Recipe/guidance for cooking deer on in ceramic gri

I'm new to grilling.....recently got a primo jr ceramic grill. Have deer in the freezer...now just need some help from the locals to help me with a recipe. Thanks in advance fellers!

Start simple. Wrap some sliced back strap in bacon and grill it.

New to grilling? Or new to ceramic grills? That will help us give you advise better

New to grilling altogether Darryl.....

I smoked a roast at 275 the other day until it reached 160 internal temp. Sliced it, finished it in Au jus on the stove, then made French dip sandwiches with it. Dang it was good.

This is my favorite way to grill backstarp

I put some southern seasoning on some cubed venison last night, and grilled it. It is very good cooked that way, just don’t overcook it.

The biggest mistake you can make grilling venison, or cooking it anyother way, is overcooking it.

Don't forget the eye-tal-yun dressing!!

A 3 lb roast smoked at 250ish till internal temp of 150ish is one of my favorites. Pretty much was SBS said. I can't keep leftovers, everyone loves it.

This is an elk roast I did as above.

Daggum that looks tasty Ticka!!

Sounds like you have a nice smoker. It will grill though. I can only assume the primo is like an egg. If so your worst cook will beat all of your best cooks previous. Low and slow is your best option. Boston butts are very easy. Bring your cooker up to 220 or so. Sprinkle the Boston butt with your favorite rub. Set it on the smoker. Let it ride until about 197 degrees. Pull it and cover it in foil. Let it set and cook. It should reach a little over 200. Once it does let it cool and pull it.

Sorry you were asking about deer. I don’t usually smoke deer but I will bet some one here does and can guide you. I was just thinking about a new smoker and what to do.

Sorry for all the replies. One more thing. If you snatch that smoker open when the temp is close to 400 you will burn yourself. Learn the “burp”. You have YouTube.

Thanks for the advice Darryl!

Take the tenderloins (the small, inner loins). let them sit out until room-temp.

brush with EVOO.

Sprinkle liberally with kosher salt and fresh cracked (course) black pepper.

Grill no more than med-rare. (get your grill good and hot - 500ish)

take it off the grill and let it rest on a ceramic plate under an aluminum foil "tent" for 7-8 minutes. (pro tip, let the plate soak under HOT water for a couple of minutes first, then dry it with a hand towel so that it's a little warm when you put the tenderloin on it to rest.)

slice into "medallions" about 1/2" thick.

Threaten bodily harm to anyone that even looks at a bottle of ketchup or steak sauce.

I think there was a point in history where hunters "discovered" italian dressing and bacon...............and from that point forward, it's like EVERY SINGLE RECIPE includes "marinate for 17 days in italian dressing" and "wrap the chit out of it with bacon".

The recipe above will work just fine with the larger backstraps too.............but I will often trim them into smaller pieces first (similar in size to the inner loins) and cook them the exact same way.

I take my cube steak and marinate it in 50 / 50 low sodium Dales and Italian dressing in a zip lock bag for at least 4 hours. Take some bamboo skewers and soak them in water. Cut up some onions , Bell peppers , and if I'm feeling crazy I'll dice up some chicken. Kabob that stuff. You can't hardly mess it up. I don't know why but it kabobs hardly ever turn out dry.

Fellas I really appreciate all the help! have given me some great tips/advice.

If you're new to grilling make sure you have a good thermometer. I use mine all the time to make sure I don't overcook things or undercook chicken, etc. Especially helpful is getting a dual probe thermometer for when you smoke. One in the butt one on the grate. You'll get it in no time!