Gluttons Club

This article reminds me of how we cook on our camping trips and how my uncle Kevin cooks his venison. He has a legless weber that fits in his pickup that he brings around when its needed. He'll stack some hardwood, light the fire and wait for it to turn to embers. Meanwhile, the venison has been marinating for a half day or more. Once ready, it's a great combination of earthy, smoke flavors and tangy garlic/citrus. The marinade tenderizes the meat and provides a counterpoint to the gamey venison flavors and aggressive smoke flavors.