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!

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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 deer meat?

i just want to know how to cook deer meat we just went hunting

Hi Lanell,

Click into "According to Smoky" on the opening page of and read the "Game Plan" and here is another recipe:

Venison Roast
Trim hind quarter and separate into roasts. Remove all silver skin. De-boning will make it easier to slice, but if you do, roll it back up and tie with cotton twine.

With a sharp pointed knife, make 1" deep slits about 1/2" wide and stuff into each a sliver of garlic and a green onion, then trim them off at the surface level. Do this all over the roast. Then rub with a mixture of 1 T. oil and 1 T. Worcestershire sauce. Place on a rack over a shallow pan containing 1/4" water to keep the first juices from burning. Preheat the grill for roasting (350°), put the roast in and leave it alone for about 50 minutes. Check the internal temp and take it out when that reaches 145° and let it sit for 10 minutes before slicing thinly across the grain.

The neck meat and other tough parts makes great chili.

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
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