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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 . . . . . . . |
Hello SMOKY. I am looking for a recipe on deer barbecue. If you have one can you send it to me please.
Thanks:
Venison Roast
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.
Stephen Kiger
Click into "According to Smoky" on the opening page of www.barbecuen.com and read the "Game Plan" and here is another recipe:
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.
Have fun,
Smoky
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