Tyler Farr‘s journey to becoming a becoming a country music songwriter and performer began the summer he turned 16, when his stepfather – a guitar player for the legendary George Jones – took him on the road with the band.
These days, Tyler is seeing his dream come true. He’s written songs for a slew of other country artists, and broke through the country and all genre charts last year with his debut album, “Redneck Crazy.” Sparked by the #1 title-track, the album landed at #2 on the Country Albums Chart and #5 on the Billboard Top 200 Albums Chart. Farr went on to celebrate back-to-back #1 singles with his hit “Whiskey in My Water.
To keep himself grounded with all this newfound fame, it’s important for Tyler to make time for himself and return to his roots and the outdoors, whether it’s sitting against a tree calling turkeys, enjoying the solitude in a tree stand, standing knee deep in a river fishing for trout, or cooking his prized game on the Big Green Egg. “It’s a little hard for some people to understand, especially if they’re not familiar with the pressures and stress that comes with the music industry, but the outdoors is my release,” says Farr. “Honestly, some of the best days are those when I don’t see a deer or hear a turkey – I’m just sitting out there enjoying the quiet. That’s when I come up with some of my best song ideas. I do my best writing in the woods.”
Ingredients
- 2 pounds venison cube steak
- 2 cans Diet Coke®
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 teaspoon salt
- ¼ cup prepared mustard
- 1 cup flour
- 2 cups vegetable oil
Instructions
Place the cube venison into a large bowl; cover with Diet Coke. You can add multiple steaks at the same time, but be sure to cover the meat completely with the liquid before adding more venison to the bowl. Let sit for at least one hour and then turn the venison inside the bowl. Flip the venison steaks inside the bowl and allow them to sit for another hour, or even overnight.
Remove the cube venison from the Diet Coke and pat dry with a paper towel. Season on both sides with salt, pepper and garlic pepper. Coat each venison steak with a light covering of prepared mustard, then dredge in flour and let rest about ten minutes.
Set the EGG for direct cooking at 350°F/177°C.
Heat a Dutch oven or a cast iron skillet for approximately 5 minutes, add the vegetable oil and allow it to heat. Add the venison in a single layer; flip when the batter turns brown around the edges. The venison cube steaks should cook for about three minutes on both sides.