BBQ Across America

Before I continue on in the regional style series I want to talk about wild game and its place on the barbecue. Most people shy away from wild game on the grill because it gets to dry during cooking. But if you turn the brisket into an edible work of art why can't the same be done to a good piece of venison? Wild game is all about preperation. What you do before it reaches the grill is just as important as the cooking itself. A good marinade is all that is required to turn a tough inedible hind quarter into a juicy and tender feast. Red Wine, beer, pineapple juice or even a combination make a wonderful marinate. My personal favorite is a mopping sauce that I will reveal the recipe for at the end of this post. 24 hours of soaking in this will leave an indelible impression on you taste buds. It's good for all wild game and is also excellent to soak chikens. And of course there's always aluminum foil. This will keep juices in but also locks out the wonderful wood flavor so I just go with the marinate and mopping during cooking.
Alright heres the recipe. Nothing special but works wonders

Al's Backwoods Marinate and Mop Sauce

2 cups Distilled White Vinegar

2 cups apple cider vinegar

2 tablespoon Coarse Salt

2 tablespoon garlic powder or use crushed garlic if you wish(I do)

2 teaspoon Black Pepper, or more to taste

2 teaspoon Hot Red Pepper Flakes, or more to taste

1 teaspoon ground cayenne pepper

2 small Onions, thinly sliced

2 Jalapeño pepper, thinly sliced

mix all ingredients together and marinate meat in a cool place for 24 hours
cook over indirect heat or preferrably a smoker grill for 8-10 hours
mop sauce unto meat every hour