Bar-B-Qued Deer Steak
I also use chicken breast. Boneless and skinless. The olive oil seals in the juices and keeps it from drying out.
I have a lid on my barbeque and have a temperature gauge.. This works like an oven so I keep my temperature to 350 degrees (no higher) and a meat thermometer to test for doneness on all my meats.
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Refrigerate if longer than 1 hour.
Bar-b-que like a regular steak..The olive oil helps the meat from drying out. Turn once with tongs and cook the other side.