Smoking Westy
is one Smokin' Farker
- Joined
- Jun 10, 2012
- Location
- Bloomington, IL
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...
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...