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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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10-31-2013, 12:59 PM
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#1 |
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On the road to being a farker
Join Date: 02-25-13
Location: Central, IL
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Venison hind quarter w/PRON
I've made a lot of summer sausage, jerky, ground & formed bacon, etc... over the years but haven't smoked much for venison cuts. I bagged a nice little doe a couple weeks ago and decided to give it a whirl with a whole hind quarter.
I marinaded it with a whole bottle of Stubb's beef marinade with a cup of brown sugar for 48 hours then added a bacon wrap on top with an extra dusting of brown sugar and black pepper. She went on the UDS at around 300 deg until the IT was 165. I foiled it with some butter and a splash of beef broth to keep it from drying out too much. I took it off at 205 and rested it for 4 hours prior to pulling. I tossed it with the "pan" juices and a bit of Blues Hog prior to serving. Darn good stuff but next time I'm going to take it off at @ 145 and slice it. My nibble at 165 was ungodly good. IMG_2530[1].jpg at 165 IMG_2531[1].jpg IMG_2539[1].jpg |
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| Thanks from: ---> |
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10-31-2013, 01:01 PM
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#2 |
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somebody shut me the fark up.
  Join Date: 08-09-13
Location: Round Rock, TX
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Where does the line start????
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- [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B] |
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10-31-2013, 01:06 PM
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#3 |
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is Blowin Smoke!
Join Date: 12-15-11
Location: Madison, MS
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I cooked one to 150 int the other day it was nice and tender!
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Large BGE, MINI-WSM, URR (Ugly Retro Rotisserie) Weber OTG |
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10-31-2013, 01:06 PM
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#4 |
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somebody shut me the fark up.
 Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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That looks great.
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10-31-2013, 01:11 PM
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#5 |
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is One Chatty Farker
Join Date: 08-23-13
Location: Colorado
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Dang! That looks phenomenal!
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10-31-2013, 01:40 PM
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#6 | |
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Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina
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Quote:
Looks like it pulled easily.
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My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle |
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10-31-2013, 01:40 PM
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#7 |
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is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
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Well now that you shared that...
 I may start hunting again.  Very nice. 
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42" WFO,[B][/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B] Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!! [COLOR=Red]My Build[/COLOR]: [URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL] "[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes |
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10-31-2013, 01:52 PM
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#8 |
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is One Chatty Farker
Join Date: 03-08-13
Location: LawrenceFarkingKansas
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Heck ya. Love venison!!! Got a new Sako A7 for my birthday. Been seeing plenty of deer in our alfalfa field. Going to have to try this, never done a whole hindquarter. That looks great.
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-jeremiah LG BGE-Brinkman Cimmaron-Custom Pull-behind (old grade school boiler)-Weber Kettle-DCS 30" some say he's dead...some say he never will be. |
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10-31-2013, 02:01 PM
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#9 |
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On the road to being a farker
Join Date: 02-25-13
Location: Central, IL
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Thanks for the kind words. I'm learning as I go but I'm very happy with the first attempt.
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10-31-2013, 08:13 PM
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#10 |
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On the road to being a farker
Join Date: 11-14-10
Location: Meridian, MS
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Question:
So next time are you going to strictly take it off at 145 and slice and serve? No foil and no resting? Deer season with guns starts soon here!
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UDS with BBQ Guru DigiQ, Weber Gasser, XL Big Green Egg, Charcoal Grill, Red Thermapen |
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10-31-2013, 10:12 PM
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#11 |
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On the road to being a farker
Join Date: 02-25-13
Location: Central, IL
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It would need to rest awhile before slicing.
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10-31-2013, 11:40 PM
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#12 |
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Full Fledged Farker
Join Date: 12-11-12
Location: kettering. ohio
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I'll be in the stand all weekend thinking of this post! Nice!
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11-01-2013, 06:29 AM
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#13 |
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Babbling Farker
Join Date: 11-26-12
Location: Cedarburg, WI
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Looks good! I may have to try that!
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Chris- Midwest BBQ Outreach |
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11-17-2013, 06:58 PM
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#14 |
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Knows what a fatty is.
Join Date: 10-20-13
Location: Northwest ar
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I got a fresh one in the sink looks like it's going in the freezer whole for a few weeks. Can't wait to try this
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