 
BBQ List  Stuart Carpenter <Stu@grillchefs.com>
                                                                 
Porchers,

Thanks to a gift of fresh venison, we enjoyed these for dinner tonight.  I 
think I'm going to add these kabobs to the weekend Miami Hurricane tailgate 
party menu.  I think I might just try a raspberry dipping sauce for post 
grilling use next time I make them.

Hope you are having a great evening

Stu
Go 'CANES

* Exported from MasterCook *

                          Venison and Grape Kabobs

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    :

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2             pounds  venison cut in cubes about 3/4" square -- (can use 
any cut. Cubes from shoulder roast may be used or boneless loin.)
   2             pounds  seedless grapes -- red and/or green
                         Olive Oil
                         Knorr multi herb spice or favorite BBQ Rub

The Venison should be cut in cubes the size of the grapes. Use any cut of 
meat. As soon as you cut the meat put it in the bowl with olive oil. The 
meat should be covered with oil at all times and stored in a refrigerator 
to prevent discoloration. As you prepare the kabobs start with a grape and 
alternate grape meat grape meat. Alternate colors of grape to give a more 
visual effect. Use five grapes and four pieces of meat per kabob.. Always 
start and finish with a grape. This holds together better. The assembled 
kabobs will be very oily. They should be stored in a deep tray with wax 
paper between rows of kabobs. Sprinkle each with a spice as you prepare
them.


Cook the kabobs on a hot grill over apple. I use my gas grill with Apple 
BBQ'rs Delight pellets for flavor.  They should be turned constantly and 
grilled such that each visible side of a cube is seared and no red meat is 
showing. As always with venison, do not overcook. Serve 
immediately.  Accompany with seasoned rice and crisp green salad.


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
* Exported from MasterCook *

                          Smoked Venison Backstrap

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3             pounds  venison backstrap
   3             cloves  garlic -- pressed
   4               cups  burgandy wine
      1/2           cup  teriyaki sauce
      1/2           cup  worcesterershire sauce
   4             ounces  allegro marinade

Combine the garlic, burgundy, teriyaki sauce, worcestershire sauce and 
allegro marinade.  Add venison backstrap and marinate in the refrigerator 
for 24 hours, turning every 6 hours.  Smoke for 3 hours over hickory.
****************************************************************************
**********

* Exported from MasterCook *

   Grill Smoked Venison Backstrap with Blackberry Catsup on Buttermilk
Biscuits

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    :

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1           teaspoon  ground thyme
      1/2      teaspoon  ground nutmeg
   1           teaspoon  fresh black pepper
   2             pounds  venison backstrap
   6                     buttermilk busciuts
                         butter
                         blackberry catsup
   6                     red pickled apple slices

Mix thyme, nutmeg, and pepper.  Rub backstrap with spices. Insert a poulder 
into the thickest part of the backstrap.  Grill until poulder registers 
155.  Remove from grill, allow to rest for 5 minutes.  Slice on a diagonal.
Slice biscuits in half, butter and warm on grill.  Spoon blackberry catsup 
(use preserves or jam if necessary) on 1/2 of serving plate. Lay a slice of 
backstrap on blackberry catsup. Spoon a small amount of blackberry catsup 
onto the backstrap. Overlap 2 half of biscuit on other side of the 
plate.  Garnish with a pickled apple slices.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

enison should be grilled over a hot fire after being marinated for at least
24 hours. The mesquite coals you have would be a good choice. The marinade
should include a good red wine, olive oil, garlic, onions, carrots, celery,
salt, pepper and herbs that suit your particular taste. Rosemary is
particularly a nice touch for venison. A dark soy sauce could very well be
subsituted for the salt. Worcestershire sauce is a good addition to the
marinade as is a couple of dashes of your favorite hot sauce.

IMHO, cooking venison slowly in an offset cooker is +ACo-not+ACo- the way to
go.

Pete in NJ


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I did almost the same thing. I rubbed mine with lawrey's, garlic and
whatever
else was handy the night before. Got the Weber to 230 ish and put it on for
about 4 hours. Was so tasty that this year I got 5 shoulders from relatives.

It's important to remember that the front shoulder is a tough piece of meat
and most folks either grind it for sausage or cook it to death in a crack
pot.
After doing one on the smoker, I'd consider it a waste to do it any other
way.

Tom B

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

"Lloyd" <lloyd2@mindspring.com>
                                                           4/28/99 7:00 AM

 
Hi Jerry,

The last shoulder of venison I cooked was on a 'Big Jim' Smoker. I just
rubbed it with Creole seasoning, let it sit in the refrigerator about a day
and fired off the smoker for 240 degrees. When it was up to temp. I added
some oak and the shoulder. I don't remember how many hours it took but I
used a Polder to tell me when it was up to 145 in the thick of the (what
would you call it?) ham. I didn't use any extra fat (or bacon) and I didn't
baste it. Every couple of hours I rotated it so both ends were toward the
heat source. 

I don't recommend cooking like this. It doesn't leave any leftovers. In
fact, I didn't get to eat as much as I wanted. It disappeared too fast. It
was not real dry, and had good flavor, though not as gamey as some I have
had.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~`
Kit Anderson <kitridge@bigfoot.com>
                                                                  
         Re: Deer Hams
     To: 
         barbecue@ipass.net


I saw it done at Q Fest. The rubbed hams were smoked roasted at 250
under beef briskets for basting. It was between 4-6 hours (my memory is
a little foggy thanks to Klose) but they were pulled off at 160F. Some
of the finest venison ever. Moist, tender, light smoke flavor, big smoke
ring.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Gregsshop@aol.com
         Re: Deer Hams
     To: 
         barbecue@ipass.net

i cook a lot of goat hams direct pretty much the same both are very lean if 
you brine goat over night it will be tender and juicy cooked direct at fairly 
hi temps i use the dreaded meat thermometer and take them off the fire at 
160deg per belly 

Greg






