ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
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 just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 10-15-2013, 10:22 PM   #1
BigButzBBQ
is One Chatty Farker

 
BigButzBBQ's Avatar
 
Join Date: 03-16-10
Location: Northwestern Wisconsin
Downloads: 0
Uploads: 0
Default Smoked some Bear

One of the great things about getting known for your smoking prowess is that you get people asking you if you want to smoke something for them. In this neck of the woods that can mean quite a bit of wild game. Now, I know that you could be thinking that this would mean a lot of work and possible expense with no pay off for me and, that would be true, if I did it totally for free that is. Honestly though, I'm not in the butcher business or even in the curing meat for cash business but, a man needs to eat. More importantly, my family needs to eat so, I have a standing rule, I take a cut off the top of whatever I smoke, literally. Okay, sometimes it's a cut off the side but, you get the idea. The other added benefit of people bringing me different things to smoke, I get to smoke new stuff I've never smoked before.
When a friend of mine mentioned that he had a couple of bear roasts he wanted me to smoke up, I jumped at the chance. Hadn't smoke bear before and always wanted to. I trimmed up both of the roasts he gave me. Bear fat is notorious for giving off flavors so, I made sure to get every scrap of it off of the outside. One of the roasts didn't require much trimming at all but, the other was a different story. When I was done with that one, I ended up with three fist size chunks of meat. Boy was that meat ruby red!


The color reminded me of beef so I hit it with some Cow Pow and there was a sweet smell to it so I hit it with some Pig Pollen as well.

From there it went onto the OTG to catch an indirect smoke. Sorry, no temperatures were taken, I have a bad tendency of doing this. It's like cooking by feel and intuition.


Now, for a commercial break. While the bear was continuing its slow cook, I through some squash and chicken thighs on for dinner.




And now back to the Bear!
It took about 5 hours until it hit 205. I wrapped it when it hit 160 because I was worried about a major loss of moisture. After it came off the OTG I let it rest for 2 hours wrapped in towels on the counter before even slicing into it. Here is how Yogi looked when he was ready to slice up.


Time for the slicing!


Yogi was really tasty. The flavor was similar to beef but, a hair sweeter. The tenderness was perfect and it pulled apart like choice brisket. There was a good amount of shrinking during the cook process so, I didn't take much of the end product. I did end up with enough for a couple of delicious sandwiches.
I have word that the same buddy who brought me the bear is out salmon fishing. Considering he was ecstatic over how the bear turned out, I'm looking forward to possible salmon being on the menu.
Thanks for looking!
__________________
Some call me... Tom...?

12" Charbroil, SJS, WGA, 22.5 OTG, mUDS, 2 UDS w/AML Wood Art Custom Handles, Pull behind rig , & 1 new rig being built from 500lb tank.

Inventor of: 3BGB! , Shigen! , & Bacone Scotch Egg Sundae!
Avatar by Zydecopaws
Big Butz BBQ Products
BigButzBBQ is offline   Reply With Quote


Thanks from: --->
Unread 10-15-2013, 10:26 PM   #2
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Downloads: 0
Uploads: 0
Default

Great lookin' hunka meat!! Nice job.
__________________
jeanie
sittin' by the campfire with my Brethren friends.
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))

http://cowgirlscountry.blogspot.com/
cowgirl is online now   Reply With Quote


Thanks from:--->
Unread 10-15-2013, 10:27 PM   #3
Dauvis
Full Fledged Farker

 
Dauvis's Avatar
 
Join Date: 06-26-13
Location: MOORESVILLE IN
Downloads: 1
Uploads: 0
Default

So... he was tastier than the average bear?
__________________
Master Forge Vertical Smoker, Pit Barrel Cooker, Weber OTS 22.5
Dauvis is offline   Reply With Quote


Thanks from:--->
Unread 10-15-2013, 10:27 PM   #4
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

Nice cooking Tom, good to see you post again.

That bear looks a lot like brisket, amazingly so. Great cook, I have had bear, but, the fat was left on.
__________________
Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Thanks from:--->
Unread 10-15-2013, 10:31 PM   #5
mikeleonard81
Full Fledged Farker

 
Join Date: 12-11-12
Location: kettering. ohio
Downloads: 0
Uploads: 0
Default

That my friend is 1 seasoned pit!
mikeleonard81 is offline   Reply With Quote


Thanks from: --->
Unread 10-15-2013, 10:31 PM   #6
martyleach
Babbling Farker

 
martyleach's Avatar
 
Join Date: 12-17-10
Location: Pleasanton, Ca
Downloads: 0
Uploads: 0
Default

Looks great Tom! Nice to see you posting. Come on by for a beer anytime! :)
__________________
Large Big Green Egg, Cold smokehouse,
Santa Maria pit, Backwoods Chubby,
26.75" Weber OTG, Weber Performer, WGA
MAK One Star Pellet Grill, Smokey Joe Gold, Jumbo Joe Gold, Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)

www.amlwoodart.com
martyleach is offline   Reply With Quote


Thanks from:--->
Unread 10-15-2013, 10:32 PM   #7
BigButzBBQ
is One Chatty Farker

 
BigButzBBQ's Avatar
 
Join Date: 03-16-10
Location: Northwestern Wisconsin
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Dauvis View Post
So... he was tastier than the average bear?
I cooked him so, yes.

Quote:
Originally Posted by landarc View Post
Nice cooking Tom, good to see you post again.

That bear looks a lot like brisket, amazingly so. Great cook, I have had bear, but, the fat was left on.
Yeah, the fat issue is huge when it comes to wild game, that and hang time. I'm not a fan of either. I know that "gaminess" is a desirable taste to some but, not me.
__________________
Some call me... Tom...?

12" Charbroil, SJS, WGA, 22.5 OTG, mUDS, 2 UDS w/AML Wood Art Custom Handles, Pull behind rig , & 1 new rig being built from 500lb tank.

Inventor of: 3BGB! , Shigen! , & Bacone Scotch Egg Sundae!
Avatar by Zydecopaws
Big Butz BBQ Products
BigButzBBQ is offline   Reply With Quote


Unread 10-15-2013, 10:33 PM   #8
superlazy
is One Chatty Farker

 
superlazy's Avatar
 
Join Date: 04-16-12
Location: Trevor,wi
Downloads: 0
Uploads: 0
Default

Does it have a sweet taste like my friends keep telling me?
__________________
18.5 WSM, Weber genesis,little pig grill,crappy smokin pit pro
superlazy is offline   Reply With Quote


Thanks from:--->
Unread 10-15-2013, 10:36 PM   #9
BigButzBBQ
is One Chatty Farker

 
BigButzBBQ's Avatar
 
Join Date: 03-16-10
Location: Northwestern Wisconsin
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by superlazy View Post
Does it have a sweet taste like my friends keep telling me?
Yes it does but, like a light fruit sweetness. It definitely is subtle.
__________________
Some call me... Tom...?

12" Charbroil, SJS, WGA, 22.5 OTG, mUDS, 2 UDS w/AML Wood Art Custom Handles, Pull behind rig , & 1 new rig being built from 500lb tank.

Inventor of: 3BGB! , Shigen! , & Bacone Scotch Egg Sundae!
Avatar by Zydecopaws
Big Butz BBQ Products
BigButzBBQ is offline   Reply With Quote


Thanks from:--->
Unread 10-15-2013, 11:02 PM   #10
martyleach
Babbling Farker

 
martyleach's Avatar
 
Join Date: 12-17-10
Location: Pleasanton, Ca
Downloads: 0
Uploads: 0
Default

Tom, so how does it smell when cooking? To me, that is a key if I'm gonna like it. I hate wild boar because it stinks like crazy cooking it. Smells like friggin' B.O. and I am not going to eat that stuff.
__________________
Large Big Green Egg, Cold smokehouse,
Santa Maria pit, Backwoods Chubby,
26.75" Weber OTG, Weber Performer, WGA
MAK One Star Pellet Grill, Smokey Joe Gold, Jumbo Joe Gold, Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)

www.amlwoodart.com
martyleach is offline   Reply With Quote


Thanks from:--->
Unread 10-15-2013, 11:15 PM   #11
BigButzBBQ
is One Chatty Farker

 
BigButzBBQ's Avatar
 
Join Date: 03-16-10
Location: Northwestern Wisconsin
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by martyleach View Post
Tom, so how does it smell when cooking? To me, that is a key if I'm gonna like it. I hate wild boar because it stinks like crazy cooking it. Smells like friggin' B.O. and I am not going to eat that stuff.
lets put it this way, my wife even commented on how good it smelled while cooking. If I were to draw a comparison it would be like beef smells when it has a nice strap of fat on it. Which is odd considering I trimmed all the fat off but, that was the smell.
__________________
Some call me... Tom...?

12" Charbroil, SJS, WGA, 22.5 OTG, mUDS, 2 UDS w/AML Wood Art Custom Handles, Pull behind rig , & 1 new rig being built from 500lb tank.

Inventor of: 3BGB! , Shigen! , & Bacone Scotch Egg Sundae!
Avatar by Zydecopaws
Big Butz BBQ Products
BigButzBBQ is offline   Reply With Quote


Thanks from:--->
Unread 10-15-2013, 11:34 PM   #12
AussieTitch
Babbling Farker

 
AussieTitch's Avatar
 
Join Date: 11-17-12
Location: South East Victoria Australia
Downloads: 0
Uploads: 0
Default

Now that's interesting.
Questions if I may.
what sort of Bear and are they meat eaters?
__________________
I will never be over the hill.
I'm too darn tired to climb it.
Daffy Duck

AussieTitch
AussieTitch is offline   Reply With Quote


Thanks from:--->
Unread 10-15-2013, 11:40 PM   #13
Hankdad1
Full Fledged Farker

 
Hankdad1's Avatar
 
Join Date: 05-07-10
Location: Twin Cities, MN
Downloads: 0
Uploads: 0
Default

That looks so good! The only time I've had bear it was grilled, overdone, dry, tough, and gamey. Looks like you got it just right. I'd like to take a try at smoking it sometime, maybe the one that's been hanging around our cabin.

BTW I picked up some of your rub & sauce @ Polar Pete's in St. Croix Falls last weekend, looking forward to give it some grill time this weekend!
__________________
WSM, Green stainless Performer, Genesis 3000, 2 18.5" Weber kettles,
C-G Akorn.
Hankdad1 is offline   Reply With Quote


Thanks from:--->
Unread 10-15-2013, 11:46 PM   #14
BBQDaddio
Full Fledged Farker
 
BBQDaddio's Avatar
 
Join Date: 08-23-13
Location: San Gabriel, CA
Downloads: 0
Uploads: 0
Default

That's awesome. I love trying new foods. As long as its edible and won't get me sick I'm always willing to try something new.
__________________
Q-ING on my: PBC, Weber OTG & Cookshack Smokette - Temped by Thermoworks TW-8060
BBQDaddio is offline   Reply With Quote


Thanks from:--->
Unread 10-15-2013, 11:46 PM   #15
martyleach
Babbling Farker

 
martyleach's Avatar
 
Join Date: 12-17-10
Location: Pleasanton, Ca
Downloads: 0
Uploads: 0
Default

Bears here will eat anything. What is that, allvores or omnivores? Whatever. They will eat the mushrooms then tear the flesh off your leg. Not really nice.
__________________
Large Big Green Egg, Cold smokehouse,
Santa Maria pit, Backwoods Chubby,
26.75" Weber OTG, Weber Performer, WGA
MAK One Star Pellet Grill, Smokey Joe Gold, Jumbo Joe Gold, Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)

www.amlwoodart.com
martyleach is offline   Reply With Quote


Thanks from:--->
Reply

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

Loading



All times are GMT -5. The time now is 10:23 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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