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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-08-2012, 05:37 PM | #1 |
Full Fledged Farker
Join Date: 08-04-12
Location: Mechanicsburg, PA
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Question from my wife - venison rub
My wife asked me what kind of rub she should use on venison for the smoker. My response was "uhhhh, I don't know." Her comeback - "ask the Brethren then."
Folks? Brian
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Weber Performer w/smokenator WSM 22.5" White Thermapen Ex-pat Canadian [B][COLOR=Red]When all else fails just ask yourself, WWGALD???[/COLOR][/B] |
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12-08-2012, 05:48 PM | #2 |
is Blowin Smoke!
Join Date: 04-13-12
Location: On Lake Michigan
Name/Nickname : ...
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Venison is very low in fat so I have never had much luck smoking it.
That bing said, I have always compared it to beef. I use Montreal seasoning for deer steaks so you may want to start from there. "You don't win friends with salad!" - Homer Simpson Sent from my iPhone using Tapatalk
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Humphrey Battle Box | WSM | Grilla Chimp | Weber Q1200 |
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12-08-2012, 05:52 PM | #3 |
is one Smokin' Farker
Join Date: 04-26-11
Location: Vinita, OK
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I have smoked several whole hind quarters, and I like to use a marinade/rub with soy,EVOO, garlic and onion powder, a little brown sugar, smoke for a couple of hours then wrap in foil with onions and some beef broth until it falls apart. By adding the broth in the foil it help the meat retain some moisture, Just straight smoking for me produces a very dry product.
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12-08-2012, 05:54 PM | #4 |
Take a breath!
Join Date: 10-25-11
Location: Troy MI (dreaming of sitting in a treestand)
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to smoke it I would add some bacon. it all depends on what flavor you are looking for. I am going jerky on monday, that is sitting in a store bought pork rub, and some honey wheat beer. I will dry it off just alittle and this will give it a sweet taste for the jerky.
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12-08-2012, 06:26 PM | #5 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I use this on back strap and steaks
COFFEE RUB 1 tbl k- salt, 1 tbl fine ground coffee, 1/2 tsp blk pepper( table grind), 1/2 tsp onion powder, 1/4 tsp ancho chili powder
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12-08-2012, 09:13 PM | #6 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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Oakridge makes a venison rub, you could give that a shot.
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[COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
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12-08-2012, 09:17 PM | #7 |
is one Smokin' Farker
Join Date: 07-25-12
Location: Huntsville, Tx
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Little olive oil and some Harley's. It's great on venison.
Sent from my iPhone using Tapatalk |
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12-08-2012, 09:21 PM | #8 |
is one Smokin' Farker
Join Date: 05-27-12
Location: Glenburn, ND
Name/Nickname : Marty Owens
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4 to 6 hour milk marinade and then treat it as a lean meat.
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12-09-2012, 04:06 AM | #9 |
Full Fledged Farker
Join Date: 08-04-12
Location: Mechanicsburg, PA
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Thanks a lot guys. I love giving her tons of choices - which I now have.
Brian
__________________
Weber Performer w/smokenator WSM 22.5" White Thermapen Ex-pat Canadian [B][COLOR=Red]When all else fails just ask yourself, WWGALD???[/COLOR][/B] |
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12-09-2012, 05:13 AM | #10 |
is one Smokin' Farker
Join Date: 02-21-11
Location: Old Town, Maine
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Salt and pepper only, deer meat needs nothing else IMHO.
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12-09-2012, 08:36 AM | #11 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Any rub suitable for beef is also suitable for venison. Several companies make venison or game rubs but you do not need to buy anything special to cook it.
after a couple hours (dependent upon temperature) I use a piece of fresh pigskin to cover the roast and the pork fat keeps it moist and adds flavor. Good luck |
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12-10-2012, 07:08 AM | #12 |
is One Chatty Farker
Join Date: 06-21-10
Location: Right over there
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I had outstanding results when smoking it to pull temp, not slicing. I had a neighbor bring me a full bone in hind quarter and ask me to play with it, see what I could think of. Pretty simple actually. All I did was trim it up and remove the silver skin, inject it with Smoke on Wheels pork injection, rub with EVOO and some Simply Marvelous SS and Pecan and laid some bacon on top of it.
I put it in the Kamado Joe with some hickory and apple wood chunk at 225 for about two hours. Because it is a lean piece of meat, I decided to double foil wrap it at about 150 IT and threw in a Paulaner Salvator dark beer for good measure. Took it up to 201, which is when it was probe tender. Pulled and sauced with bbq sauce...outstanding flavor without the sauce, even better with it. Will be doing it this way for my next deer smoke next week for sure. |
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12-10-2012, 07:14 AM | #13 |
Full Fledged Farker
Join Date: 09-12-11
Location: Streamwood, Illinois
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I have bought my boys at work, the deer hunters, a bag of Oakridge's Venison and they told me family and friends will no longer let them make venison any other way.
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12-10-2012, 10:25 AM | #14 |
is one Smokin' Farker
Join Date: 03-04-11
Location: Palatine, Il
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Montreal steak seasoning works well. I have a bunch of deer meat that I plan to experiment with this winter/spring. As of right now I have been making a lot of jerky.
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