BBQ’d Venison Roast two ways

    Today we got back from our mini- vacation and had a delicious dinner made my fabulous husband! He smoked  2 venison roasts on the grill and they were awesome. 

    First he marinaded them in a mixture of the following for about 2 hours.
  • 1 TBS Coconut Aminos
  • 1 C of apple cider vinegar
  • 2 TBS sea salt, pepper to taste
  • 2 TBS Chef Leo’s meat rub
  • 2 C Water 
 He started the grill, Brandon uses a charcoal grill and he prefers to use wood charcoal. He let the grill heat up to about 275 degrees. Before he put the meat on the grill he rubbed them with some seasonings. One of them he glazed with honey and rubbed it Chef Leo’s Mesquite seasoning . (For honey, he just drizzled the top and brushed it in then sprinkled the top with a light seasoning.) 
The second one he rubbed with Cayenne pepper and Chef Leo’s Mesquite seasoning. (Use as much seasoning as you like.)
He placed both roasts on the grill and allowed them to smoke and cook for about 50 minutes on each side. He basted them with the marinade after each flip. 
When he pulled them off the grill, I sliced them into thin slices and served them warm with some fresh green beans and a little Dijon~Horseradish mustard. The meat had a wonderful smokey spice flavor to it and I can’t wait for leftovers tomorrow for lunch. 
I am the luckiest!

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