 Welcome all back to the channel everybody. It has been a minute since we have gotten out on the grill and done some cooking so long in fact that I have a new grill. It's covered in bugs for some weird reason. So today's video, we are going to be doing my first attempt ever at doing a reverse sear, well really a reverse sear on anything, but a reverse sear on a back strap, whole back straps and tenderloins, the most deliciousness. So a few weeks ago, shot my first deer of the season. It was a nice, healthy dough. We got the tenderloins out, we got the back straps, we got the rest turned into breakfast sausage. What I wanted to do was put this on a smoker grill and get it to temperature first with some smoke and then hit it with that sear and that is called a reverse sear method. It's really popular in steaks and hopefully it's gonna have a nice, caramel-y, delicious crust. This is gonna be something you guys can try at home and hopefully it's delicious and it's a new spin on your deer meat. So let's give it a whirl. Y'all, this is the Camp Chef Woodwind. It is a digital smoker. Go ahead and turn it on. It'll set temp, this Bluetooth to your phone and all that fun stuff. The Pellegrills have become really popular, especially with a lot of hunters, wild game enthusiasts. Let's do 220 high smoke. Let's do that. Okay, here we go. So it is warming up right now. It takes about five minutes. I'm using the Competition Blend pellets that are also Camp Chef. How this system works is it feeds through here. It is indirect right now with this plate. There's a probe right here that we're going to use. Comes with this probe, by the way. Just go through this slot. You can also make this direct heat by removing, there's a shield plate right here. You can move that. You can get some actual flames coming up. But we're going to do indirect heat. We're going to do 225. We're going to smoke it until it is about 130 on the inside. So it's basically ready to go eating temp-wise. And then we're going to hit it super hard with a sear. I've got this little iron skillet right here, this flat iron skillet. And we're just going to heat that up real hot, give it a nice sizzle. First thing we've got to do is put some rubs on our meat. Let's go take a look at it while this is warming up. In the kitchen with OSG. Ocean Spoon Girl. We're going to the ocean tomorrow. You already told me. With Ocean Spoon Girl. I was going to make it a surprise. Where are you? I was going to be like, where are we headed next? Well, by the time this video hits, we'll probably already be there. If you're going on our last day here, we get a deer feast going on. So you want to show them our meat that we got going on here. And then we're going to show them the rubs that we're going to be using today while you're doing that. So this is the Cosmos Cue. Cosmos Cue friend of Guggen Squad. And master of everything meats. He's a legitimate world champion. And he makes some amazing stuff. These rubs right here have like a sugary coating, a sweet and spicy coating. And they really make a really good glaze when it melts into your meat. And then when you cook it, it's just awesome. We tried it the other day on some deer. It's a little different than what we're going to do here. So these are the back straps. These have aged. Let's see. I wet aged them in a cooler for four days. When did you pull them out? Four days after I was gone, I was traveling. OSG pulled them out of the cooler though and vacuum sealed them. Then we left them in the refrigerator for two weeks. No. Week and a half. Week and a half. Been trying to experiment over the last few years to try to get the most tenderness out of my deer meat. And I think this is going to be mega juicy succulents. Look at those tenderloins, my goodness. What we're going to do, hit it first with one of these. What do you want to go with, honey? Honey, chipotle, killer bee, or just regular honey killer bee? There's one spicier than the other. Yeah. And there's one heat. Two heats, one heat. So what are you feeling? You feeling spicy? I'm not feeling that spicy. No, you're feeling vanilla. Another one we use all the time here at the tree house. This is just an SPG. I would also suggest the cow cover from Cosmos Cube. That's what he usually uses on everything as a base. Okay. So. And then we just want to sprinkle this. Do a real, like, oh yeah, yeah, yeah. Get in there. Get in there good with it. A little more wrist action on that. And then flip them over. I have also already cut out the silver skin on these. Thank you. So these should be just ready to dissolve in your mouth. Just like to give it a little pat. Not a big rub in, but just kind of a pat. And the natural juices from the meat will start to stick to those sugars that are in the rubs and really get something special going on. And then we're gonna put it on the capture. Is deer meat done right here? Just look at these awesome cuts. You know, I got a lot of respect for the animal. Every time I shoot a deer, I start thinking, like, what am I gonna do with this one? Every time I go, every animal I take, I learn a little bit and I'm starting to get it dialed. So the grill's pretty clean. We'll need to even scrape it off. So let's go ahead. Absolutely amazing. These 10-year-olds. Absolutely incredible. Oh man, and that Cosmo rub just melts into there. Woo-hoo-hoo, baby. First thing we need to probe is probably the loins. That's at 51 degrees. So when it hits 130, they're gonna be good, but when they're about 120, I'll probably go ahead and pull the tenderloins off and go ahead and get a hot sear on them. I got it set to go off at 120 and there's the grill at 242 right now. So let me show you all the meat from the last buck that I shot. Big ol' buck, man. One of the biggest Texas bucks I've ever shot. These backstraps are ginormous right here. So I still have to take a lot of the fat in the silver skin off of these. This is definitely the fattiest deer I've ever shot in Texas. The rump of that deer was just full of tallow. I'm gonna take these out and clean those up. I actually use a filet knife to take the silver skin off, off the backstraps. I find that it's a little bit easier, you know, just like you would a fish, like a skin. Of course we got the tenderloins in there as well. So we're reloading, restocking as we're cooking more. I put the top there at the treehouse. But this is the process that I've been using on the deer. I have hung a couple in the refrigerator and I do have the ability to do that at the new lease but a cooler will work just fine. If you don't have a walking fridge, go ahead and quarter your deer and let it sit in the cooler. We got a couple of big 20 pound packs of ice and I will let this drain, let this ice drain out with the red juices that are in there. And then just periodically do that and you're basically wet aging your meat. You do that for, you know, four to seven days and I think you're gonna see a difference with it. And if any of you all out there have the Dometic coolers or refrigerators rather, you'll have to get back with me on this. I haven't tried this yet, I'm going to. But if you've got one, you can basically dry age a deer on site. Let's say you're going for a week, you shoot a deer on the first day, you can quarter it, put it in the refrigerator. I need to come up with some sort of rack system in there that I can put it up and let it age. I'm thinking about trying to put like a salt block or some sort of, you know, put some Himalayan salt or something in there, get fancy with it and see if that makes a difference as well and that way it's not sitting directly on water. I've seen that there's not water being soaked into the meat, it's a dry age. I enjoy experimenting with this to try to get the most flavorful, tenderest deer meat out there. Some of you might listen to a meat eater podcast but I listened to an episode one day, Steve Vernello, and he had a meat scientist on. He was talking about when you have an animal that hasn't gone through rigged mortise yet and you put that muscle group on the skillet or whatever it is, basically that meat, that muscle will constrict up way more than it would after it's gone through rigor. So it makes it really tough, you know. I had some tenderloins the other day out of a young doe and it was within an hour of us processing it and being on the ground and it was so tough. I was like, why is this so tough? This makes no sense whatsoever. So when I listened to that, it made total sense. Aging your meat is really important. So at least let your animal go through rigged mortise before you hang it up and start quartering in and processing it. Pretty close, y'all. It's been 35 minutes or so and we are going to pull these off, put some butter and olive oil on there and just saa, saa! Just probably 30 seconds or so on the tenderloins, maybe a minute on the straps. Yeah! It's gonna be good Amy! And then put it in tin foil for about 20 minutes and yeah! I haven't even peaked at it yet. That's big no-no, don't wanna peek at it. But I know for sure it's gonna get that nice little glazy crust on there and with that rub. Yay! I can feel right now, honestly, look at the hair dry. So we're going to pull this out right now. Maybe I should have peaked a little earlier. Maybe he loves both, and she's on the back deck, and we got bubbles. So I'm going to shut down the grill right now. So we've got our melted butter. Woo! It's a little hot. Watch your style. I'm pretty sure that's the first time you've ever done that. We're going to come in here. We're going to get these tendies. They look a little dry, but we're going to bring them back to life. They look a little dry. They're very pink. Ooh. This works just a little bit. Will you have a Sonoma pan to do that? Yeah. Ah! What's it supposed to do before? I don't know about that. Just put the steam. Put the butter. Cook in. 30 seconds to a minute right here. Then we're going to do the same thing with the straps. Real hot. Real hot. Real fast. I'm trying my William Sonoma good copper mixing bowl. I'm going to tell you what. That's real hot. It's copper. Is it copper? I thought it was stainless. It's copper. I'm going to lie to you. It's really hot. I'm kind of nervous. I'm going to turn this thing off. My bowl is mixing bowl! We'll make sure the bowl is going right here for a second. Okay? You're just coming out. Follow the action. Okay. Tindy's only aluminum foil. Same thing with the backies. Ooh! I'm smelling it. It smells good. Yeah, the backies. Meanwhile my asparagus is probably burning. Hang on. Crucial moment. Over the buttery goodness. The first searing. Yeah! Buttery goodness on this side. Literally just seconds. Ooh! I got one on my toe. That hurt. No, that hurt. Oh, no, no, no. It's hot. It's really hot. That's why you're wearing socks. Yeah, this is the finishing move right here. That socks are on. That socks are key. Okay? Shut that down. We're good. We're good. That was extremely hot. Just want to get that crust. We got the crust. Now we're going on here. I'm going to need a wrap up. I want that double heat. So I can also put a layer on top of this. Which I'm going to need. Transferring inside. 20 minutes inside of that. I hope. Experimental. Go check on my asparagus in the oven. Take her out for me. What about these? Keep them in there. Okay, asparagus done. Going to have some sides. A little bit of whatever your favorite dull beverage is. Little red wine. Happy smile. To do the honors on covering. See what I'm saying? Hydration back in the game. Wow. I'm thoroughly impressed. Woo. Maybe this looks awesome. But just to finish it off. Just a little topper. We're going to take a little Himalayan salt right here. And just do a little sprinkling. And right now y'all a moment of truth. Let's do the tenderloin. Let's chop a piece. Let's see what we're dealing with here. That's what it looks like on the inside. Definitely done. Not as tender as I was hoping. That crust. The flavor is outstanding. Let's try the backstrap. That is tender right there. Tender. Very juicy. Maybe a tad overcooked with that 130. But we'll try it. Now the backstrap. That might be the best whitetail I've ever had. That is outstanding. Oh my gosh. So I think the tendies. We just cooked a hair too long. Backstrap is perfect. Oh my gosh y'all. Look at this. Y'all need to get up in this right here. Oh my dear goodness. See that crust? And that one is cooked perfectly. Best whitetail backstrap I've ever had. No question. No question. Reverse seal on that backstrap. Simply outstanding. Let's get OSG's opinion. Get you a piece of that backstrap right there. You've had quite a few backstraps in your day. Almost smells like a maple bacon flavor. Really good right? Zero gaminess. That's good. That's awesome. I think that's the best whitetail backstrap I've ever had. I feel like if you did not tell me this was deer or venison. You just wouldn't know. I don't think I would know. Okay try a piece of the tenderloin. I thought it was a little tough. Let me try either one. I think I just overcooked it. I really taste a maple bacon flavor though. There's no maple or bacon involved. So that's awesome. You said you didn't like this one as much? I thought it was delicious flavor. It's just a little tougher than what I would expect out of a tenderloin. I feel like this one's warm. Really? Yeah I'll take this one for two to eat. Well maybe you got into the juicy piece. I got the ends so. That's pretty good. Okay. I think you did really good. I think this is the best one we've ever cooked. Again that's aged I think four. You said four or five days? Four days. Four days in the cooler. And then vacuum sealed in the refrigerator for a week and a half. Cosmos rubs on there. A little bit of SPG smoked it at 225 for about an hour. Got it up to 130. Pulled it off for verse year. And then added a little Himalayan salt. Oh let it sit. Let it sit for 20 minutes and then added a little Himalayan salt. Honestly when you pulled it out when it was just smoked I was like a little hesitant because it did not look like that. It looked like jerky. It looked like jerky at first. And I still think I should have pulled it off like 120. That was my original plan. I was like maybe I need to do 140. I should have done 120 going with my gut but I was trying to be safe. But you never want to overcook while I tell dear it makes it taste really irony. But honestly zero gaminess. I think we aged it perfectly to get all the game out and get the tenderness. Awesome whitetail dear. Delicious. Try that recipe at home y'all on your next whitetail. I think you will love it. And while we were filming that, Emmy has thrown, what is that? Sour cream? Sour cream. Sour cream everywhere. Oh god bless that little girl I love her. Alright y'all that is it for today. Hopefully this recipe helps you out on your next wild game experience. Get some back straps. Don't forget those tenderloins man. They're tucked up in there. But you got to get those out. Those are really really good. And don't forget to age them. I'm going to be doing this a little bit more. So stay tuned. Subscribe if you want to see more on the cooking and hunting side of things. And thank you guys for tuning in as always. I will see you on the next adventure. And good luck on your next outdoor experience. Wishing you the best. Bye now.