BobBrisket
Moderator
Jeanie, as always, I like your style!!! Hope the fishing was good too! I'd hit that! :-D
Venison shoulder on the campfire
- Thread starter cowgirl
- Start date
markdtn
is one Smokin' Farker
That looks wonderful!
jgbmgb
is one Smokin' Farker
You never cease to amaze all of us!! Great looking grub!! Oh, and we are making your Smoked Apple Dumplins tomorrow to go with our brisket!! YUM!!
Scott_nra
Knows what a fatty is.
I am avenison guy but never tried Front shoulder on a grill of any kind although I've tried it other ways and and because it usually is tough, I now grind every bit of it. Was it tender or "chewy"? I'm always lookg for options with venison. In fact, next time I do my backstrap chops, I'll post with recipe.
Just WOW Again cowgirl! That looks like a good size shoulder. Nice harvest and Great Cook all the way.
chicagokp
Babbling Farker
As usual, my mouth is watering....
smokemonster
Knows what a fatty is.
Wow! Nailed it once again. Always look forward to your posts.
Thank you Thirdeye and Bob! Bob the fishing was great. :grin:
Mark thank you! :grin:
Thank you! Hope you take pics of the dumplins! Hope you have a great 4th too. :mrgreen:
Hi Scott, the meat isn't chewy. I agree it is easier to grind the whole thing but I like to throw a couple of shoulders in the freezer and cook them whole. It takes so much work to "whittle" around the connective tissue that I find it easy to cook it whole and let others serve themselves and "whittle" the tender meat out themselves. :grin:
Sometimes I cook them on the UDS.. http://cowgirlscountry.blogspot.com/2009/12/mesquite-smoked-venison-shoulder.html
and the block pit...
http://cowgirlscountry.blogspot.com/2008/12/smoked-venison-shoulder-chipotle-pork.html
they are great for fajitas!
I do love backstrap too. :thumb:
Thank you Toast! This one was not huge but it was tasty. :-D I still have a bit canned and some in the freezer.
Thank you Chicago!
Smokemonster, that is very kind of you...Thanks!
.
Mark thank you! :grin:
Thank you! Hope you take pics of the dumplins! Hope you have a great 4th too. :mrgreen:
Hi Scott, the meat isn't chewy. I agree it is easier to grind the whole thing but I like to throw a couple of shoulders in the freezer and cook them whole. It takes so much work to "whittle" around the connective tissue that I find it easy to cook it whole and let others serve themselves and "whittle" the tender meat out themselves. :grin:
Sometimes I cook them on the UDS.. http://cowgirlscountry.blogspot.com/2009/12/mesquite-smoked-venison-shoulder.html
and the block pit...
http://cowgirlscountry.blogspot.com/2008/12/smoked-venison-shoulder-chipotle-pork.html
they are great for fajitas!
I do love backstrap too. :thumb:
Thank you Toast! This one was not huge but it was tasty. :-D I still have a bit canned and some in the freezer.
Thank you Chicago!
Smokemonster, that is very kind of you...Thanks!
.
fingerlickin'
Quintessential Chatty Farker
I just remembered, I haven't told you I loved you lately. 
Sorry about that.
I'm just going to assume you shot that deer too, right? You're too much.
Sorry about that. I'm just going to assume you shot that deer too, right? You're too much.
Bonewagon
Babbling Farker
Wow. Looks delicious!
I just remembered, I haven't told you I loved you lately.
I'm just going to assume you shot that deer too, right? You're too much.
lol Thanks Jason... :mrgreen:
yes it's a whitetail from last season.
Jason thank you! Hope you're having a great 4th! :-D
Love the open pit action! You are most definitely living right Jeanie!
