goEMAW.com bbq, smoking, grilling, etc. thread!

[Mrs. Gooch]

Step 1:  Kill deer.  Break down into quarters and steaks.  Get home.  Finish processing.

That seems like more than one step.

 

[star seed 7]

Looks like you got some swamp water marinade too

[Tobias]

egg milk and ketchup

[pissclams]

"processing" is such a disgusting word/descriptor

[Gooch]

I would peal the bacon off to eat and throw the rest away.

[Emo EMAW]

In miles of prairie, that damned deer found the only mud hole to die in.   

[star seed 7]

I would peal the bacon off to eat and throw the rest away.

Yeah. I've never eaten deer, but the smell is horrendous so I don't think I need to try it

[Gooch]

I would peal the bacon off to eat and throw the rest away.

Yeah. I've never eaten deer, but the smell is horrendous so I don't think I need to try it

In this instance your weird food aversions are right.

[Gooch]

And now I need to make some ribs. I'm going to try that salt and pepper only rub.

[Emo EMAW]

I've said this before and I'll say it again, the game-y taste is in the fat and connective tissue.  The meat is meat, tastes great, very similar to beef.  When we were butchering him (is that a better descriptor?) I got rid of all the non-meat stuff that I could.  If you pay someone to process your deer (like a deer processor) it will taste like what you think deer tastes like.  This fall, assuming I don't get an elk, we will take way more than one and probably not buy beef ever again.

[Mrs. Gooch]

Deer jerkey is delicious.

[pissclams]

And now I need to make some ribs. I'm going to try that salt and pepper only rub.

don't

and ya, i wouldn't even eat the bacon after it touched that disgusting gamey meat

[420seriouscat69]

egg milk and ketchup

[wetwillie]

I like fatty meats, deer is like as dry as it gets.   No thanks.

[Emo EMAW]

It's like you read right over the part where I marinated it in olive oil.  Not dry at all.

[Shooter Jones]

Would eat the crap out of that, Emo. And I bet it was delicious, good work.

[star seed 7]

I like fatty meats, deer is like as dry as it gets.   No thanks.

Dry huh? Hmmm, maybe I would like deer...

[waks]

Venison is delicious.

[wetwillie]

It's like you read right over the part where I marinated it in olive oil.  Not dry at all.

You covered it in bacon and it still looked like I would have needed to chew it a million times.

[Tobias]

he also made a jacket out of a different animal that tastes good to cook it in

[XocolateThundarr]

You load them with pellets and put them in your smoker and they provide additional smoke. 

No crap, but how do you light them. Does that sit on top of the cup that the pellets fall into to light?

Once it's full, I light mine with a torch (what you use to solder copper pipe).  I usually hit it a couple times with the flame to make sure it gets a good smolder going.  When I fill it, I just grab pellets out of the hopper and jam that bitch full.  Probably why I have to hit it a couple times with the torch.  As far as placement, if possible I put it directly under what I am smoking on the top rack.  If I have two slabs of ribs going, I place it on the cooking grate as close to the right side as possible away from the thermometer.

[Emo EMAW]

It's like you read right over the part where I marinated it in olive oil.  Not dry at all.

You covered it in bacon and it still looked like I would have needed to chew it a million times.

I did overcook it a bit.    When I've done it right it's more tender than any ungulate I've ever had, God's honest truth. 

[XocolateThundarr]

It's like you read right over the part where I marinated it in olive oil.  Not dry at all.

You covered it in bacon and it still looked like I would have needed to chew it a million times.

I did overcook it a bit.    When I've done it right it's more tender than any ungulate I've ever had, God's honest truth. 

My experience is to grill the backstraps and make the rest into burger or jerky.

[Emo EMAW]

It's like you read right over the part where I marinated it in olive oil.  Not dry at all.

You covered it in bacon and it still looked like I would have needed to chew it a million times.

I did overcook it a bit.    When I've done it right it's more tender than any ungulate I've ever had, God's honest truth. 

My experience is to grill the backstraps and make the rest into burger or jerky.

Even the tenderloin? 

I have shanks still which my buddy swears to me I will enjoy, maybe a roast or two, can't remember if I kept them or he did.  Made a lot of lean burger and sausage and jerky.  We're already quite a bit through him. 

[CNS]

Shanks: braise and slow cook in wine with thyme, some rosemary, shallot, cellery, carrot, bayleaf, and beef stock. 

season and lightly coat in flour before browning the meat in some coconut oil.  Cook the veg in the same pan after browning for like 4 min.  Put half the wine in with the veg at that point and reduce for another 3-4 min.  Put it all in a big casserole pot, bring it to a simmer on the stove top, cover, and put in the oven. 

Cook it for like 3 hrs at 325. 

Pull the meat and strain out the veg.  Reduce the sauce until it thickly coats a spoon. 

Serve it over some good gnocchi with some fresh green beans. 

any red meat treated this way will make something so goddamn delicious, you will lose your mind.