View Full Version : BBQ Brethren "Wild Game" Throwdown

10-23-2009, 12:35 AM
Our new category is...

"Wild Game"
One of many eligible critters

...as chosen by River City Smokehouse, the winner of the Hot and Spicy Throwdown (http://www.bbq-brethren.com/forum/showthread.php?t=71020)!

Here is the newly updated, simple and unchanging list of rules for the BBQ Brethren Throwdown...

1) The dish must be Grilled or Smoked during the cooking process, or feature Grilled or Smoked ingredients in a prominent manner.
2) Entries must be cooked during the current throwdown period ( 10/23 - 11/1 ).
3) All pics (any number) must be submitted by Midnight Central Time on the night of 11/1.
4) Only one picture from one dish will be used for voting, so please specify which one you want used, otherwise I will choose and my decision will be final.
5) If you have any problems with any of the entries, believing them not to be qualified for any reason, please use the ***VOTE*** thread and exercise your power of voting against those entries. Any complaints posted in any Throwdown thread, or directed to me via any other means will be ignored.

The voting will begin Monday 11/2 after I submit the "Vote" thread and will run through Friday 11/6. All votes will be public.

Don't forget the Soups, Stews & Chili Throwdown (http://www.bbq-brethren.com/forum/showthread.php?t=70947) is still accepting entries until midnight Sunday night (10/25)!

Our next category will be decided by the winner of the Shellfish Throwdown (http://www.bbq-brethren.com/forum/showthread.php?t=71088).

Best of luck and even better eats to all!

Hugh Jorgan
10-23-2009, 02:06 AM
Looking forward to this one for sure!

Smokey Al Gold
10-23-2009, 09:09 AM
Going hunting today so I'll kill me some wild game this weekend :)

10-23-2009, 09:16 AM
I'm wild and I'm game....

10-23-2009, 12:12 PM
Thought it read wild and gamey Wayne :biggrin:


10-30-2009, 06:56 PM
I thought there would be some postings by now!
I went pheasant hunting for the first time in close to 30 years, and bagged a few :-D.

This was sunday's dinner and monday's leftovers. The bag between the brown sugar and the bird is the marinade of apple juice and seasonings.

The ingredients:

The Pheasant wrapped in bacon: (sorry got a little fuzzy)

On the grill, indirect heat for about 1.25 hours, smoked with hickory chunks because that was what the bacon was smoked with. (should have pulled at 1 hour, a little bit dry, but not bad)

On the plate before carving:

On MY plate for dinner :-D (leg, thigh and a slice of breast), with broccoli, and my own concoction of long grain and wild rice with mushrooms, onions, and garlic, cooked in chicken broth. Real butter :-o (my cholesterol levels are good :-D Suprise suprise!!)
Please use this picture for the throwdown.

Cliff H.
10-30-2009, 07:16 PM
I sooooooo want to go pheasant hunting. This should be a good throwdown.

10-30-2009, 10:59 PM
Looks good! Sounds even better.:cool: I would wager that so far you are a lock for this one!:lol:

10-30-2009, 11:08 PM
Dang work is crazy right know… I hope I am back home to do some smoked rabbit or mini egg venison.

11-01-2009, 09:43 AM
I had to work yesterday and am headed back today, I think for a full shift..... It looks grim for a Throwdown cook. I'm sure looking forward to seeing some last minute entries.

11-01-2009, 03:20 PM

With a little help from a guy at work, who volunteered a pound of 90/10 deer burger, I was able to get a late lunch together. I seasoned the meat with salt/pepper mix, added chopped garlic and chopped onion to boost the moisture and then gave them a couple of shakes of Wooster for good measure.

Chris, please use this next pit shot for my entry picture.


Topping one with cheese, these were cooked to an illegal, but totally satisifying 140° internal. Yes, every now and then I break a USDA rule for doneness. :biggrin:


Served on a toasted bun with some brown mustard, some peppers and of course, some of my home made hamburger dills.


Rick's Tropical Delight
11-01-2009, 05:20 PM
i got nothin. looks like it's a two way event!
i am however making some pork superballs. :biggrin:

Hugh Jorgan
11-01-2009, 05:31 PM
I'm working on something, but I don't know if it will be acceptable.

11-01-2009, 05:39 PM
This is gonna be an interesting Throwdown.

11-01-2009, 06:16 PM
Pheasant looks like a mummy left over from halloween! Ha! Ha! Gotta be good cuz it's wrapped in bacon!

Papa Payne
11-01-2009, 06:35 PM
Wow, just now reading this thread. Should have borrowed some deer tenderloin from my brother... oh well, too late now... :-D

Rick's Tropical Delight
11-01-2009, 07:01 PM
here's some smoked trout dip i made yesterday with some trout i caught earlier this year...


on a table water cracker with a pinch of brethren pepper blend


Hugh Jorgan
11-01-2009, 08:58 PM
I'm thinking outside the box. I got a couple of pounds of shrimp and a few clusters of oysters from my dad. He took Friday off and went shrimp baiting and oyster harvesting with his buddy. They got in late last night and I picked mine up earlier today.

The shrimp was cleaned and wrapped in bacon then dusted with Creole seasoning and pepper. It was the cooked on the UDS over heavy oak and hickory smoke for one hour.

The oysters were roasted open over charcoal with a handful of hickory chips.

My father and a friend cast nets for the shrimp over bait, and picked up the oysters at Bull's Bay, near Charleston.


Thanks for looking, it was delicious!

11-01-2009, 09:26 PM
Now I know you guys are not scared of my pron pic taking abilities, so any advice on what to season venison steaks with.

Will post to pron to enter this throwdown.

Hugh Jorgan
11-01-2009, 09:32 PM
I like fresh cracked black pepper and a little garlic and onion powder. You might try a beef rub.

11-01-2009, 09:50 PM
Now I know you guys are not scared of my pron pic taking abilities, so any advice on what to season venison steaks with.

Will post to pron to enter this throwdown.

I like fresh cracked black pepper and a little garlic and onion powder. You might try a beef rub.

Those seasonings work really well. If you want a little more bump, treat it like lamb and add rosemary, thyme and some sugar to the mix. Just don't over-do it.

Since you are in California, have you ever tried Pappy's products? Chris Lilly's new book has a good looking lamb recipe in it that I think would be killer on wild game.


Hugh Jorgan
11-02-2009, 04:05 AM
I'll have to try that Rosemary too, I don't usually keep it but started too recently. I've been cooking quite a few birds. I keep Thyme all the time.