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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-04-2013, 02:49 PM   #1
Team DD
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Default 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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Unread 01-04-2013, 03:19 PM   #2
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Looks great. What is the recipe?
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Unread 01-04-2013, 03:55 PM   #3
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^^^^^^^What he said^^^^^^^
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Unread 01-04-2013, 03:59 PM   #4
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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
  • 1 (12- to 15-pound) deer hindquarter
  • 1/4 cup olive oil
  • 1/4 cup Big Bob Gibson Seasoning and Dry Rub
  • Potatoes
  • Onions
  • Carrots
  • 4 bottles Big Bob Gibson Bar-B-Q White Sauce
Directions

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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Unread 01-04-2013, 04:01 PM   #5
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Paula Deen had the White BBQ Sauce recipe on her site.

Ingredients
  • 1/2 cup mayonnaise
  • 1/4 cup water
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon prepared horseradish
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon sugar
Directions

Combine all ingredients in bowl and mix well.
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Unread 01-04-2013, 05:44 PM   #6
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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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Unread 01-04-2013, 05:48 PM   #7
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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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Unread 01-04-2013, 07:46 PM   #8
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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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Unread 01-04-2013, 07:49 PM   #9
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Looks great! Thanks for the recipe too, hope to give it a try.
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Unread 01-05-2013, 10:51 PM   #10
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Quote:
Originally Posted by Team DD View Post
I have two more hams in the freezer just waiting on a rainy day to try it again. I think you will like it.
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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Unread 01-07-2013, 10:35 AM   #11
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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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Unread 01-07-2013, 01:42 PM   #12
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sounds great. Thanks for the recipe.
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