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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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01-23-2016, 06:19 PM
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#1 |
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is one Smokin' Farker
Join Date: 06-10-12
Location: Bloomington, IL
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Whole venison leg on the kamado
Today I scratched something off my list that I have been wanting to cook for a long time...a whole venison hind quarter.
A buddy and I have been talking about doing it for a while and today was the day. He brought over a hind quarters off a young buck he killed with his bow this season. We studded it with garlic and then gave it a healthy dose of Oakridge BBQ's venison & wild game rub and a secondary layer of Oakridge's Santa Maria rub. Onto the kamado which was running lump charcoal with a chunk of hickory, apple and plum. Results were spectacular - tender, flavorful, simply delicious. We decided this was going to become a yearly tradition. On to the pictures! Rubbed up:  Waiting for the pit to come up to temp:  Barley fit but it fit - whole leg on the Vision Kamado  Since we had time to kill we decided to have a quick fish fry - thawed up a bag of crappie from earlier this spring. Tried a couple new beers while we were at it.  Crappie getting happy:  Simple batter - Andy's Cajun  Back to the leg - looking good:  And pulled - IT hit about 128-130  Closer look - the smells at this point were heavenly  After a 30 minute rest:  Juicy - tender - smoke ring:  Plenty of juice!  Sliced up:  Thinly sliced, little horseradish slathered on and rolled up - fantastic  I had high hopes for this cook but didn't know what to expect never having done it before. This was probably one of the top 3 things I have cooked...
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WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T" |
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01-23-2016, 06:27 PM
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#2 |
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somebody shut me the fark up.
  
Join Date: 02-13-12
Location: SE Florida
Name/Nickname : Marty
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Damn that looks fantastic.
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Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now. |
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01-23-2016, 06:31 PM
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#3 |
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somebody shut me the fark up.
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
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Oh, hell yes!
You had a great Saturday... and there's plenty more deliciousness to come with a hunk of meat like that one.
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[B]Hardware[/B] - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20) |
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01-23-2016, 06:35 PM
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#4 |
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Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
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Crappie and venison look fantastic. Are you looking to adopt?
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Kettleheads Anonymous Charter Member |
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01-23-2016, 06:42 PM
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#5 |
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somebody shut me the fark up.
 
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Doesn't get any better than that. Looks delicious!!
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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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01-23-2016, 08:48 PM
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#6 |
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is one Smokin' Farker
Join Date: 12-24-12
Location: Up a tree somewhere in MD
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Outstanding! The money shot with the horseradish roll up looks killer!
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[I]Perhaps this is the moment for which you have been created[/I] ~ Esther 4:14 |
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01-24-2016, 04:00 AM
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#7 |
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is One Chatty Farker
Join Date: 01-20-11
Location: Grants Pass, Oregon
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Masterful!
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01-24-2016, 09:17 AM
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#8 |
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somebody shut me the fark up.
Join Date: 10-24-15
Location: South Jersey Pine Barrens
Name/Nickname : John
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I absolutely love grilled venison.
That leg looks outstanding! 
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John Assassin 24 XL BGE Weber Kettle with rotisserie and Vortex Ooni 3 Pizza Oven AMNPS |
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01-24-2016, 09:37 AM
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#9 |
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is one Smokin' Farker
Join Date: 01-30-12
Location: Pewaukee, WI
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I would definitely hit that!
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01-24-2016, 10:11 AM
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#10 |
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somebody shut me the fark up.
Join Date: 07-09-15
Location: Pensacola, FL
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Looks fantastic
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MAK Grills ★ Gateway 30gal Weber Performer w/SnS & Vortex WGA :plane: [SIZE="2"][I]All American Moinkballer[/I][/SIZE] 🇺🇸 |
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01-25-2016, 10:18 AM
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#11 |
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is one Smokin' Farker
Join Date: 06-10-12
Location: Bloomington, IL
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Thanks everyone - it was a blast to cook, we will be doing it again next season assuming one of us gets another deer.
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WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T" |
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01-25-2016, 10:24 AM
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#12 |
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Full Fledged Farker
Join Date: 06-08-14
Location: montreal, quebec, canada
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Looks great!! Job well done
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01-25-2016, 11:01 AM
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#13 |
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Full Fledged Farker
Join Date: 04-10-15
Location: El Dorado Hills, CA
Name/Nickname : Brian
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That looks FANTASTIC! what temp were you running and about how long did it take to come up to 130* IT? thanks
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KAT 48" Reverse flow Pit Barrel Cooker Traeger Big Tex w/ Smoke Daddy Weber kettle Fire Magic Elite 48" ΜΟΛΩΝ ΛΑΒΕ! |
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01-25-2016, 12:10 PM
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#14 |
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Full Fledged Farker
Join Date: 02-23-15
Location: hattiesburg, Ms
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Venison and fish look excellent!
Jack |
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01-25-2016, 12:30 PM
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#15 |
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Take a breath!
Join Date: 01-15-13
Location: Indianapolis
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wow! that all looks great!
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Black Metal BBQ, LLC. |
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| Tags |
| leg, oakridge bbq, venison |
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