Prepare the meat by triming off any connective tissue, silver skin and fat. Give the meat a good rinsing with cold water and dry the meat with a paper towel. Sprinkle a generous dousing of 3 Knucklehead Rub to coat all the sides of the meat (don't be afraid to add too much rub). Place the meat in a sealable bag. Add olive oil (amount depends on the size of the cut) and Worcestershire Sauce. Mix everything around in the bag and then set aside for up to 24 hours in the refrigerator. When you're ready to grill the meat remove it from the refrigerator 1 hour before cooking to bring it to room temperature.

Ingredients: 1 -2 lbs whole trimmed venison back strap. From your last hunting adventure! 1/4 cup Sweet Baby Rays BBQ sauce 1/4 cup Heinz 57 sauce 1/4 cup Worcestershire sauce 1 Tablespoon of Montreal…