Its been a favorite of ours here at BGH for many years. You can adjust the seasonings to suit your own taste. I like to double or even triple the recipe for the marinade to make sure all the meat is thoroughly covered with the seasoning mixture. From time to time I'll even substitute some dry white wine for part of the soy sauce, gives a nice mellow flavor and a bit less salty.
Good luck! Let us know if you try it and what you think.
Everyone has different ideas about trophy pictures. Looks around and you will see "long armers," "set behinders," "big cheesers," and "blood covered brutes." I have a few tips to keep your trophy pictures from being laughers or worse yet just plain gross.
#1 Clean it up. Try to avoid bullet holes, gut pile, mass amounts of blood, and the tongue sticking out. You don't want your big buck to look like a angry 1st grader with his tongue out or a MMA fighter during the 3 round.
#2 Long arming...