The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 06-14-2011, 03:02 PM   #1
syndicate559
Full Fledged Farker
 
syndicate559's Avatar
 
Join Date: 06-04-11
Location: Fresno, CA
Default smoking venison

Just saw SQWIB's post about his venison chili. That's actually what I do with most of my venison, but I'll usually grind all of the roasts and stuff to use in chili and burgers. I've got a bunch of back straps and a few loins in the freezer, though, and I've been thinking about smoking them for a long time. The meat is so lean, though, that I'm always kind of scared of it. I don't want to dry out and ruin the best cuts. Have any of you smoked back straps or loins? If so, how did you prep them and how did it turn out?
__________________
Eddie G. - Smoke Bomb BBQ coming off a Lang 48 Hybrid Deluxe
syndicate559 is offline   Reply With Quote


Old 06-14-2011, 04:52 PM   #2
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Default

They are easy to dry out by overcooking.. but they are great when cooked til pink in the center.

here's one on the campfire but you could do this on a grill..marinade and season
http://www.bbq-brethren.com/forum/sh...d.php?t=103075

or butterflied, cured and stuffed..
http://www.bbq-brethren.com/forum/sh...ad.php?t=98794

or draped with bacon..
http://www.bbq-brethren.com/forum/sh...ad.php?t=74165

or make a canadian bacon...
http://www.bbq-brethren.com/forum/sh...ad.php?t=63847

or pastrami...
http://www.bbq-brethren.com/forum/sh...ad.php?t=56614

venison just benefits from not overcooking
I smoke most venison until reaching an internal temp of 135 to 140, then let it rest

just a few options...
__________________
jeanie
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missed
Blog name added to photos to slow down folks posting them elsewhere as their own. Sorry! :/
http://cowgirlscountry.blogspot.com/
cowgirl is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Tips on Smoking Venison Roast Pipin' Pig Q-talk 6 09-05-2011 05:19 PM
smoking venison hams? SCPossum Q-talk 8 02-22-2009 03:13 PM
need help...smoking venison stix and summer sausage Lumpy Q-talk 4 12-28-2008 04:11 PM
Venison medallions, venison moink(pron) cheez59 Q-talk 3 12-01-2008 07:28 PM
Smoking Venison Jerky today Wi-Doe-Maker Q-talk 0 11-11-2006 06:20 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 06:40 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts