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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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01-04-2013, 02:49 PM | #1 |
Full Fledged Farker
Join Date: 07-16-11
Location: Trinity, NC
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Venison with White BBQ Sauce
I failed to report this at the time, but better late than never. My buddy called me a few days before Christmas and his daughter had killed her first deer. She wanted me to smoke her a ham, so I said sure, then he said he was giving me the whole deer. Well, I smoked both hams, one for them and one for me. I had been wanted to try Big Bob Gibson's recipe for Venison with White BBQ Sauce. The only thing that I did not do according to his recipe is use his rub. By the time I got the smoker ready and the hams prepped it was time to put the hams on the smoker, so I used my own rub instead. Other than that, I followed his recipe. Both deer hams turned out awesome, the meat was falling off the bone. The only pic I have was about halfway through the cook. This is at the point to where I took the hams off the smoker and added them to the pans with the potatoes, carrots, onions, and White BBQ Sauce.
I definitely recommend this recipe to someone wanting to smoke a deer ham!!
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SteelCraft Products Custom Smoker UDS Phoenix Gas Grill Weber One-Touch Silver Custom Red Thermapen |
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Thanks from:---> |
01-04-2013, 03:19 PM | #2 |
Take a breath!
Join Date: 03-26-12
Location: San Antonio tx
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Looks great. What is the recipe?
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01-04-2013, 03:55 PM | #3 |
Is lookin for wood to cook with.
Join Date: 10-19-12
Location: Kevil, KY
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^^^^^^^What he said^^^^^^^
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[COLOR=blue]Regulators BBQ Team Founding Member[/COLOR] 22.5 OTS, 40" Masterbuilt Electric Smoker, 12' Custom Pull Behind Pit, 17' Custom Pull Behind with whole hog pit, FEC 500, FEC 100 and a blinding fast [COLOR=blue][B]BLUE[/B] [/COLOR]Thermapen, and (2) TW8060's |
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01-04-2013, 03:59 PM | #4 |
Full Fledged Farker
Join Date: 07-16-11
Location: Trinity, NC
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I got it out of my "Big Bob Gibson's BBQ book". I am not at home so I don't have the recipe for the White BBQ Sauce that is provided, but I googled the rest of the process, so here goes.
Ingredients
Cover the entire hindquarter with olive oil. Sprinkle seasoning and dry rub over entire hindquarter. Cook on a smoker or grill for 3 hours at 250 degrees. Remove hindquarter from cooker and place in a disposable aluminum pan. Arrange large chunks of potatoes, onions and carrots around the hindquarter. Pour white sauce over the hindquarter and seal the pan with aluminum foil. Finish cooking on the cooker or in an oven at 250 degrees for five hours. From the Big Bob Gibson's BBQ Book, by executive chef and great-grandson-in-law of Big Bob, Chris Lilly (Published by Clarkson Potter). Copyright © 2009.
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SteelCraft Products Custom Smoker UDS Phoenix Gas Grill Weber One-Touch Silver Custom Red Thermapen |
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01-04-2013, 04:01 PM | #5 |
Full Fledged Farker
Join Date: 07-16-11
Location: Trinity, NC
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Paula Deen had the White BBQ Sauce recipe on her site.
Ingredients
Combine all ingredients in bowl and mix well.
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SteelCraft Products Custom Smoker UDS Phoenix Gas Grill Weber One-Touch Silver Custom Red Thermapen |
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Thanks from:---> |
01-04-2013, 05:44 PM | #6 |
Got rid of the matchlight.
Join Date: 01-02-13
Location: JEMISON, AL
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Hubby has been wanting to smoke a hind quarter this looks like a good recipe to try. Thanks
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01-04-2013, 05:48 PM | #7 |
is one Smokin' Farker
Join Date: 05-09-11
Location: Moville Iowa
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That sounds yummy. As a deer hunter myself I might have to give that a try! I usually piece out the hinds and make whole muscle jerky from it.
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BWS Fatboy |
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01-04-2013, 07:46 PM | #8 |
Full Fledged Farker
Join Date: 07-16-11
Location: Trinity, NC
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I have two more hams in the freezer just waiting on a rainy day to try it again. I think you will like it.
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SteelCraft Products Custom Smoker UDS Phoenix Gas Grill Weber One-Touch Silver Custom Red Thermapen |
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01-04-2013, 07:49 PM | #9 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Looks great! Thanks for the recipe too, hope to give it a try.
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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01-05-2013, 10:51 PM | #10 |
is one Smokin' Farker
Join Date: 07-24-11
Location: Gadsden, Alabama
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Smoking on rainy days is how I justified building a 17' X 17' cover over part of my patio. Something about smoking when I want to instead of when weather permits. On pretty days I roll my offset out from under the patio cover and we stay in the shade.
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01-07-2013, 10:35 AM | #11 |
Full Fledged Farker
Join Date: 07-16-11
Location: Trinity, NC
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My wife has suggested that I need a cover for when I am cooking. Got any pics of what you built, maybe I can get an idea off of that. Thanks.
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SteelCraft Products Custom Smoker UDS Phoenix Gas Grill Weber One-Touch Silver Custom Red Thermapen |
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01-07-2013, 01:42 PM | #12 |
Take a breath!
Join Date: 03-26-12
Location: San Antonio tx
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sounds great. Thanks for the recipe.
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