Weekly Recipes

Cooking in 2012!

There is no reason for getting out and doing some serious cooking.  The weater has been mild and we look forward to an extended outdoor cooking season this year!

If you haven't done so already, be sure to check out all of our great tips and techniques as well as hundreds of barbecue related recipes!
- - - - - - - - - - - - - -

Great Tools @ Great Prices -

Steak Brands

Best Prices ... Best Selection
15 Percent Coupon, summer promo, Beer Machine

Receive even more great information when you follow us on facebook.  We would love to have you come by and post additional information regularly.  Come Join Us!

Join Today - Soon we will be giving away free gifts

Featured BBQ'n

Available in Android Market Do you need our information "On The Go"?  Do you have an Android Smart Phone?  Then you can have Barbecue'n On The Internet where ever you go!  Simple click on the image and download our app.  We will see you on the phone! Available in Android Market

Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .

FAQ Subject: How do I cook a venison ham?

Hey Smokey!

Love the barbecue'n website. I've had an interesting challenge presented to me.

My father was recently given a rather large venison ham. Knowing how much I enjoy smoking meat, he asked me to smoke it and bring it to Thanksgiving dinner. It's currently thawing in my fridge.

I have no experience cooking venison, so I wanted to ask: 1) How should I prepare the ham for cooking? 2) Approximately what internal temperature should I try to attain?

Thanksgiving is rapidly approaching, and I sure would appreciate whatever advice you could send my way.

Thanks much!
David Jett
Louisville, KY

Hi David,

Thanks for the kind words.

Click into "According to Smoky" at and read the "Game Plan" for preparation of venison. Personally, I would bone it out, trimming the silver skin, then sprinkle with a mixture of 1 T. salt, 2 t. each garlic and onion powder, 1 t. each ground thyme, ground bay and black pepper. Rub it down good with lard or Crisco. Then roll it up and tie it with cotton twine and roast it at 350° on a rack over a shallow pan until it reaches 145° in the center. Let it sit for 10 minutes before slicing across the grain.

Have fun,

The Barbecue Store

Holiday Suggestions For Your Barbecue'n Enthusiasts

20 piece Stainless Steel Master Grill Set

20 piece Stainless Steel Master Grill Set

Wireless Thermometers

Wireless Thermometers

Smokin Joe's BBQ Sprayer

Smokin Joe's
BBQ Sprayer

Burger EXPress Single with Patty Ejector
Burger EXPress Single with Patty Ejector
See our Top Ten Sellers!Smoke 'n Fire EnquirerSubscribe now to The Smoke 'N Fire Enquirer, the Internet's most popular backyard grilling and barbecuing on-line tutorial and we'll send you FREE recipes, techniques and tips for preparing the finest outdoor meals. FREE!
Sample Newsletter

Names are really important because we give FREE STUFF away in our newsletters!

Barbecue'n Guy!

See Our Privacy
Policy Here

Follow barbecuennow on Twitter


Subscribe To The Free Smoke 'n Fire Enquirer
Email *



* Required Field
We use and recommend Benchmark to send our newsletters

Since February, 1996