Dang cayugad, would you just stop it! I'm drooling all over my keyboard.

Went and got a deer roast out of the freezer. Here's what I do with my boneless roasts (separated muscle groups from the hind leg).

1. Stuff it with lots of garlic by making holes with a narrow knife blade and pushing in whole peeled cloves.

2. Apply a liberal coating of salt, black pepper, cayenne pepper, and chipotle chili powder, and massage it in.

3. Sprinkle on about a tablespoon of olive oil (or any cooking oil) and smear it all over.

4. Dust the whole thing with a little all purpose flower.

5. Put it on the pit with coals piledon one side and the roast on the other, add a few hickory chips, and cook until internal temperature reaches 130 to 140 degrees.

6. Take it off, let it rest for at least ten minutes, then slice it up thin.

IT "SLAP YO' MOMMA" GOOD!