigcigar heilyeah
Too much salt.... Rub those babies with garlic butter and thyme. That's all you need. Internal temp at 135 degrees. Rest for 7-10 minutes.
Those steaks look nothing like the picture and that is so over cooked
overcooked
That shit look way too tuff. Way too over cooked
Lol, he overcooked it.
It can happen
Overdone
What a grossly misleading cover photo! that overcooked outcome looks nothing like the cover photo.
Waay overcooked
Terrible and way way overcooked
Hard to see a good backstrap go to waste like that. Way overcooked.
Please consult a professional chef that venison is over cooked.
Thank you
That was so overcooked it pretty much ruined the cut
Thank you
Photoshopped thumbnail
Thank you Parker!
Ruined your "amazing piece of meat" by overcooking. Should be served medium rare-medium at most
Thank you
Bro I’m a hunter and harvest deer. Let me tell you, venison is good but it’s definitely not tender and that goes for blackstrap as well.
Depends on where you harvest your deer. My WT from last season was as tender and delicious as AAA Alberta Beef. Two hours east of me, a friend harvests WT and Mulies that beat that same AAA Alberta Beef.
Not true at all. You aren't processing or cooking your venison right.
Dathan Garfield guess it depends on what one perceives as tender. Down here in Texas tender is considered when meat almost melts in your mouth and that’s due to night fat content within the meat. Venison is extremely lean, I’ve eaten venison for years and the most tender venison meat is only the backstrap.
High***
@@fccoz8348 I don't know how well fed Texas deer are, but the Whitetails, Mulies, Elk and Moose in my part of Alberta tend to eat better than the cows. Still ultra lean, but if you cook 'em medium rare, they're absolutely delectable. Chew with your tonsils tender.
Lost me at "not wild."
BURNTTTTTTTT! ☹️☹️☹️
Please study your subject better next time.
OK, thanks Brad
Ooof. Bait and switch on the thumbnail, and way overcooked.
Sometimes it happens!
AH that poor tenderlion! Soooooo over cooked
It happens sometimes....
@@FOGOcharcoal yeah sometimes it happens to the best of us! Next time try duck fat instead of oil. Also pull at 120° internal and rest for ten minutes. Trust me it'll be the best thing you ever tasted!
Taste like a mouth full of flour
That doesn't sound too tasty
Dude you've incinerated it. Shame on you!
Hey, it happens from time to time.
Overcooked as shit
I don't know, I never cooked it. LOL, kidding my friend. Hey, sometimes it happens.
looks overcooked and dry do another one 🤣
We just may have to do that my friend!
Just stop
Ruined it
It happens sometimes. I always try to learn from my mistakes and share it with others that it can happen to anyone!
Awful
We will try harder next time.
overcooked
Thank you, thank you very much.